Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work.
Prep Time 15minutes
Cook Time 5hours30minutes
Total Time 5hours45minutes
Author Just a Little Bit of Bacon
2leeks,cleaned and thinly sliced, white and light green
5sprigs fresh thyme
5cupslow sodium broth,vegetable or chicken
4medium (1 1/2 lbs) yellow potatoes,peeled and cut into 1-inch dice
1 1/2cupshalf and half
8ozgrated cheese,such as havarti, fontina, cheddar, or gouda
chives and croutons for topping
Melt butter in a skillet over medium heat. Add leeks and salt and saute until soft, about 8 minutes. Add garlic; saute for 30 seconds.
Transfer the leeks and garlic to the slow cooker. Add thyme, oregano, bay leaves, white wine, broth, and potatoes. Set slow cooker on low for 5 hours.
Add half and half. Stir to combine.
Puree soup until smooth. Either puree in two batches in the blender or use a stick blender right in the pot. If the soup is a little too thick, add some more liquid - broth, half and half, or water, your choice.
Toss the cheese with a teaspoon or two of cornstarch. Add cheese to soup and mix in.
Set slow cooker on low for 30 more minutes to melt the cheese. Serve soup with croutons and chives.