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For this cozy potato leek soup, you'll need: - 4 large potatoes, peeled and diced - 3 leeks, white and light green parts only, cleaned and sliced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - Fresh chives, chopped, for garnish I love using organic vegetables for the best flavor. Brands like Pacific Foods offer great vegetable broth. If you want a dairy-free option, try So Delicious coconut cream. For the thyme, fresh is best, but dried works too. In spring, you can add fresh asparagus for a bright twist. In fall, swap potatoes with sweet potatoes for a sweeter flavor. Always feel free to adjust based on what you find at your local market! Start by cleaning the leeks. Cut off the dark green tops and discard them. You will only use the white and light green parts. Slice the cleaned leeks thinly. Next, chop one medium onion and mince three cloves of garlic. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the sliced leeks, chopped onion, and minced garlic. Sauté this mix for about five to seven minutes. You want them to soften and smell great. Once done, set the mixture aside. Now, grab your slow cooker. In it, add four large diced potatoes and the sautéed leek mixture. Pour in four cups of vegetable broth. Add one teaspoon of fresh thyme leaves or half a teaspoon of dried thyme. Stir everything well to combine. Cover the slow cooker with its lid. If you are cooking on low, let it go for six to eight hours. For a faster method, use high heat and cook for three to four hours. The goal is to have the potatoes tender. When the soup is ready, use an immersion blender to puree it. Blend until you reach your desired texture. If you like some chunks, blend only half of the soup and leave the rest intact. Now, stir in one cup of heavy cream or coconut cream if you want a dairy-free option. Season with salt and pepper to taste. Let the soup cook on low for another 15 to 30 minutes to heat through. Once done, ladle the soup into bowls. Garnish with chopped fresh chives for a nice touch. Enjoy your cozy soup with some crusty bread on the side! To boost flavor, use fresh herbs like thyme or chives. Fresh thyme adds a light and earthy taste. You can also try adding bay leaves during cooking for a deeper flavor. For a kick, sprinkle in some red pepper flakes. Remember to adjust seasoning with salt and pepper as needed. For a creamy soup, blend until smooth using an immersion blender. If you like some texture, blend just half of the soup. You can also add more broth or cream to adjust thickness. The soup should be rich but not too heavy. Serve the soup in rustic bowls. Top with chopped chives for a fresh touch. A slice of crusty bread pairs nicely with the soup. For a complete meal, consider a simple salad on the side. Enjoy your cozy dish with family or friends for a warm gathering. {{image_2}} You can make this soup dairy-free by using coconut cream. Coconut cream adds a rich flavor and keeps the soup creamy. Simply swap the heavy cream for one cup of coconut cream. It blends well and keeps the soup smooth. You will love the subtle coconut flavor in each spoonful. For extra protein, consider adding bacon or chickpeas. Bacon adds a savory crunch and a smoky flavor. Cook the bacon first, then chop it and stir it in before serving. If you prefer a plant-based option, add cooked chickpeas. They boost protein and add texture. Just stir in a cup of chickpeas before blending. You can change the flavor by adding different vegetables. Carrots bring a hint of sweetness, while celery adds a nice crunch. Dice them and add them with the potatoes. Other great options include spinach or peas for extra color and nutrients. Feel free to experiment and make the soup your own! To keep your potato leek soup fresh, let it cool first. Use an airtight container to store it. You can keep it in the fridge for up to five days. If you want to store it longer, freezing is a great option. When you want to enjoy the soup again, reheat it gently. You can use the stove or microwave. If using the stove, heat it on low and stir often. This helps the soup warm evenly. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date and type of soup. It can stay good in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Potato leek soup will last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. You can enjoy it warm or cold. Yes, you can make potato leek soup ahead of time. It tastes even better the next day. Make it in the morning and let it sit in the fridge. Just reheat it when you are ready to eat. The flavors will blend nicely overnight. You can serve potato leek soup with crusty bread or a fresh salad. Grilled cheese also pairs well. For a heartier meal, add a protein like chicken or beans. These sides will make your meal more filling and tasty. In this blog post, I covered how to make potato leek soup. We explored ingredients, cooking steps, and flavor tips. I also shared variations for a personal touch, plus storage and reheating advice. This soup is easy to customize. You can make it dairy-free or add protein. Follow the tips for the best taste and texture. Enjoy your warm bowl of comfort and share it with others!

Slow Cooker Potato Leek Soup

Warm up with a bowl of Cozy Creamy Potato Leek Soup that’s perfect for chilly days! This comforting recipe combines tender potatoes, fragrant leeks, and a splash of creamy goodness for a deliciously satisfying meal. With easy instructions and minimal prep, you’ll love how simple it is to enjoy this hearty dish. Discover the full recipe now and elevate your dinner game! #PotatoLeekSoup #CozyMeals #DeliciousRecipes #ComfortFood
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Ingredients
  

4 large potatoes, peeled and diced

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

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh chives, chopped, for garnish

Instructions
 

Prepare the Leeks: In a large skillet, heat olive oil over medium heat. Add the sliced leeks, onion, and garlic. Sauté for about 5-7 minutes, or until softened and fragrant. Set aside.

    Combine Ingredients: In the slow cooker, add the diced potatoes, sautéed leek mixture, thyme, and vegetable broth. Stir to combine.

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

        Blend the Soup: Once cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, you can blend only half of the soup and leave the rest intact.

          Add Cream: Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Let it cook for an additional 15-30 minutes on low to heat through.

            Serve: Ladle the soup into bowls and garnish with fresh chives.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Presentation Tips: Serve the soup in rustic bowls, with a sprinkle of chives on top and a slice of crusty bread on the side for a cozy meal experience.