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Directions
1. In a skillet, heat olive oil over medium heat. Add the leeks, onion, and garlic, sautéing until softened, about 5 minutes.
2. Transfer the sautéed vegetables to your slow cooker.
3. Add the diced potatoes and broth to the slow cooker.
4. Season with salt and pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
6. Once cooked, use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, blend just a portion.
7. Stir in the heavy cream and adjust seasoning if necessary.
8. Serve hot, garnished with fresh thyme or parsley.Variations & Tips
For a vegan version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. You can also add other root vegetables like carrots or parsnips for extra flavor. If you prefer a smoky touch, try adding a bit of smoked paprika or a few slices of cooked bacon as a topping. For a protein boost, stir in some cooked chicken or white beans before serving.
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