This Slow Cooker Potato Soup is a lightened up version of a classic creamy potato soup! You’d never guess it is packed with veggies!
Mr. Maebell was a picky eater. Actually, picky eater is kind of an understatement. He ate meat and cheese and that is about it.
I distinctly remember a very heated discussion when I tried to get him to eat a bell pepper. I knew then I was in for an uphill battle.
So, while others may have given up I decided to get creative. And by creative I mean I lied to him all. the. time. about what was in his food.
He bragged on my cheesy mashed potatoes, they were actually half cauliflower. He could eat my marinara sauce with a spoon but he had no idea I blended mushrooms, onions and peppers right in the soup. I snuck fruits and vegetables into anything I possibly could. If he noticed he never said anything but it lead me to think I was quite clever.
Fortunately, over time he started to venture out and eat lots of things he never would have considered before. Now, there isn’t really anything he won’t eat!
While I was making this potato soup which is actually loaded with leeks, onions, garlic and carrots I was thinking about those first few years we lived together and how I had to sneak all those things in our meals and realized I didn’t have to hide it from him that this soup was actually loaded with veggies, but for old times sake I decided to anyway. 🙂
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Save RecipeIngredients
- 2 teaspoons olive oil
- 1 medium leek, thinly sliced
- 1 medium size carrot, sliced
- 1 small white onion, chopped
- 5 cloves of garlic
- 5 large russet potatoes, quartered
- 1 (32 ounce) carton of chicken broth
- 1 (8 ounce) block reduced fat cream cheese
- 1 cup shredded cheddar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large skillet and add the thinly sliced leeks. Cook for 2-3 minutes until they are tender.
- Scrape the leeks into the bottom of a large slow cooker. Add the onions, carrots and garlic cloves.
- Top with quartered potatoes and the chicken broth.
- Cook on low for up to 8 hours.
- When ready to serve turn off slow cooker and add the cream cheese in small cubes. Use an immersion blender to blend the soup to the desired consistency.
- Stir in cheddar cheese and salt and pepper.
