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Creamy Leek and Potato Soup

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By Betty Crocker Kitchens
Updated Aug 24, 2017
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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
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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

  • Step 
    1
    Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
  • Step 
    3
    Pour 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.
  • Step 
    4
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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