Description
A simple and healthy crockpot potato leek soup that’s creamy, comforting, and easy to make.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup milk or plant-based milk
Instructions
- Add potatoes, leeks, vegetable broth, water, salt, pepper, thyme, and bay leaf to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Remove the bay leaf.
- Blend half the soup until smooth, then return to the crockpot.
- Stir in milk and heat for another 10 minutes.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- For extra creaminess, add a splash of cream.
- Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American