Slow Cooker Leek and Potato Soup
There’s nothing better than a big bowl of creamy, cozy soup on a chilly night and this healthy slow cooker leek and potato soup is the ultimate comfort food!
Equipment
- Sharp knife + cutting board
- Wooden Spoon
- Small Pot
- Small Pan (optional)
- 6 Quart Multi-cooker: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
- Immersion Blender
- Souper Cubes (optional for storage).
Ingredients
- 4 cups chicken bone broth
- 2 pounds Yukon gold potatoes
- 1 medium white or yellow onion
- 3 large leeks white parts only
- 4 tablespoon olive oil divided
- ⅓ cup all-purpose flour
- 1 cup low-fat 2% milk
- 1 cup + more to top shredded reduced-fat sharp cheddar cheese
- ½ cup + more to top plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon kosher salt & ½ teaspoon black pepper or to taste
- Optional toppings: Sliced green onions or chives crispy turkey bacon, shredded cheese, or a dollop of sour cream.
Instructions
- Prep your veggies. Slice the leeks (white parts only) and rinse thoroughly in a large bowl after cutting. Finely dice your onions. Peel and dice your potatoes into quarters. Don’t skip soaking those leeks, they can trap dirt!
- Cook in Slow Cooker. In a skillet (or directly in your multi-cooker depending on the capability), sauté the onions and leeks in 1 tablespoon olive oil for 1–2 minutes until fragrant. Then, add the potatoes, leeks, onions and chicken bone broth to your slow cooker. Season with salt and pepper. Cover and cook on high for 2–4 hours or low for 6–8 hours, until the potatoes are tender.
- Make the creamy base.In a small saucepan, heat 3 tablespoon olive oil over medium-low heat. Whisk in ⅓ cup flour, then slowly add 1 cup milk, stirring constantly until smooth and thickened. Pour this mixture into your slow cooker and stir well. Cook for another 15 minutes on high.
- Blend, finish, and serve! Use an immersion blender (or stick blender) to blend about ¾ of the soup until creamy but still slightly chunky. Add Greek yogurt and cheddar cheese, stirring until melted and combined. Taste and adjust seasonings as needed. Serve hot with some more low-fat greek yogurt or sour cream, a sprinkle of chives, turkey bacon (optional), and more cheese!
Notes
Scroll up to see substitutions (including dietary swaps on how to make this vegetarian, gluten-free and dairy-free) as well as variations, storage tips etc!!
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Nutrition
Serving: 1Serving (¼ batch)Calories: 517kcalCarbohydrates: 64gProtein: 27gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 325mgPotassium: 1239mgFiber: 7gSugar: 10gVitamin A: 1309IUVitamin C: 55mgCalcium: 299mgIron: 4mg
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