Hearty Slow Cooker Potato and Leek Soup

Savor the comforting blend of potatoes and leeks in this easy-to-make slow cooker soup that is perfect for chilly nights.

Prep time: 20 minutes
Cook time: 8 hours
Serves: 6

Ingredients

3 lbs Russet potatoes, peeled and diced

2 large leeks, cleaned and sliced

4 cups chicken broth

1 cup heavy cream

1/2 cup sour cream

1 cup shredded cheddar cheese

1/4 cup unsalted butter

1 tsp salt

1/2 tsp black pepper

1/4 cup chopped fresh chives

Instructions

1. Place diced potatoes and sliced leeks into the slow cooker.

2. Pour in chicken broth and add butter, salt, and pepper.

3. Cover and cook on low for 7-8 hours, until potatoes are tender.

4. Use an immersion blender to puree the soup until smooth.

5. Stir in heavy cream and sour cream.

6. Sprinkle cheddar cheese on top and cover for an additional 15 minutes, until cheese is melted.

7. Serve hot, garnished with fresh chives.

Storage

Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally until heated through, or in the microwave on medium power. Add a splash of broth if needed.

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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.