This creamy slow-cooker leek soup showcases leeks’ mild onion flavor, enhanced by plenty of fresh and dried herbs and with potatoes adding texture and body. Boursin is a soft, spreadable cheese, similar to whipped cream cheese, that comes in a variety of flavors. We like how the garlic-and-herb flavor enhances the overall flavor of the soup, but you can substitute sour cream. To prevent the sour cream from curdling in the hot soup, place in a small bowl and slowly stir in some of the hot broth until the mixture is smooth and creamy-looking before adding to the slow cooker.

Ingredients

  • 3 pounds yukon gold potatoes, peeled and chopped
  • 6 cups thinly sliced leeks, well rinsed, white and light green parts only
  • 1 large stalk celery, finely chopped
  • 4 cups reduced-sodium vegetable broth or no-chicken broth
  • 2 tablespoons unsalted butter
  • 3 medium cloves garlic, finely chopped
  • 2 bay leaves
  • 1 teaspoon finely chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 cup heavy cream
  • 1/2 cup garlic-and-herb boursin
  • 3/4 cup seasoned croutons, roughly crumbled
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons fresh dill

Directions

  1. Combine potatoes, leeks, celery, broth, butter, garlic, bay leaves, thyme, salt and pepper in a 6-quart slow cooker; stir well. Cover and cook until the potatoes are tender, about 4 hours on High or 9 hours on Low.
  2. Remove and discard the bay leaves. Stir in cream and Boursin. Cover and cook on High until the cheese has melted, about 20 minutes. Using a potato masher, mash the mixture to reach desired consistency.
  3. Divide the soup among 8 shallow bowls. Top each with 1 1/2 tablespoons crumbled croutons, 3/4 teaspoon chives and 3/4 teaspoon dill.