Ultra Creamy Slow Cooker Leek and Potato Soup

This Ultra Creamy Slow Cooker Leek and Potato Soup is a comforting and satisfying dish perfect for chilly days. The slow cooker allows the flavors to meld together beautifully while creating a velvety texture.

Ingredients:

• 4 leeks, washed and sliced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups water
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

In a slow cooker, combine leeks, potatoes, garlic, thyme, vegetable broth, and water

Cover and cook on low for 6-8 hours or until potatoes are tender

Using an immersion blender, blend the soup until smooth

Stir in heavy cream

Season with salt and pepper to taste

Serve hot, garnished with fresh herbs if desired