Crockpot Potato Leek Soup

Serves:
Serves 6.
Prep Time:
Total Time:

Just a moment please...

Print Recipe

Helpful Equipment:

crockpot

This is a super simple but hearty potato and leek soup that’s designed to be ready after a hard day at work or outside in the cold.

Ingredients

3 pounds new potatoes (about 4 large ones), washed and cubed
1 large leek, diced
2 stalks celery, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 quart vegetable stock (plus you might need some water)
1/2 cup heavy cream (optional)
Salt and pepper

Toppings:

Tortilla Strips
Sour Cream
Hot Sauce
Sriracha
Cheddar cheese

Directions

1) Cube potatoes into 1-1 1/2 inch cubes. It’s okay to leave the skin on with new potatotes. If you use Russet, then peel them.

2) Add veggies to a crockpot along with spices.

3) Add vegetable stock and enough water to almost cover the ingredients.

4) Cover and cook on low heat for about 8 hours (or high heat for 5-6 hours)

5) When it’s done, stir soup and season with salt and pepper. Stir in cream right before serving.

6) Serve with various toppings.

7) To make tortilla strips, just cut about 10 corn tortillas into long strips. Bake them at 350 degrees on a sheet pan for 15-20 minutes, stirring occasionally. Let them cool and they will get very crispy.