4 medium potatoes, peeled and diced
3 leeks, cleaned and sliced
4 cups vegetable or chicken stock
1 cup heavy cream or half-and-half
Salt and pepper to taste
Fresh herbs (like thyme or parsley)
Prep the Ingredients: Start by washing the leeks thoroughly, as they often conceal dirt between their layers. Slice them thinly. Peel and dice the potatoes into uniform cubes for even cooking.
Add to Slow Cooker: Place the leeks and potatoes into your slow cooker. Pour the stock over the vegetables, ensuring they are fully submerged.
Season: Sprinkle with salt, pepper, and your choice of fresh herbs. Stir to mix everything together.
Set Your Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and easily mashable with a fork.
Blend the Soup: If you prefer a smooth soup, use an immersion blender to puree the mixture until creamy. For a chunkier texture, blend only half and stir back in.
Finish Off: Stir in the cream or non-dairy alternative, and adjust seasoning to taste. Allow the soup to warm on low for an additional 15 minutes.
Serve: Ladle into bowls and garnish with fresh herbs if desired. Pair it with crusty bread or a simple salad for a complete meal.
