Description
This comforting and velvety Potato Leek Soup is the ultimate set-it-and-forget-it meal. Earthy leeks and starchy Yukon Gold potatoes are slow-cooked to perfection in a savory broth, then blended into a creamy masterpiece. Garnished with crispy turkey bacon for a smoky, crunchy contrast, this refined soup is perfect for busy weeknights when you crave a nourishing, restaurant-quality bowl of comfort without the hassle.
Ingredients
3 large leeks, cleaned and sliced (white and light green parts only)
2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
4 slices turkey bacon, cooked until crispy and crumbled
3 cloves garlic, minced
1 tsp dried thyme
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Slice the leeks lengthwise, rinse thoroughly to remove grit, and chop into thin half-moons.
Place the chopped leeks, potatoes, garlic, thyme, and broth into the slow cooker.
Cover and cook on high for 4 hours or low for 7 hours, until the potatoes are fork-tender.
Use an immersion blender directly in the pot to reach your desired consistency.
Stir in the heavy cream and half of the crumbled turkey bacon.
Adjust seasoning with salt and pepper to taste.
Ladle into bowls and top with the remaining turkey bacon and fresh chives.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. For a lighter base, substitute heavy cream with full-fat Greek yogurt.
- Prep Time: 15
- Cook Time: 240
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg