Slow-Cooker Potato Leek Soup

Leek and potato soup
David Marsden / Getty Images
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
266 Calories
11g Fat
30g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 266
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 36mg 12%
Sodium 520mg 23%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Protein 13g
Calcium 310mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon and shredded cheese flavor this tasty slow-cooker potato and leek soup. It's perfect for a rainy day, or add crusty bread for a filling meal.

Ingredients

  • 4 cups potatoes (diced)
  • 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
  • 1 bunch green onions (chopped)
  • 2 cups chicken broth (canned, homemade, bouillon or base)
  • 4 to 6 slices bacon (cooked, drained and crumbled)
  • 1 cup evaporated milk
  • Salt and pepper (to taste)
  • Optional: 1/2 to 1 cup shredded cheese

Steps to Make It

  1. Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker  crockery insert.

  2. Cover and cook on low for 8 to 10 hours.

  3. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.

  4. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.

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