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18) Creamy Potato Soup with Cheddar and Leeks

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and diced
  • 1 large leek with the white and light green parts sliced
  • 1 medium onion chopped
  • 3 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Add the onion and leek to the melted butter in the slow cooker.
  2. Add potatoes, broth, salt, and pepper.
  3. You'll want to cook on low for 6 hours or cook on high for 3 hours. The potatoes are ready when they are tender.
  4. Pour in the milk and use an immersion blender to blend some of the chunks, leaving it a bit chunky.
  5. Stir until well-combined and the cheddar has melted.
  6. Sample and alter the amount of salt and pepper to your liking before serving.