3 large potatoes, peeled and diced
2 leeks, chopped (white and light green parts only)
4 cups vegetable broth
1 cup heavy cream (optional)
Salt and pepper to taste
Prepare the Ingredients: Start by washing and peeling your potatoes. Then, chop them into bite-sized pieces. Clean the leeks thoroughly, slicing them in half lengthwise to remove dirt, and chop them into thin slices.
Add to Slow Cooker: Place the diced potatoes and chopped leeks into your slow cooker.
Add Broth: Pour in the vegetable broth, ensuring that the ingredients are fully submerged. If needed, add water to cover.
Season: Sprinkle in salt and pepper, stirring to combine. You can add optional herbs or spices here, too.
Set and Forget: Cover the slow cooker, set it on low for 6-8 hours, or high for 3-4 hours. The soup is ready when the potatoes are tender.
Purée (Optional): If you prefer a creamier texture, use an immersion blender to blend part or all of the mixture directly in the slow cooker.
Add Cream: Stir in the heavy cream if using, and let it warm through for another 10-15 minutes.
Serve: Taste and adjust the seasoning if needed. Ladle the soup into bowls and enjoy with crusty bread!
