Ingredients:

  • 2 tablespoons Unsalted Butter
  • 4 large leeks, white and light green parts only, thoroughly washed and sliced (approx. 750g / 26 oz)
  • 3 cloves Garlic, minced
  • 1 teaspoon Dry Thyme (or 2 sprigs fresh thyme)
  • 1 teaspoon Salt, plus more to taste
  • ½ teaspoon Freshly Cracked Black Pepper
  • 4 large starchy potatoes (Russet or King Edward preferred), peeled and roughly chopped (approx. 1 kg / 2.2 lbs)
  • 6 cups Chicken or Vegetable Stock (Low Sodium)
  • 1 large Bay Leaf
  • ½ cup Heavy Cream (Double Cream)
  • Fresh Chives or Parsley, for garnish (optional)

Instructions:

  1. Clean the Leeks Thoroughly: Slice the leeks and place them in a bowl of cold water. Swish them vigorously to release any trapped grit or sand, then drain completely.
  2. Sauté the Leeks: Melt the butter in a large skillet over medium-low heat. Add the prepared leeks, thyme, salt, and pepper. Cook gently, stirring occasionally, until the leeks are very soft and translucent (about 8–10 minutes). Do not let them brown.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Scrape the leek mixture and all the melted butter/oil directly into the basin of the slow cooker.
  4. Load the Crock Pot: Add the chopped potatoes, stock, and the bay leaf to the slow cooker basin. Ensure the solids are submerged.
  5. Set and Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the potatoes are completely fork-tender and beginning to disintegrate.
  6. Remove Bay Leaf: Carefully fish out and discard the bay leaf.
  7. Blend for Texture: Using an immersion blender, blend the soup directly in the slow cooker until smooth and velvety. (Alternatively, blend in batches in an upright blender).
  8. Stir in Cream: Once blended, stir in the heavy cream until fully incorporated and the soup is silky.
  9. Adjust Seasoning: Taste the soup and add additional salt and pepper as needed. If the soup is too thick, thin it with a splash of warm water or milk.
  10. Serve: Ladle into warm bowls and garnish with fresh chives or parsley.