As fall as appeared here rather quickly I am pulling out all my favorites that I have been missing all summer. The top of my list is this creamy potato leek soup made in the slow cooker. This is a big favorite in our house, my girls call it there favorite soup and request it often. It’s really had to say no to it when it is full of vegetables.

Our local grocery chain reduces vegetables all the time so I stock my freezer with them, I always feel like I hit it big when I find leek reduced. It’s always reduced because the dark green tops are wilting. Since I only use the white and light green part it doesn’t affect my use of it.

Creamy Potato Leek Soup

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I start with what seems to be my base for any meal: half an onion chopped and three cloves of garlic minced brown in a frying pan or skillet with a tablespoon of EVOO.

While those are browning I chopped up potatoes. I cut mine into bite sized pieces.

Once the onion and garlic are browned put them and your potatoes into your slow cooker.

Then soften up your leek in the same pan you just used for your onion. You only need to leave it in there for a few minutes, I cover mine to let it steam a bit, about 5 minutes. Then add them to your slow cooker.

One chicken bouillon cube, and just enough water to cover the top of your potatoes, set it on low.

Isn’t the leek a beautiful green? I wish they stayed this color.

An hour before serving add a package of room temperature cream cheese, cut into cubes, I use low fat. I also add, which is completely optional, a handful of “real” bacon bits. Turn the slow cooker to high.

Then after an hour you have this delicious soup. Oh yum! This will be on our table a lot this winter. It also, as most soups do, tastes even better reheated the next day.

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