This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.
Creamy Leek and Potato Soup
- Prep Time 20 min
- Total 8 hr 40 min
- Servings 8
- Ingredients 8
Ingredients
- 6 medium leeks (2 pounds), thinly sliced
- 4 medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
- 2 cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
- 1/4 cup margarine or butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half-and-half
- Chopped fresh chives, if desired
Instructions
-
Step1Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
-
Step2Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
-
Step3Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
-
Step4Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.
Nutrition
190
Calories
10g
Total Fat
6g
Protein
22g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 90
- Total Fat
- 10g
- Saturated Fat
- 3g
- Cholesterol
- 10mg
- Sodium
- 720mg
- Total Carbohydrate
- 22g
- Dietary Fiber
- 3g
- Protein
- 6g
% Daily Value*:
- Iron
- 12%
- 12%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;Tips from the Betty Crocker Kitchens
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