This is the sort of slow cooker dish that feels like spring on the farm: simple potatoes, sweet leeks, and just a few pantry staples doing quiet, steady work while you go about your day. Around here in the rural Midwest, we’ve always leaned on potatoes to stretch a meal and leeks to bridge that gap between winter’s storage onions and the first green things popping up in the garden. This 5-ingredient slow cooker version reminds me of the Amish church suppers I used to help with—big roasters of tender potatoes that disappeared before anything else on the table. You just scatter sliced leeks over raw quartered potatoes, tuck in three more ingredients, and let the slow cooker turn it all into a comforting spring side that tastes like it took more effort than it did.
Serve these tender, buttery leek potatoes alongside baked ham, roasted chicken, or a simple skillet pork chop. They’re lovely with a crisp green salad or steamed peas for a light spring supper, and they sit nicely next to meatloaf or pot roast when you want something heartier. Spoon any buttery juices from the bottom of the slow cooker over the top at the table, and if you like, pass a little extra salt and pepper so folks can season their own. A basket of warm dinner rolls or crusty bread to mop up the juices never hurts either.
Slow Cooker Amish Leek PotatoesServings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, scrubbed and quartered
2 large leeks, white and light green parts only, thinly sliced and well rinsed
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or to taste)
1 cup low-sodium chicken broth (or vegetable broth)
Directions
Prepare the potatoes by scrubbing them well and cutting them into even quarters. Leave the skins on for a more rustic, farmhouse feel, or peel them if you prefer a smoother texture.
Clean the leeks carefully. Slice off the dark green tops and root ends, then cut the white and light green parts in half lengthwise and slice into thin half-moons. Swish the sliced leeks in a bowl of cool water to remove any grit, then lift them out and drain well.
Place the raw quartered potatoes in an even layer in the bottom of a 4- to 6-quart slow cooker, making sure they’re spread out so they cook evenly.
Scatter the sliced leeks evenly over the raw potatoes, just as if you were tucking them in under a light green blanket. Try to cover as much of the potato surface as you can so the leeks can soften and flavor everything as they cook.
Dot the top of the leeks and potatoes with the small pieces of butter, spacing them out so the butter can melt down over the vegetables.
Sprinkle the kosher salt evenly over the top. If you know you like things on the saltier side, you can add a pinch more now or wait and adjust at the table.
Pour the chicken broth gently around the edges and over the top of the potatoes and leeks, trying not to wash the leeks into one corner. The broth should come partway up the sides of the potatoes, not completely cover them.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the potatoes are very tender when pierced with a fork and the leeks are silky and soft.
Once cooked, gently stir from the bottom with a large spoon to coat the potatoes and leeks in the buttery broth, being careful not to mash them too much unless you prefer a softer texture.
Taste and adjust the seasoning with a little more salt if needed. Serve the potatoes and leeks hot, spooning some of the buttery leek broth from the bottom of the slow cooker over each serving.
Variations & Tips
For a creamier version, stir in 1/4 to 1/2 cup heavy cream or half-and-half during the last 20 to 30 minutes of cooking; cover and let it warm through without boiling. If you’d like a vegetarian dish, simply use vegetable broth instead of chicken broth and keep the butter. For a slightly richer, more old-fashioned Amish flavor, add an extra tablespoon of butter and a pinch more salt. You can also mash about a third of the potatoes right in the slow cooker at the end, then gently fold everything together for a looser, almost smashed-potato texture that still shows off the leeks. If your leeks are small, use three instead of two so you still get that sweet, oniony layer. Leftovers reheat well in a covered dish in the oven, and if they dry out a bit, just splash in a tablespoon or two of broth or milk and dot with a little more butter before warming.
