Go Back

2) Creamy Slow Cooker Potato Leek Soup

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

Ingredients
  

  • 2 pounds russet potatoes peeled and diced
  • 3 large leeks white and light green parts only, sliced and rinsed
  • 1 medium onion chopped
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup half-and-half or whole milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 4 slices bacon cooked and crumbled (optional)

Method
 

  1. Add potatoes, leeks, onion, butter, bay leaves, salt, pepper, and broth to the slow cooker.
  2. Cook on low for 6–7 hours or high for 3–4, until potatoes are very tender.
  3. Remove bay leaves. Use an immersion blender to puree until smooth, or mash roughly for texture.
  4. Stir in half-and-half and heat 10–15 minutes more. Taste and adjust seasoning.
  5. Serve with crumbled bacon on top if you like.