Crock-Pot Potato Leek Soup {A Meatless Monday Recipe

Crock-Pot Potato Leek Soup {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

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 last Spring when I made Ina Garten’s Cream of Mushroom Soup. Up until then, I had never eaten them nor did I know what to do with them or how to 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 sweet, delicate flavor all their own, and are no way as strong as some of their other family members.

Crock-pot Potato Leek Soup

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 inside crock-pot

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.

ingredients inside crock-pot

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

pouring in 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.

blending soup with immersion blender

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.

stirring in cheese

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

bowl of crock-pot potato leek soup
bowl of crock-pot potato leek soup with mountain view

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.

bowl of crock-pot potato leek soup with mountain view
Print Pin Rate this Recipe
0 from 0 votes

Crock-Pot Potato Leek Soup

Lots of flavor for very little work in this Crock-pot Potato Leek Soup slow-cooked into a creamy rich wine-infused broth with cheddar cheese.
Course Soup
Cuisine Vegetarian / Meatless Monday
Keyword baked potatoes, bean soup, crock-pot, leek
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 403kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 2 leeks cleaned and thinly sliced, white and light green
  • Kosher salt to taste
  • 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • ¾ cup dry white wine
  • 5 cups vegetable broth
  • 4 medium potatoes (about 1½ pounds), peeled and cut into 1-inch dice
  • cups half and half
  • 8 ounces extra sharp white cheddar cheese shredded

Instructions

  • Combine all of the ingredients except for the half and half and cheese in the crock-pot. Set the crock-pot on low for 5 and 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 wine used in the soup!

Notes

Recipe adapted from Just A Little Bit of Bacon

Nutrition

Calories: 403kcal | Carbohydrates: 29g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 1065mg | Potassium: 791mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1635IU | Vitamin C: 20.8mg | Calcium: 412mg | Iron: 6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)


8 thoughts on “Crock-Pot Potato Leek Soup {A Meatless Monday Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!