If you are looking for the perfect combination of minimal work and maximum satisfaction, then allow me to introduce you to this crockpot Potato-Leek Soup recipe. This soup is so incredibly hearty and satisfying.
There’s nothing better than crockpot cooking. It’s the best thing about colder weather, honestly. Dump a bunch of stuff in there in the morning, set it on low and go about your day for 6-7 hours, come back and you have warm, delicious dinner. It’s the greatest.
For this soup, I added a few spices to bump up the flavor a bit. I put in a sprinkling of red pepper flakes for a bit of spice, a little bit of black pepper and some dried thyme. They were perfect additions and if you choose to make this, I recommend you do something similar. Mix in the spices after the soup is fully prepared and then serve with crunchy bread and an autumn salad–we went with a spinach salad with chopped apple, walnut and goat cheese, simply dressed with lemon juice. Pair with a glass of red and marvel at how simple and perfect life can be.
4 medium-size leeks (white part only), washed well and thinly sliced (about 4 cups)
4 medium-sized to large russet potatoes, peeled and diced
4 to 6 cups water, or vegetable broth or chicken broth, or some combination
Salt to taste
2 Tbsp unsalted butter
French bread for serving
Put leeks and potatoes in slow cooker.
Add enough water/broth to just cover them.
Cover and cook on LOW until potatoes are tender, 5-7 hours.
Purée the soup with a handheld immersion blender or transfer to a food processor and purée in batches.
Add salt and butter, swirling until it is melted.
Add spices of your choosing.
Ladle into bowls and serve immediately with a big hunk of french bread.
(recipe via Not Your Mother’s Slow Cooker Cookbook)