Total Time
7hrs 30mins
Prep 30 mins
Cook 7 hrs

Be sure to clean the leeks well under running water; there is usually sand between the layers.

Ingredients Nutrition

Directions

  1. Add the leeks and potatoes to a slow cooker; add enough broth to just cover them.
  2. Cover and cook on LOW for 5-7 hours or until the potatoes are tender.
  3. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches.
  4. Add in the salt and butter, swirling until it is melted.
  5. Ladle the hot soup into bowls and serve immediately with French bread.
  6. *Pea and Watercress Potato-Leek Soup—follow the recipe as directed; one hour before the soup is done, add the leaves and tender stems of 1 bunch of watercress and 1 twelve ounce package frozen petite peas that have been thawed to the crock and cover; when done, puree the soup and serve immediately.

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