Slow Cooker Potato Leek and Cheese Soup

4.50 from 16 votes

Slow Cooker Potato Leek and Cheese Soup

This recipe for a super cheesy slow cooker potato leek cheese soup is the perfect set-n-forget meal to whip up in your crock pot on a cold winters night. Full of herbs and cheddar it is luxurious and creamy. Made from scratch soup

Prep Time15

Cook Time5 30

Total Time5 45

Course: Soup

Cuisine: Irish

Keyword: potato and leek soup, potato cheese soup

Servings: serves

Calories: 173kcal

Author: Whole Food Bellies

Equipment

Immersion Blender

Ingredients

2 tablespoons unsalted butter
3 whole leeks cleaned and thinly sliced, white and light green (reserve 2 tablespoon for serving)
1 teaspoon sea salt
4 cloves garlic
4 sprigs fresh thyme
1 ½ teaspoon dried oregano
2 bay leaves
¾ cup white wine
5 cups vegetable broth make your own
4 medium gold potatoes peeled and diced, I used yukon
1 ½ cups cream or half and half
⅓ cup grated cheddar cheese
extra leeks and cheese for topping

Instructions

Melt the butter in a skillet over medium heat. Add the sliced leeks (remember to keep some aside for serving) and salt and sauté until soft. Add the garlic; saute for 30 seconds and then remove from heat
2 tablespoons unsalted butter, 3 whole leeks, 4 cloves garlic
Pop the leeks and garlic into the slow cooker. Add in the thyme, oregano, bay leaves, white wine, broth, and potatoes and give it all a good stir
4 sprigs fresh thyme, 1 ½ teaspoon dried oregano, 2 bay leaves, ¾ cup white wine, 5 cups vegetable broth, 4 medium gold potatoes, 1 teaspoon sea salt
Set the slow cooker to low for 5 hours
After the 5 hours, add in the cream. Stir to combine and then puree the soup until smooth. If you have a stick blender then use that right in the pot, otherwise blend in batches in a regular blender (remember the soup expands when it is hot, so don't put too much in there)
1 ½ cups cream
Pop everything back into the slow cooker and set to low for another 30 minutes
After 30 mins, stir in the cheese and serve with the extra leeks and cheese
⅓ cup grated cheddar cheese, extra leeks and cheese for topping

Notes

For something extra special serve with:

a small drizzle of white truffle oil on top
a swirl of cream on top
some homemade croutons or kale croutons
some finely chopped parsley or chives

To store:

Keep in an airtight container with a lid in the fridge for about 3-5 days.

Freeze in an airtight container for about 6 months.

Be sure to allow the soup to cool completely before storing in the fridge or freezer, and remember to leave room for expansion in the dish if you plan on freezing the soup.

Nutrition