Get the Recipe: Slow Cooker Potato Soup
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!
Ingredients
- 1 tablespoon olive oil
- 1 medium leek, thinly sliced
- 1 medium size carrot, sliced
- 5 cloves of garlic
- 1 small white onion, chopped
- 5 large russet potatoes, quartered
- 5 cups chicken broth
- 8 ounces 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 to the slow cooker.
- 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.
Calories: 374kcal, Carbohydrates: 31g, Protein: 12g, Fat: 23g, Cholesterol: 64mg, Sodium: 1100mg, Fiber: 2.5g, Sugar: 4.8g
Did you make this recipe?Please leave a star rating and review below!