Slow Cooker Potato Leek Soup with Cheddar
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato-leek soup from the slow cooker, flavored with thyme and finished with cheddar. Smooth and comforting without any cream in the base. Ideal for weeknight dinners and freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon olive oil
- 1 tablespoon butter
- 2-3 leeks (white and light green parts only, sliced into ½-inch pieces and washed well)
- 2 cloves garlic (minced)
- 2 ½ pounds russet potatoes (3-4 medium, peeled and chopped into 1-inch pieces)
- 4 sprigs fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups low sodium vegetable stock or broth
- 1 cup shredded cheddar cheese
- additional shredded cheddar and sliced green onions for serving (if desired)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 504mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1291mg
- Calcium
- 198mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.