Ingredients

The following ingredients have 4 Servings
  • 2 large leeks (sliced)
  • 3 Tbsp. salted butter
  • 2 cloves garlic (minced)
  • 3 lbs. yukon gold potatoes
  • 7 cups chicken broth
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme (not ground))
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups heavy cream
  • fresh chives (chopped (garnish))

Instruction

  • Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
  • Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
  • Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
  • Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
  • Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.