This is an updated post about how my wife now makes her Slow Cooker Leek & Potato Soup. The original recipe she used was found on ‘SkinnyMs’ dot com. She chooses to not use white pepper in her soup based on our taste preferences, and substituted six Yukon Gold potatoes for the Russet potatoes ~ along with using 4 or 5 sliced leeks ~ in a 6 quart slow cooker.
A good technique is to dice the potatoes into cubes less than 1/2 inch on a side, as they’ll cook faster. She started the slow cooker on high heat to get the soup started for the first 2 to 3 hours, and then reduced the heat to low for the rest of the cooking time. Once the potato cubes are tender, you can remove a portion of them from the slow cooker and puree the rest, which thickens up the soup. We used chicken stock in our Leek & Potato Soup, but you can substitute vegetable stock easily enough if you want a vegetarian option.
All in all, a slow cooker is very forgiving of what or how much you add into the mix. My wife added fresh thyme in our soup along with a bay leaf, and both were removed from the slow cooker for pureeing. A nice touch is to add chopped parsley and chives when served, and we like to add bacon bits/pieces for flavoring as well.
The gallery photos show you each step along the way ~ enjoy! ☼ 🙂