This soup is classically served cold, but it's just as great hot, right out of the blender. Slideshow: More Crock Pot and Slow Cooker Recipes 

Ian Knauer
November 2014

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© Ian Knauer

Recipe Summary

active:
20 mins
total:
6 hrs 30 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the leek whites and rinse under cold running water.

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  • Heat a slow cooker over low heat until medium. Stir in the butter, leeks, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and cook, stirring occasionally until the leek is translucent, about 5 minutes. Stir in the stock, potatoes, and nutmeg and cook until the potatoes are falling apart, about 6 hours. Stir in the cream.

  • In a blender, puree the soup, in batches if necessary, until very smooth. Season the soup with salt and pepper to taste and serve, hot or cold, topped with the chives.

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