Slow Cooker Potato Leek Soup
Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work.
Servings 6 servings
Calories 425kcal
Ingredients
- 2 tbsp unsalted butter
- 2 leeks, cleaned and thinly sliced, white and light green
- 1 tsp kosher salt
- 3 cloves garlic
- 5 sprigs fresh thyme
- 2 tsp dried oregano
- 2 leaves bay
- 3/4 cup white wine
- 5 cups low sodium broth, vegetable or chicken
- 4 medium (1 1/2 lbs) yellow potatoes, peeled and cut into 1-inch dice
- 1 1/2 cups half and half
- 8 oz grated cheese, such as havarti, fontina, cheddar, or gouda
- 2 tsp cornstarch
- chives and croutons for topping
Instructions
- 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.
Notes
- Blending: I used a KitchenAid Immersion Blender to blend the soup.
- Croutons: For the croutons, you can buy croutons or make my super awesome Fried Croutons (as seen in the photos).
- Leeks: As leeks tend to be gritty, make sure to clean the leeks well.
Nutrition
Calories: 425kcal