Crock-Pot Potato Leek Soup {A Meatless Monday Recipe

When I came across this recipe for crock-pot potato leek soup, it appealed to me for two three reasons:

1. It cooks in a crock-pot.
2. Wine is an ingredient.
3. Supper would be just about ready for Meatless Monday when we got home from work.

I first fell in love with leeks one Spring when I made Cream of Mushroom Soup. Until then, I had never eaten them, nor did I know what to do with them or clean them. You learn quickly that leeks should not be intimidating.

Leeks are a member of the onion family, also related to shallots, chives, and scallions. Leeks have a sweet, delicate flavor all their own and are no way as strong as other family members.

I eyeballed the beautiful leeks I used for this soup in the grocery store. I had no idea what I was going to make with them, but I knew whatever it was going to be good.

This crock-pot potato leek soup has lots of flavor for very little work. Potatoes and leeks slow cooked in a creamy rich wine infused vegetable broth with cheddar cheese. It’s velvety smooth and perfect after a long day away from home.

Let’s make soup!

Ingredients Needed

• Butter: The fat that provides flavor. Unsalted butter is best because you can control the amount of sodium in the soup.
• Russet Potatoes: Russets are best because of their high starch content. They break down easily and provide a smooth, creamy texture.
  
  
  
  
• Leeks: As a member of the onion family, leeks add a delicious pungent taste to soups. They are very gritty and require special attention when cleaning during food prep. As leeks grow, the grit from the soil gets trapped between the multiple layers of the plant. 
• Seasonings: Kosher salt, fresh garlic, thyme, and oregano.
• Cooking Liquids:
  • Dry White Wine – Chardonnay, Viognier, or Sauvignon Blanc are all recommended for this soup. I actually used a dry Rosé wine the last time I made this. Just remember, never cook with a wine you ain’t gonna drink!
  • Vegetable Broth – homemade or store-bought is fine. Of course, if it’s not Meatless Monday, you could use chicken broth.
  • Half and Half – Added near the end of the cook to provide creaminess and rich flavor.
• Cheese: I always use freshly grated extra-sharp cheddar cheese for any recipe that calls for cheddar cheese. White cheddar keeps the color white and creamy, but yellow cheese is fine too.

WATCH OUR VIDEO ON HOW TO MAKE THIS SOUP:

How To Make Crock-Pot Potato Leek Soup

Combine all of the ingredients except for the half-n-half and cheese in the crock-pot. Set the crock-pot on low for 5 to 6 hours.

When the crock-pot is done cooking, stir in the half and half.

Puree the soup until smooth, using an immersion blender or puree in 2 batches in a blender. Return the soup to the crock-pot, if necessary.

Set the crock-pot back on low for an additional 30 more minutes.

When the crock-pot has finished, stir in the cheese to the soup; stir to melt the cheese.

Serve soup with croutons or crusty bread and the rest of the bottle of wine you used for the soup!

Coming home from work on Monday, with supper almost done and an open bottle of wine is a good Monday! 

I hope you will try this recipe for the same three reasons I did, or perhaps this will be your first recipe with leeks giving you just another reason to try this soup.