Slow Cooker Creamy Potato-Leek Soup
2022-01-10- Cuisine: American
- Course: Soup
- Skill Level: Beginner
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- Yield: 10
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
261.1 -
Carbohydrates
41.4 g -
Cholesterol
7.2 mg -
Fat
6.7 g -
Fiber
4.9 g -
Protein
10.0 g -
Saturated Fat
1.3 g -
Serving Size
1 -
Sodium
663.9 mg -
Sugar
6.4 g -
Trans Fat
0 g -
Unsaturated Fat
1.0 g -
Potassium
920.9 mg
Slow cooker creamy potato-leek soup. This potato-leek soup is a delicious and comforting meal for fall. It’s easy to make in a pressure cooker or regular slow cooker.
What are the benefits of using a slow cooker for potato-leek soup?
Slow cookers have been around for a long time and have many benefits. They are easy to use and can save you time when you don’t have the time to spend cooking.
The benefits of the slow cooker are that it is versatile and provides the food with a lot of moisture. It also cooks slower than other methods, so it is great for people with busy lifestyles who need meals that require little prep work.
This creamy potato-leek soup combines two classic comfort foods into one delicious meal that’s perfect for any occasion.
What can be added to this soup?
A creamy potato leek soup, when in need of a few ingredients to add to it, can be easily spiced up by adding some of the following ingredients:
-Fresh thyme leaves
-Fresh parsley leaves
-Fresh dill leaves
-Crushed garlic clove
-Ground pepper and salt
Can I cook this creamy potato-leek soup in an instant pot?
Instant pots are a great time saver in the kitchen. This recipe can definitely be made with an instant pot. You need to start with cutting up your vegetables and potatoes into small pieces, then adding them to the Instant Pot. Then, you’ll add all of your seasonings (salt, pepper, thyme) and some chicken broth. For the cream sauce, you’ll need to whisk together butter and flour and then gradually add milk while constantly whisking until it’s thickened. After that, you’ll let your cream sauce simmer for a few minutes before adding your potatoes and leeks.
Slow Cooker Creamy Potato-Leek Soup
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Ingredients
- 3 cups (750 ml) water
- 1.8 oz (50 g) envelope white sauce mix
- 28 oz (840 g) package frozen losse-pack diced hash brown potatoes with onion and peppers
- 3 medium leeks, sliced
- 1 cup (250 g) diced Canadian-style bacon
- 12 oz (360 ml) can evaporated milk
- 1/2 teaspoon dried dillweed
- 8 oz (240 ml) carton dairy sour cream
- sliced leek
Method
Step 1
In a slow cooker, combine water and white sauce mix. Stir until smooth.
Step 2
Stir in frozen potatoes, leeks, evaporated milk, and dill weed. Cover slow cooker and cook on low-heat setting for 7-9 hours.
Step 3
Switch to high heat. In a medium mixing bowl, combine 2 cups potato mixture and sour cream. Stir well and return mixture to slow cooker. Cover slow cooker and cook for a further 10 minutes.
Step 4
Meanwhile, cook bacon in a small nonstick skillet until brown and crisp.
Step 5
Remove cooked potato-leek soup from the slow cooker. Ladle into soup bowls. Sprinkle with cooked bacon and serve immediately.