Slow Cooker Potato-Leek Soup

“Even my one year old will eat this. It is delicious served in a sourdough bread bowl and is particularly good on an autumn day. It comes together easily, too.”
READY IN:
8hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
  2. In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
  3. Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.

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