Slow Cooker Potato Leek Soup from Everyday Good Thinking, the official blog of @HamiltonBeach

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 from Everyday Good Thinking, the official blog of @HamiltonBeach


Slow Cooker Potato Leek Soup

3 pounds potatoes, peeled
3 large leeks
8 oz. bacon, cut in 1/2-inch pieces
1 cup dry white wine
6 cups chicken broth
1 cup milk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
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.
Everyday Good Thinking

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