A creamy potato and leek soup that is easy to make in the slow cooker. Great for a cozy lunch or dinner!
Ingredients: 4 cups potatoes, diced. 2 leeks, sliced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup water. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup heavy cream. 2 tablespoons chopped fresh chives, for garnish.
Instructions: Put chopped leeks, diced potatoes, minced garlic, vegetable broth, water, dried thyme, salt, and black pepper in a slow cooker. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Blend the soup until it's smooth with an immersion blender. You could also add the soup to a blender in batches, blend it until it's smooth, and then put it back in the slow cooker. Add the heavy cream and mix it in well. Serve hot with fresh chives chopped on top.
Prep Time: 15 minutes
Cook Time: 360 minutes
bruna kalil othero
