Ingredients:

  • 3 large leeks, white and light green parts only, cleaned and sliced (300g)
  • 3 cloves garlic, minced (15g)
  • 4 tbsp unsalted butter, cubed (56g)
  • 2.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes (1.1kg)
  • 6 cups low-sodium chicken or vegetable broth (1.4L)
  • 1 bay leaf
  • 1 tsp dried thyme (2g)
  • 1 tsp kosher salt (6g)
  • 1/2 tsp black pepper (1g)
  • 1/2 cup heavy cream (120ml)

Instructions:

  1. Slice the leeks into rounds. Place them in a colander and run cold water over them, swirling them by hand to remove all grit and sand.
  2. Combine the cubed potatoes, cleaned leeks, minced garlic, cubed butter, bay leaf, thyme, salt, and pepper in the slow cooker.
  3. Pour the broth over the vegetables until just submerged and stir gently to distribute seasonings.
  4. Cover and cook on High for 4 hours or Low for 7-8 hours until potatoes are tender and slide apart with a fork.
  5. Remove the bay leaf. Use an immersion blender to puree the soup until silky and smooth, then stir in the heavy cream.