Slow Cooker Leek Soup is the perfect comfort soup, especially during colder weather. The soup is creamy, hearty and combines potatoes, leeks, bacon and broth.
Clean, wash and chop leeks. Peel, wash and cube the potatoes. Prepare the rest of the veggies.
Add chopped bacon, chopped leeks, cubed potatoes, diced onion, chopped carrots, chopped celery and minced garlic to a 6qt slow cooker.
Add seasoning: salt, pepper and thyme. Add broth. Stir to combine.
Cover and cook on low for 4 hours or on high for 2 hours.
Add cream and sour cream. Stir to combine.
Use a potato masher, to mash some of the potatoes, still leaving some chunks for texture.
Taste and adjust for salt and pepper.
Mix cornstarch with water until cornstarch is fully dissolved and add the mixture to the soup. Stir to combine. If the soup is too thick, add more cream or broth.