Who doesn't love a hearty bowl of soup on a chilly day? It's the kind of comfort that warms you from the inside out. One of my all-time comfort food favorites has to be Potato and Leek Soup. This rustic, creamy dish hails from the United Kingdom, and it has all the coziness of a homecooked meal with the finesse of traditional cuisine. For those days when time just seems to fly by and pulling a meal together feels like a herculean task, this Slow Cooker Potato and Leek Soup is a lifesaver. Trust me, it’s a hug in a bowl that’s perfect for busy bees looking to keep mealtime simple yet utterly satisfying.

This soup is pretty hearty on its own, but I love to pair it with a crusty French baguette or a warm slice of sourdough – something you can dunk into the soup and soak up all that potato-leek goodness. If I'm feeling fancy, I'll sprinkle a little cheese on top or garnish it with fresh herbs like chives or parsley.

Slow Cooker Potato and Leek Soup
Servings: 6-8

- 5 medium russet potatoes, peeled and diced into chunks
- 3 leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cream or whole milk
- 2 bay leaves
- Salt and pepper, to taste
- Optional garnishes: Chopped chives, shredded cheese, crumbled bacon

1. Start by placing your diced potatoes, sliced leeks, chopped onion, and minced garlic into the slow cooker.

2. Pour in the broth and stir everything together, making sure the vegetables are well covered by the liquid.

3. Toss the bay leaves on top, and season with salt and pepper.

4. Cover and cook on low for 6-8 hours — the magic number for me is usually around 7.

5. Once the vegetables are tender and your kitchen smells like heaven, fish out the bay leaves and use an immersion blender to puree the soup directly in the slow cooker. If you prefer a chunkier texture, just blend part of the soup.

6. Stir in the cream or milk, and let it warm through for an additional 15 minutes, just enough time to set the table or maybe sneak in a quick shower after work!

7. Taste and adjust the seasoning if necessary, then ladle the soup into bowls and add your chosen garnishes.

- If you're dairy-free, swap out the cream for coconut milk or your favorite unsweetened plant-based milk for a slight twist.
- For a healthier version, skip the cream altogether and add a bit more broth for a lighter soup.
- Short on time in the morning? Chop your veggies the night before and keep them in the fridge ready to go.
- Want a bit more of a smoky flavor? You can add some diced smoked ham or sausage in the last hour of cooking.
- Soup leftovers freeze beautifully! Just leave out the cream before freezing, and add it when you reheat the soup for serving.

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