There’s few things more satisfying than diving into a bowl of hot soup on a chilly fall day… the smell of warmth and goodness as it slow cooks all day filling your kitchen followed by the warmth and goodness of this rich creamy (but sans cream) soup filling your belly. The best! Especially if you’ve spent that day out in the crisp fall air that makes your cheeks a bit flushed and your nose a little cold.
The biggest heartache with my love affair of soups? The longer they cook and simmer, the tastier they turn out. So, to get a really yummy, warm soup to be delicious requires lots of stirring and watching the pot on the stove… unless of course you can hack it and make it in your crock pot! Boom! Dinner solved.
This creamy and filling soup asks only one thing of you: sauté the leeks prior to tossing it all in your crock pot and voila: perfect soup in “no time”. 😉
Hope you get to enjoy this with some crunchy croutons and a nice side of mixed greens tossed in some dressing a brisk fall day! Happy weekend, xo Jules
Prep time: 15 mins
Cook time: slow cook 4 hours on high, 5 hours on low
Yields: 4 servings
-2 cups thinly sliced leeks (white and pale green part only)
-1.5 lbs. diced and peeled russet potatoes
-2 Tbsp. Unsalted butter
-3 cups unsalted chicken stock
-6 sprigs fresh thyme or 1/2 Tbsp. dried thyme
-2 bay leaves
-1 tsp. Salt
Melt the butter in a nonstick pan over medium heat and add thinly sliced leeks. Cook for 5-10 minutes until soft but not browned. Add the leeks, potatoes, chicken stock, thyme, bay leaves and salt to the crock pot and cover. Cook on low heat for 5 hours or high heat for 4 hours.
Discard thyme stems and bay leaves and use an immersion blender to puree until smooth. Garnish with fresh cracked pepper and chives and enjoy!