This soup is absolutely perfect for fall and winter. It is earthy and hearty and just makes you feel cozy. On top of all of that it is really easy too! Here is my recipe for potato leek soup cooked in the slow cooker.
3-4 whole new potatoes, scrubbed and chopped
1 large leek, trimmed, sliced, cleaned
2 cloves of garlic, minced
4 cups veggie broth, water, or both
1/2 – 1 tsp salt (to taste)
- Combine all ingredients in slow cooker pot. Cook on low for 6 hours.
- Add 1/4 c non-dairy milk for extra creaminess. *I didn’t add it this time and the soup was spectacular.
- For a creamy soup, use immersion blender or regular stand blender to mix ingredients. *I opted to keep it chunky this time and it was so delicious.
- Serve with your favorite crusty bread. This time I popped into Wild Wheat Bakery here in Kent and grabbed the last loaf of kalamata olive bread. It paired perfectly with this batch of potato leek soup.
Now, I have a teeny tiny slow cooker. It is the perfect size for two people, plus some leftovers. Technically we could probably feed four people with this, depending on the recipe. For example: soup goes a long way but I can only get two sweet potatoes into the pot. So you can see that if I was trying to feed more than two people at a time, I would need a bigger pot. My rambling point is that this recipe is for what will fit in my tiny crock pot. If you have an awesomely huge one, up the taters and leeks and maybe throw in an additional clove of garlic. You would also need more liquid. And salt. Ha! Just adjust accordingly. Someday I’ll get an adult-sized slow cooker and we’ll all be on the same page.