Slow Cooker Hash Brown Potato Leek Soup

Why You’ll Love This Recipe

This recipe simplifies traditional potato leek soup by using frozen hash browns, eliminating the need for peeling and chopping potatoes. Cooking it in a slow cooker allows the flavors to meld beautifully, resulting in a rich and satisfying soup that’s perfect for lunch or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen hash brown potatoes

• Leeks, sliced and thoroughly cleaned

• Garlic, minced

• Dried thyme

• Bay leaves

• Chicken broth

• Heavy cream

• Salt and pepper to taste

Directions

1. Place the frozen hash browns, sliced leeks, minced garlic, dried thyme, bay leaves, and chicken broth into the slow cooker.

2. Cover and cook on high for 4 hours.

3. Remove the bay leaves from the soup.

4. Stir in the heavy cream until well combined.

5. Serve hot, garnished with your choice of toppings.

Servings and Timing

This recipe yields approximately 8 servings. Preparation time is about 15 minutes, with a cooking time of 4 hours on high.

Variations

• Vegetarian Version: Use vegetable broth instead of chicken broth.

• Cheesy Twist: Add shredded cheddar cheese before serving for a cheesy flavor.

• Herbaceous Flavor: Incorporate fresh herbs like parsley or chives for added freshness.

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from separating.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can substitute with peeled and diced fresh potatoes. However, using frozen hash browns saves preparation time and ensures a consistent texture.

How do I properly clean leeks?

Leeks can trap dirt between their layers. Slice them first, then place the slices in a bowl of cold water, swishing them around to remove any grit. Drain and rinse before using.

Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with a plant-based alternative like coconut milk or almond milk. Note that this may slightly alter the flavor and texture.

Is it possible to cook this soup on low heat?

Yes, you can cook the soup on low for 6–8 hours. Ensure the potatoes are tender before adding the cream.

What toppings pair well with this soup?

Popular toppings include crispy bacon bits, shredded cheese, chopped green onions, or a dollop of sour cream.

Can I freeze this soup?

It’s best to enjoy this soup fresh, as freezing may cause the cream to separate and alter the texture. If you plan to freeze it, do so before adding the cream, and add it upon reheating.

How can I thicken the soup if it’s too thin?

For a thicker consistency, mash some of the potatoes with a potato masher or blend a portion of the soup before adding the cream.

Can I add other vegetables to this soup?

Certainly. Carrots, celery, or corn can be added for extra flavor and nutrition. Add them at the beginning of the cooking process.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free. However, always check the labels of store-bought ingredients like broth to ensure they don’t contain gluten.

What can I serve with this soup?

This soup pairs well with crusty bread, a fresh green salad, or a grilled cheese sandwich for a complete meal.

Conclusion

Slow Cooker Hash Brown Potato Leek Soup is a delightful, easy-to-prepare dish that brings comfort and warmth to any meal. Its creamy texture and savory flavor make it a family favorite, perfect for chilly days or when you need a satisfying, fuss-free meal.

Slow Cooker Hash Brown Potato Leek Soup

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Slow Cooker Hash Brown Potato Leek Soup is a creamy, comforting dish combining mild sweet leeks with hearty hash brown potatoes. Easy to prepare in a slow cooker, it offers a rich, satisfying meal with minimal effort.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 servings
• Category: Soup
• Method: Slow cooker
• Cuisine: International
• Diet: Gluten Free

Ingredients

Frozen hash brown potatoes – 4 cups

Leeks, sliced and thoroughly cleaned – 2 large

Garlic, minced – 3 cloves

Dried thyme – 1 tsp

Bay leaves – 2

Chicken broth – 6 cups

Heavy cream – 1 cup

Salt and pepper – to taste

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Instructions

1. Place frozen hash browns, sliced leeks, minced garlic, dried thyme, bay leaves, and chicken broth into the slow cooker.
2. Cover and cook on high for 4 hours.
3. Remove bay leaves from the soup.
4. Stir in heavy cream until well combined.
5. Serve hot, garnished with desired toppings.

Notes

• For vegetarian version, substitute chicken broth with vegetable broth.
• Add shredded cheddar cheese before serving for a cheesy twist.
• Incorporate fresh herbs like parsley or chives for extra flavor.
• Add cayenne pepper or red pepper flakes for a spicy kick.
• To thicken soup, mash some potatoes or blend a portion before adding cream.
• Add carrots, celery, or corn at start for extra nutrition.
• Store leftovers in airtight container in refrigerator up to 3 days; reheat gently without boiling.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg