Slow Cooker Hash Brown Potato Leek Soup
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.
- 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
Instructions
- Place frozen hash browns, sliced leeks, minced garlic, dried thyme, bay leaves, and chicken broth into the slow cooker.
- Cover and cook on high for 4 hours.
- Remove bay leaves from the soup.
- Stir in heavy cream until well combined.
- 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
