Creamy slow cooker potato leek soup made with Yukon gold potatoes, tender leeks, fresh herbs, and heavy cream. An easy crockpot comfort food recipe.

2 large leeks, sliced

3 Tbsp salted butter

2 cloves garlic, minced

3 lbs Yukon gold potatoes

7 cups chicken broth

2 bay leaves

3 sprigs fresh thyme or 1 tsp dried thyme

1 1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups heavy cream

Fresh chives for garnish

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1. Sauté leeks and garlic in butter until softened.

2. Transfer to slow cooker with potatoes, herbs, salt, and pepper.

3. Add broth and cook on high 5 hours or low 8 hours.

4. Remove bay leaves and thyme.

5. Blend soup until smooth.

6. Stir in cream and blend briefly.

7. Garnish with chives and serve.

Do not overblend.

Freeze soup before adding cream if needed.

Vegetable broth works for vegetarian version.