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- 4 medium Yukon gold potatoes, peeled and diced - 3 leeks, cleaned and sliced (white and light green parts only) - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, finely chopped (for garnish) To make this creamy potato leek soup great, use fresh Yukon gold potatoes. They give the soup a nice, rich flavor. Clean leeks can be tricky, but they add a sweet taste. Slice them thinly and rinse well to remove any dirt. You can also use vegetable broth for a nice base. If you want it creamy, add heavy cream or coconut cream. Both options work well, depending on your taste. For a burst of color and flavor, garnish with fresh chives. They add a beautiful touch to your dish. Gather these ingredients for a warm, comforting meal that you and your family will love. Start by washing your leeks well. Cut off the dark green tops and the root ends. Slice the leeks in half lengthwise. Rinse them under cold water. Make sure to remove any dirt trapped between the layers. Drain them well and set aside. In the slow cooker, pour in the olive oil. Add the diced onion and minced garlic. Set your cooker to low. Sauté for about 10 minutes until the onion is soft and clear. This step adds great flavor to your soup. Next, add the diced Yukon gold potatoes and sliced leeks to the slow cooker. Pour in the vegetable broth and add thyme, salt, and pepper. Stir everything well to combine. Make sure the potatoes and leeks are covered by the broth. You can cook the soup on low for 6-8 hours or on high for 3-4 hours. When the cooking time is up, the potatoes should be tender when tested with a fork. Once the soup is done, use an immersion blender to puree it. Blend until the soup is smooth. If you like a chunkier soup, save some potato pieces before blending. Add them back in after blending. Stir in the heavy cream or coconut cream. Taste the soup and adjust the seasoning if needed. Let it heat through on low for another 15 minutes. The soup is now ready to serve! You have options for the creaminess of your soup. You can use heavy cream for a rich taste. For a vegan choice, coconut cream works great too. Coconut cream adds a slight sweetness and richness. If you want the soup to be lighter, go easy on the cream. Start with half a cup and add more if needed. To make your soup pop, think about using different herbs and spices. Besides thyme, you can add rosemary or dill for a fresh twist. A pinch of nutmeg can bring depth to the flavor. If you like heat, a dash of cayenne pepper can spice things up. Taste as you go, and adjust the flavors to your liking. Presentation makes your soup look even more inviting. A drizzle of cream on top adds flair. You can also sprinkle fresh chives for a burst of color. Serve the soup with warm, crusty bread to complete the meal. Consider using colorful bowls to make your dish stand out even more. {{image_2}} To make this soup completely plant-based, swap heavy cream with coconut cream. This gives you a rich flavor while keeping it vegan. Use vegetable broth to ensure the soup remains plant-based. You can also add some nutritional yeast for a cheesy taste. While Yukon gold potatoes work great, you can try other types. Russet potatoes will give a fluffier texture. Sweet potatoes add a nice sweetness and vibrant color. Mix and match to find your favorite combo! Feel free to add more veggies like carrots or celery for extra flavor. You can also toss in some spinach or kale for a nutrient boost. If you like protein, shredded chicken or cooked bacon can elevate the dish. Just remember to adjust the cooking time based on any new ingredients. Store your creamy potato leek soup in airtight containers. I recommend glass containers for best results. Keep the soup in the fridge for up to 4 days. If you want to save it longer, freezing is a good option. To reheat, simply pour the soup into a pot. Heat it on medium-low, stirring often. This way, it warms evenly. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the soup creamy and tasty. For freezing, let the soup cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. When ready to eat, defrost the soup overnight in the fridge. Reheat it as you would leftovers. This keeps the flavor fresh and delicious. Yes, you can make creamy potato leek soup on the stove. Just follow these steps: - In a large pot, heat olive oil over medium heat. - Sauté the onion and garlic until soft, about 5 minutes. - Add the leeks, potatoes, and broth. Bring to a boil. - Reduce heat, cover, and simmer for 25-30 minutes, until potatoes are tender. - Use an immersion blender to puree the soup to your liking. This method gives a similar taste in less time! Creamy potato leek soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Absolutely! Here are some common swaps you can try: - Use any type of potato, like russet or red, for a different flavor. - Swap heavy cream for coconut cream for a vegan option. - You can replace thyme with rosemary or basil for a new twist. Feel free to experiment and find what you love! You now have all the tools to make a delicious creamy potato leek soup. I've covered the key ingredients and provided steps to prepare, cook, and serve it with confidence. Remember, you can make this soup vegan or add different veggies to suit your taste. Use these tips for storage and reheating to enjoy your soup later. With a few variations, you can keep this dish fresh and exciting every time you make it. Dive in, experiment, and enjoy every bowl!

Creamy Potato Leek Soup Slow Cooker

Indulge in the creamy comfort of Velvety Potato Leek Soup with our easy slow cooker recipe! Perfect for a cozy meal, this soup features Yukon gold potatoes, fresh leeks, and a touch of cream for an irresistible flavor. Whether you're looking for a comforting dish or a vegan alternative, we've got you covered. Discover how simple it is to create this delightful soup and impress your family tonight. Click to explore the full recipe!
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Ingredients
  

4 medium Yukon gold potatoes, peeled and diced

3 leeks, cleaned and sliced (white and light green parts only)

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh chives, finely chopped (for garnish)

Instructions
 

Begin with preparing the leeks: Slice them and rinse thoroughly under cold water to remove any grit. Drain well.

    In the slow cooker, add the olive oil, diced onion, and garlic. Sauté on the low setting for about 10 minutes, until translucent and fragrant. (If your slow cooker has a sauté feature; if not, just proceed to the next step).

      Add the diced potatoes, sliced leeks, vegetable broth, thyme, salt, and pepper to the slow cooker. Stir well to combine.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are fork-tender.

          Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, reserve some potato chunks before blending and add them back in.

            Stir in the heavy cream (or coconut cream) and adjust the seasoning if necessary. Let it heat through for an additional 15 minutes on low.

              Serve the soup hot, garnished with fresh chives for a burst of color and flavor.

                Prep Time: 15 min | Total Time: 8 hours 15 min | Servings: 6

                  - Presentation Tips: For a delightful touch, drizzle a little extra cream on top of each bowl before serving and sprinkle with a few more chives. Serve alongside warm crusty bread for a complete meal.