Sup Daun Bawang Kentang Pemasak Lambat

Instructions

1. Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan, once hot add ½ cup diced yellow onion. Cook until fragrant, 2 minutes.
2. Add 4 cups sliced leeks and cook until softened, stirring frequently and very lightly browning, 5 to 7 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds. Transfer sauteed vegetables to the slow cooker.
3. Add 3 cups peeled and cubed russet potatoes, 4 cups unsalted vegetable stock, 1½ teaspoon kosher salt, 1 bay leaf, and 3 sprigs thyme to the slow cooker. Place lid on slow cooker and cook on “High” setting for 4 to 6 hours or “Low” setting 6 to 8 hours, or until potatoes are fork tender.
4. Remove and discard bay leaf and thyme sprigs.
5. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. If soup is removed from the slow cooker, transfer back to the pot.
6. Add in ½ cup heavy cream and ¼ teaspoon black pepper, whisk to combine. Taste the soup and adjust seasoning. Garnish soup with a drizzle of cream and 1 tablespoon chopped chives.