Description
Slow Cooker Creamy Potato Leek Soup with Truffle Oil is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This velvety soup combines earthy potatoes and sweet leeks, elevated by a drizzle of luxurious truffle oil. Simply combine the ingredients in your slow cooker and let it do the work while you relax. With minimal prep time and maximum flavor, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 2–3 medium Russet potatoes (about 1.5 lbs), peeled and diced
- 2 medium leeks, sliced and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons truffle oil
- Fresh thyme sprigs for garnish
Instructions
- Wash, peel, and dice the Russet potatoes; slice and rinse the leeks thoroughly.
- In a slow cooker, combine the diced potatoes, sliced leeks, and fresh thyme.
- Pour in enough vegetable broth to submerge the ingredients; season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Blend the soup with an immersion blender until smooth or transfer in batches to a regular blender.
- Stir in the heavy cream until heated through; drizzle with truffle oil before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 90mg