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Cheesy Potato Leek Soup with Bacon
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 3 leeks, cleaned and sliced
  • 6 slices bacon
  • 4 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Remove it to a plate, crumble it, and set it aside for topping.
  • Add the diced potatoes, sliced leeks, chicken broth, salt, black pepper, and thyme to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 to 8 hours until the potatoes are very tender.
  • Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup turns smooth and creamy.
  • Ladle the soup into bowls and top each serving with the crumbled bacon.

Notes

For a thicker texture, use a potato masher to break down some of the potatoes right in the slow cooker before stirring in the cream and cheese. Leftovers keep well in the fridge for three days. Reheat gently on the stove with a splash of broth if the soup has thickened too much.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet