Makes 6-8 servings
4 medium yellow potatoes, cut into small cubes
2 cups sliced leeks (it’s about 1 leek…here is a good tutorial on how to clean and slice leeks)
3 tsp chicken bouillon granules (1 1/2 tsp shirley j bouillon)
3 cups water (or you could use 3 cups of chicken broth/stock in place of the water and bouillon)
1 tsp garlic powder
1/2 cup bacon bits, plus more for serving
Salt and pepper, to taste
1 1/2 cups medium or sharp shredded cheddar cheese, plus more for serving
1/4 cup butter
5 Tbsp all-purpose flour
1. Place potato cubes, leeks, bouillon, water and garlic powder in slow cooker.
2. Cover and cook on LOW for about 5-7 hours, or until potatoes are tender.
3. Prepare a roux by melting butter over low heat in a skillet. Add in flour, one tablespoon at a time. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth. Add all back into the slow cooker and whisk until all incorporated.
4. Slowly stir in the cheese, a little at a time (so it doesn’t get all clumpy). Add in the bacon bits.
5. Salt and pepper to taste and serve with extra bacon and cheese, if desired.
I received yellow potatoes and leeks in my Bountiful Basket and decided to use them to make a soup. I have never really used leeks before and didn’t really know how they would taste. They were kind of like a mild green onion. I was so so so happy with this soup. My family ate the entire batch of soup. My kids asked for seconds. It was savory, filling and perfect for a fall evening. I’ve been thinking of this soup ever since we ate it, and for that reason I give it 5 stars. Let me know if you feel the same.
Dawn W says
Magical, easy and options – That’s how I describe this crock pot recipe. completely easy to throw together and wonderful for the first meal, but even more fantastic as a leftover. So many topping options, my husband and I threw on top fried onions, cheese, bacon since I did not include cheese and bacon in the original cooking process. I could see croutons has another option. Our soup got a little thick so it was easy just to add a little bit of extra broth, mixed in nicely. We used an immersion blender on 3/4 of the soup and left some. we bit chunky. awesome flavor and good texture. I’ve tried a lot of potato soups, and this was outstanding.
Thanks Dawn! I’m so glad you enjoyed this soup! It is a good one 🙂
Add one cup soup to the roux and then 3 cups? There is only 3 cups total of broth. Did I miss something?
You've never really used leeks before??! Oh my – you have been missing out!!! Are they not really a ommon US veg or something? A basic leek and potato soup is a great thing. Here's my offering with stilton in too; not a crockpot recipe but could easily be converted to one. Please please give leeks a go – they're great!!
You know, you can use the green part of the Leeks as well. They are just as yummy!
I got the same bountiful basket and had no idea what to make with the leeks. I made this today and it was so yummy! Thanks for posting the link to cleaning and cutting the leeks. I had no idea. My husband kept saying how good it was! We loved this and will definitely make it again!
Our little family says
Did you puree the soup at all? Or did the potatoes mostly disintegrate as they cooked? I am just wondering how smooth it was. And how do you think it would work to make this on the stove top?