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Potato Leek Soup in the Crockpot
Servings 8
Calories 330kcal
Ingredients
- 4 slices bacon
- 2 large leeks sliced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 8 large yellow potatoes peeled and cut into 1” cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon all purpose seasoning
- 8 cups chicken broth
- 2 teaspoons cornstarch
- ½ cup heavy cream
Optional Topping
- 1 cup Cheddar cheese grated
- 2 medium green onions chopped
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, then transfer to a plate and chop into small pieces. Reserve 1 tablespoon of the rendered bacon fat.
- Add the reserved bacon fat to a 7-quart slow cooker. Slice only the white and light green parts of the leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly in a sieve to remove all grit.
- Add the cleaned leeks to the slow cooker along with the potatoes, carrots, celery, salt, and pepper. Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6 to 8 hours, until the vegetables are tender.
- Whisk the cornstarch into the cream until smooth. Stir the mixture into the soup and continue cooking for another 20 minutes.
- For a smooth texture, use an immersion blender directly in the slow cooker to puree the soup. For a chunkier consistency, skip this step.
- Ladle the soup into bowls and top with chopped bacon, green onions, and shredded cheese. Serve warm.
Notes
SLOW COOKER TIMES
ON LOW - 6 to 8 hoursON HIGH - 4 to 6 hours
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1076mg | Potassium: 960mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3405IU | Vitamin C: 38mg | Calcium: 196mg | Iron: 3mg