This Slow Cooker Potato Leek Soup with Cheddar is a comforting vegetarian meal. This soup is easy to make in your crock pot and the leftovers freeze well. This potato leek soup is incredibly smooth and creamy, yet it's made without cream. You can omit the cheese for a dairy-free version.
Servings: 6(1.5 cup) servings
2leekswhite and light green parts only, sliced into ½-inch pieces and washed well
2 ½poundsrusset potatoes3-4 medium, peeled and chopped into 1-inch pieces
6cupslow sodium vegetable stock or broth
1cupshredded cheddar cheese
additional shredded cheddar and sliced green onions for servingif desired
Heat olive oil and butter in a large skillet over medium heat. Add the leeks and cook, stirring, until slightly softened and lightly browned. Add the garlic and cook 1 minute more. Transfer to the slow cooker.
Add the potatoes, salt, pepper and broth to the slow cooker.
Cook on low for 6 hours or high for 3-4 hours, until potatoes are soft.
Blend until smooth either with an immersion blender or by transferring soup in batches to a counter-top blender.
Stir in the shredded cheddar cheese and serve.
For a dairy-free soup, omit the cheese and replace the butter with olive oil.