Potato & Leek Soup
This Slow Cooker Soup is perfect for a cozy winter meal.
Ingredients:
- 1kg potatoes peeled and quartered.
- 3 leeks, white and light green parts only, roughly chopped
- 1 tablespoon olive oil
- 1 large carrot, sliced
- 3 celery ribs, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- 6 to 7 cups low sodium vegetable broth
- 2 tablespoons butter
- 3 sprigs fresh thyme
- 1/2 cup heavy cream, optional
- chopped fresh parsley, for garnish, optional
- fresh thyme leaves, for garnish, optional
Method:
- Place chopped potatoes and leeks in the slow cooker and set aside.
- Heat olive oil in a pan and add carrots and celery; cook for 4 minutes.
- Stir in garlic and cook for 20 seconds.
- Add carrot mixture to the slow cooker.
- Stir in vegetable broth; add butter and thyme sprigs.
- Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
- When done, remove the thyme sprigs and, if using, stir in the heavy cream.
- Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.
- Taste for seasonings and adjust accordingly.
- If soup is too thick, add water or vegetable broth to thin it out.
- Ladle soup into bowls.
- Garnish with parsley and fresh thyme leaves.
- Serve & Enjoy!