2large leeksrinsed and chopped (you can also use onions, but leeks add great flavor)
2lbsRusset potatoespeeled and diced into cubes
3cups chicken stock or broth
4cups whole milkdivided (I use the Fairlife brand for more protein) You can also use 2% to lighten it up a bit.
1tspsea salt
1/2tspblack pepper
1tbspcornstarch
6slicesof cooked baconcrumbled
additional salt and pepperto taste
Instructions
Melt butter in a sauté pan over medium-low heat. Add leeks and cook for 5-7 minutes, until softened, stirring often.
Add to slow cooker along with diced potatoes, 3 cups of milk, chicken stock, salt and pepper. Cover and slow cook on low heat for 4 hours. Remove lid and check potatoes. They should be soft when pierced with a fork.
Mix reserved 1 cup of milk and cornstarch with a whisk until well blended. If you want to add a little more rich creaminess to this soup, you can add a couple of tablespoons of heavy cream to this cornstarch mixture. Add mixture to the soup and continue to cook on low heat for additional 10 minutes, or until soup is thickened. * I pour the soup into a stockpot to do this on the stovetop over medium-low heat right before serving.
Next, take a potato masher and gently mash potatoes until it’s creamy, but still has some small chunks of potatoes.
Season with additional salt and pepper, to taste
Ladle into bowls and add crumbled bacon and any other favorite toppings.
Notes
Peel vs. no peel - Potatoes are usually peeled for potato and leek soup, but it's totally up to you. Leaving the peels on gives it a more rustic feel. Personally, I'm team peel since I prefer that texture.
Smooth vs. chunky potato leek soup - You can use a handheld mixer or an immersion blender to blend the soup as smooth as you prefer. I prefer mine with some texture, so I use a potato masher.
Make it creamier by adding a couple of tablespoons of heavy cream to the milk and cornstarch mixture.
Bake your bacon! It's so much easier with much less mess. To bake the bacon, arrange it in a single layer on a rack fitted over a baking sheet. Bake for 15 to 20 minutes at 400 degrees or until the bacon is cooked through and lightly crisped. Once it cools, you can crumble it.
Boost the protein! Add some cooked ground beef to give it a protein boost!