4 large potatoes, peeled and diced
3 leeks, cleaned and sliced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
2 tbsp olive oil
1 tsp thyme (optional)
Prepare Your Ingredients: Start by thoroughly cleaning the leeks to remove any dirt. Peel and dice the potatoes evenly to ensure they cook uniformly.
Layer in the Slow Cooker: In your slow cooker, combine the diced potatoes and sliced leeks. Drizzle with olive oil to enhance the flavor during cooking.
Add the Broth: Pour in the vegetable broth, ensuring that all ingredients are submerged, which helps in even cooking.
Season: Add salt, pepper, and thyme if desired. You can always adjust the seasonings later.
Cook: Set the slow cooker on low for 6-8 hours or high for 4 hours. The longer, the better the flavors will develop!
Final Touch: Once done cooking, stir in the cream. For a smoother texture, use an immersion blender to blend until you achieve your desired consistency. You can also blend a portion of the soup for added texture.
Serve: Taste your soup and adjust seasonings if needed. Serve warm with crusty bread or a simple salad.
