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Creamy Leek Soup With Stilton Cheese (Slow Cooker)

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“This recipe works best in a large slow cooker, minimum 5 quart. Vegetable stock may be used instead of chicken stock for vegetarian version.”
READY IN:
11hrs 15mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter, melted
  • 6 cups leeks, white and light green parts, cleaned and chopped
  • 1 cup onion, chopped
  • 2 tablespoons garlic, finely chopped
  • 1 teaspoon salt
  • 14 teaspoon pepper, freshly ground
  • 6 cups chicken stock
  • 3 cups potatoes, peeled and cubed
  • 1 cup whipping cream (35%)
  • 8 ounces Stilton cheese, crumbled

Directions

  1. In slow cooker stoneware, combine melted butter, leeks, onion, garlic, salt and pepper. Stir to coat thoroughly. Cover and cook on high for 30 minutes to 1 hour, until vegetables are softened. Add stock and stir to combine.
  2. Add potatoes and stir well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender.
  3. Working in batches, puree soup in a food processor or blender or you can use an immersion blender in the stoneware.
  4. Ladle into bowls. Drizzle with whipping cream and top each serving with about 2 heaping tbsp cheese.

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