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.
Servings 4
Calories 611kcal
Useful Equipment:
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks cleaned and thinly sliced, white and light green
- Kosher salt to taste
- 3 garlic cloves minced
- 1 ½ teaspoon fresh thyme (½ teaspoon dried)
- 2 teaspoons dried oregano
- 2 bay leaves
- 4 medium Russet Potatoes (about 1½ pounds), peeled and cut into 1-inch dice
- 1 cup dry white wine
- 4 cups vegetable broth
- 1½ 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
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!
Nutrition
Calories: 611kcal | Carbohydrates: 53g | Protein: 22g | Fat: 29g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1363mg | Potassium: 1103mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2134IU | Vitamin C: 51mg | Calcium: 491mg | Iron: 4mg
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