therecipecritic.com
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup diced yellow onion ¼-inch dice
- 4 cups sliced leeks white and light green parts, 1/8-inch slices
- 1 tablespoon minced garlic
- 3 cups russet potatoes peeled and cut into 1-inch cubes
- 4 cups unsalted vegetable stock
- 1 ½ teaspoon kosher salt
- 1 bay leaf
- 3 sprigs thyme
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
- Heat a large saute pan over medium heat.
- Add butter and olive oil to the pan, once hot add the onions. Saute until fragrant, 2 minutes.
- Add the leeks and saute until softened, stirring frequently and very lightly browning, 5 to 7 minutes.
- Add garlic and saute for 30 seconds.
- Transfer sauteed vegetables to the slow cooker.
- Add potatoes, vegetable broth, salt, bay leaf, and thyme to the slow cooker.
- Place lid on slow cooker and cook on “High” setting for 4 to 6 hours or “Low” setting 6 to 8 hours, or until potatoes are fork tender.
- Remove and discard bay leaf and thyme sprigs.
- Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. If soup is removed from the slow cooker, transfer back to the pot.
- Add in heavy cream and black pepper, whisk to combine.
- Taste the soup and adjust seasoning.
- Garnish soup with a drizzle of cream and chives.
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PREP TIME : 15 MINUTES
COOK TIME : 6 HOURS
