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Potato soup

20) Creamy Potato Soup with Cheddar and Leeks

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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. Cook on low for 6 hours or high for 3 hours until potatoes are tender.
  4. Add milk; partially blend with an immersion blender, leaving some chunks.
  5. Stir until well-combined and the cheddar has melted.
  6. Taste and adjust salt and pepper before serving.