Biting winds, sub-zero temperatures, and snow in the south… Winter is keeping much of the country in a deep freeze, but you can’t let Old Man Winter win. Our potato leek soup is a twist on a classic, with bacon and a pinch of thyme, and it comes together quite impressively in a slow cooker. The result is a hearty soup that warms you up from the inside out, so no amount of snow or sleet can hold you back.
Slow Cooker Potato Leek Soup
Ingredients
Instructions
- Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
- To clean leeks, place in a colander and toss gently under running water. Trim both root and leaf ends and thinly slice.
- In stove-top safe slow cooker vessel or frying pan over medium-high heat, cook bacon until crisp. Remove bacon and reserve for garnish. Add leeks to bacon drippings and cook until they begin to wilt. Add wine, cook 2 minutes.
- Whisk together chicken broth, milk, flour, salt, thyme and pepper. Add to slow cooker. Drain potatoes and add to slow cooker.
- Place stove-top safe vessel in slow cooker. Cover slow cooker and cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours.
- With a hand blender, blend soup to desired texture. Can be left chunky, if desired. Serve with reserved bacon as garnish. Drizzle with olive oil, if desired.
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