Slow Cooker Leek And Potato Soup

1. 1

   Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot. Season with salt and pepper to taste.

2. 2

   Add in the vegetable broth, just to cover the vegetables. Cover and cook on high for 4 hours, or low for 6 hours.

3. 3

   Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches; do not pour the whole soup into the food processor all at once.

4. 4

   Taste for salt and pepper. Ladle the soup into bowls. Add croutons and parsley. Drizzle some heavy cream on top right before serving (optional).

5. 5

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.