Slow Cooker: Gluten Free Creamy Potato Leek Soup
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
Ingredients
Units
Scale
- 5 pounds red potatoes, cubed
- 2 leeks- sliced thin to the point the stalk starts turning green
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper (or to taste)
- 4 cups chicken stock
- 1/2 – 1 cup cream
- Milk to thin to desired consistency (2-3 cups)
- Choice of cheese
- 4 slices of bacon, fried and crumbled
Instructions
- Put first 6 ingredients in slow cooker on HIGH for 4-5 hours. (*Instant Pot directions below)
- Blend or use a hand mixer to partially puree mixture.
- Mix in cream.
- Add milk slowly until soup reached desired texture.
- Heat soup in crock pot until milk is heated through.
- Serve.
- Garnish with bacon crumbles and choice of cheese. I used a Blue cheddar. So good!
Notes
*Instant Pot Method: Saute leeks in a little oil using the saute feature of the Instant Pot. Add potatoes (whole or uncut). Add the garlic, salt, pepper, and chicken stock. Seal the pot and cook at manual high pressure for 20 minutes. Then do a natural pressure release for 10+ minutes so potatoes don’t erupt everywhere. Finish the recipe as stated in the recipe card.