Hearty Crock Pot Potato and Leek Soup

A comforting and savory crock pot potato and leek soup that will warm your soul with every spoonful. Enjoy the creamy texture and rich flavors of this easy-to-make dish that takes minimal effort but delivers a delightful meal perfect for any cold day.

Prep time: 15 minutes
Cook time: 7 hours
Serves: 6

Ingredients

1.5 lbs russet potatoes, peeled and diced

1 large leek, cleaned and sliced

4 cups chicken broth

1 cup heavy cream

1/2 cup sharp cheddar cheese, grated

1/4 cup unsalted butter

1 medium onion, chopped

3 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

2 tbsp fresh chives, chopped for garnish

Instructions

1. Add potatoes, leek, onion, garlic, chicken broth, salt, and black pepper to the crock pot.

2. Cover and cook on low for 6-7 hours or until potatoes are tender.

3. Stir in heavy cream, cheddar cheese, and butter. Mix until well combined.

4. Cook for an additional 30 minutes on low to melt the cheese and blend the flavors.

5. Serve hot, garnished with fresh chives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a pot over medium heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.