As the temperatures drop and winter blankets the world in frosty hues, there's nothing quite like the warmth and comfort that a hot bowl of leek and potato soup provides. Picture this: a steaming bowl cradled in your hands, the rich aroma wafting through the air, and a side of crusty bread waiting to be torn. It's more than a meal; it's a sensory experience, a moment of pure indulgence.

This recipe is not only easy to make but also allows the flavors to meld together beautifully as it cooks slowly. The leeks impart a sweet and mild onion flavor, while the potatoes add creaminess to the soup. It's a perfect comfort food for autumn and winter days!

Slow Cooker Leek and Potato Soup

11 ingredients | 8 hours 30 (slow-cooker) | 4-6 servings

Ingredients: 

• 4 slices of bacon, chopped
• 4 large leeks, cleaned and sliced (white and light green parts only)
• 4 medium-sized potatoes, peeled and cubed
• 1 large onion, finely chopped
• 3 cloves garlic, finely minced
• 4 cups (about 32 ounces) chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup half and half cream (optional, for creaminess), add at the end
  
• Fresh chives or parsley for garnish

Directions:

1. In a skillet over medium heat, cook the chopped bacon pieces. Allow some of the fat to render from the bacon and let it brown slightly.

2. Then add in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease.

3. Transfer bacon and leeks to the slow cooker (it needs to be at least a 6-quart slow cooker.) Add in diced potatoes, chopped onion, and minced garlic in the slow cooker.

4. Add broth, water, dried thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.

5. Cover the slow cooker and cook on low heat for 6-8 hours or until the potatoes are tender.

6. Once the soup is cooked, remove the bay leaf. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.

7. If you prefer a creamier soup, stir in the milk at this stage.

8. Adjust the seasoning with salt and pepper according to your taste.

9. Serve the leek and potato soup hot, garnished with fresh chives or parsley.

10. Enjoy your delicious and hearty slow cooker leek and potato soup!

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to four days.

Gluten-Free - Use gluten-free bread instead.

Tips - Leek and Potato Soup is not a thick soup, it is a broth-based soup that has cream in it. If you want a thick soup, simply mix 3 tablespoons of cold water and 3 tablespoons of cornstarch. Add the cornstarch mixture to the finished dish, and it will thicken in about 10 minutes.

More Flavour - Sprinkle some freshly grated Parmesan cheese before serving.

Additional Toppings - You can also add croutons for some extra crunch.