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SkinnyMS

Slow Cooker Leek and Potato Soup

Thick and creamy, this leek and potato soup will bring you comfort on a cold or rainy day.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Gluten-Free
Servings: 6 people
Calories: 217kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 leeks large, chopped, greens should be removed
  • 1 bay leaf
  • 4 sprigs thyme fresh
  • 1/2 teaspoon black pepper
  • 5 cups chicken stock or vegetable stock
  • 1 pound russet potatoes peeled and diced
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup milk low-fat
  • 2 tablespoons chives snipped

Instructions

  • Add all ingredients to your slow cooker and make sure potatoes are completely covered (if not, add additional water).
  • Cook on low for 6 hours and potatoes are fork-tender.
  • Remove bay leaf and puree soup with an immersion blender or in the blender until smooth. Top with fresh chives and enjoy!

Nutrition

Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 158mg | Fiber: 5g | Sugar: 5g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7