Creamy Slow Cooker Leek and Potato Soup with Parmesan
Equipment
- Slow Cooker
- Immersion Blender
- Knife
Ingredients
- 4 medium russet potatoes, peeled and diced
- 2 large leeks, white and light green parts only, sliced and rinsed well
- 4 cups chicken broth
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Extra grated Parmesan for serving
Instructions
- Place the diced potatoes, sliced leeks, minced garlic, chicken broth, salt, and pepper into the slow cooker.
- Cover and cook on low for 7 hours until the potatoes are very soft.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth.
- Stir in the heavy cream and grated Parmesan cheese until the cheese melts.
- Ladle into bowls and top with extra grated Parmesan before serving.
Notes
Rinse the leeks in a colander after slicing to remove any hidden grit. Stir the cream and cheese in after blending so the soup stays smooth and the dairy does not separate. An immersion blender works best here for easy cleanup and a consistent texture.
Course: Soup
Cuisine: French
Equipment: Slow Cooker, Immersion Blender, Knife
Cuisine: French
Equipment: Slow Cooker, Immersion Blender, Knife