Creamy Potato Leek Soup

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

*This post may contain affiliate links. For more information see my disclosure policy.*

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.

Creamy Potato Leek Soup

Yield: 8

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

Print

Ingredients

• 1 tbsp EVOO
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 4 potatoes, chopped into bite size pieces
• 1 chicken bouillon cube
• 1 +cup of water
• 1 package of cream cheese

Instructions

1. Put your chopped onion and minced garlic in a frying pan or skillet with a tablespoon of EVOO till tender. Once tender remove to slow cooker.
2. Add leek to fry pan till tender. Then put in slow cooker.
3. Add diced potatoes, chicken bouillon cube and enough water to cover potatoes.
4. Cook on low for 7-8 hours or high for 3-4 hours.
5. One hour before serving add in room temperature cream cheese. Stirring to mix it well.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g