Crock Pot Potato Leek Soup Recipes

CROCK-POT POTATO LEEK SOUP

Crock-Pot Potato Leek Soup image

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.

Provided by David & Debbie Spivey

Categories Soup

Time 6h10m

Number Of Ingredients 12

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)

Steps:

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!

Nutrition Facts : Calories 611 kcal, Carbohydrate 53 g, Protein 22 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 89 mg, Sodium 1363 mg, Fiber 6 g, Sugar 9 g, TransFat 1 g, ServingSize 1 serving

SLOW COOKER POTATO LEEK SOUP

Slow Cooker Potato Leek Soup image

Potatoes and leeks slow cooked to perfection, blended with a generous amount of cream.

Provided by Sarah Olson

Categories Soup

Time 8h10m

Number Of Ingredients 11

Ingredients

2 large leeks (sliced)
3 Tbsp. unsalted butter
2 cloves garlic (minced)
3 lbs. yukon gold potatoes
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried leaf thyme (not ground))
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 cups heavy cream
fresh chives (chopped (garnish))

Steps:

Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.

Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1221 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

CROCK POT POTATO LEEK SOUP

Crock Pot Potato Leek Soup image

This recipe was originally taken from cdkitchen.com, but i adapted it and it was soo good I wanted to share it with all the folks at recipezaar! Hope you all like it as much as we do!

Provided by Pawsfurthought

Categories Potato

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 potatoes, peeled and cubed
1 tablespoon parsley, chopped
5 cups water
2 leeks, chopped
1 tablespoon salt
pepper
2 onions, chopped
1/3 cup butter
1 carrot, sliced
13 ounces evaporated milk
1 stalk celery, sliced
4 chicken bouillon cubes
4 tablespoons bacon fat or 4 tablespoons chopped cooked bacon
chopped chives

Steps:

Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

Nutrition Facts : Calories 382, Fat 15.6, SaturatedFat 9.5, Cholesterol 45.2, Sodium 1993.3, Carbohydrate 52.7, Fiber 6.3, Sugar 5.5, Protein 10

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Crock Pot Potato and Leek Soup (Vichyssoise) image

I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup. You don't have to do this if you don't want to, but this is the way I like it.

Provided by Chef Joey Z.

Categories Vegetable

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

6 potatoes (I used the ones with the thin skin)
2 leeks
2 onions
1 carrot
1 stock celery
4 cups water
1 1/2 teaspoons salt
4 chicken bouillon cubes
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 tablespoon parsley flakes
2 tablespoons butter
13 ounces evaporated milk
chopped chives (for garnish)

Steps:

Cut all the above vegetables into bite size pieces.
Put all the ingredients into the crock pot except the milk and chives.
Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
Stir in the milk during the last hour of cooking.
Serve with chopped chives as a garnish.
Bon Appetit.

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