Crock Pot Potato and Leek Soup Vichyssoise
Indulge in the creamy, comforting allure of Crock Pot Potato and Leek Soup Vichyssoise, a timeless French-inspired dish with a modern slow-cooker twist. This rich and velvety soup combines the delicate sweetness of sautéed leeks, hearty russet potatoes, and luxurious heavy cream, all slow-cooked to perfection to develop deep, flavorful complexity. Whether served chilled for a classic vichyssoise experience or warm for a cozy meal, this recipe delivers gourmet results with minimal effort. With just 20 minutes of prep time and the magic of a crock pot, this is the ultimate make-ahead soup for busy days or elegant dinners. Garnish with fresh chives for a hint of color and vibrancy, and enjoy this delicious, versatile dish that’s as sophisticated as it is simple. Perfect for fans of slow cooker recipes, potato soups, and French cuisine!
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Recipe Information
Ingredients
- 3 large Leeks
- 2 tablespoons Unsalted butter
- 4 medium Russet potatoes
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 teaspoons Salt
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Chives (optional, for garnish)
Instructions
Slice the leeks in half lengthwise and thoroughly rinse them under cold water to remove any dirt. Pat dry and thinly slice the white and light green portions only.
In a large skillet, melt the unsalted butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, or until softened but not browned.
Peel the potatoes and dice them into 1-inch cubes.
Transfer the sautéed leeks and diced potatoes to your crock pot. Pour in the chicken or vegetable stock and add the salt and ground white pepper. Stir to combine.
Cover the crock pot and set it to low heat. Cook for 5 hours, or until the potatoes are tender and easily mashed with a fork.
Using an immersion blender, puree the soup directly in the crock pot until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a standard blender, being careful not to overfill.
Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper, if needed.
Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or until completely cold. This step is optional if you prefer to serve the soup warm.
Before serving, garnish with a sprinkle of finely chopped chives, if desired. Serve chilled for a classic vichyssoise experience, or warm if preferred.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8431 mg | 367% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 27.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5014 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
