Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp. salted butter
- 2 cloves garlic (minced)
- 3 lbs. Yukon Gold potatoes
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups heavy cream
- fresh chives (for garnish)
Instructions
- Sauté sliced leeks and minced garlic in butter until softened.
- Add sautéed mixture to the slow cooker with chopped potatoes, bay leaves, thyme, salt, and pepper.
- Pour in chicken broth, cover, and cook on high for 5 hours or low for 8 hours until potatoes are tender.
- Remove bay leaves and thyme sprigs; blend soup until smooth with an immersion blender.
- Stir in heavy cream, adjust seasoning if needed, and serve hot with chopped chives.
- Prep Time: 15 minutes
- Cook Time: 5 hours (high) or 8 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg