Potato-Leek Soup

Potato-Leek Soup
Makes 4
Prep 15 m
Cook 8 m
Slow Cook on HIGH for 4 hours or LOW for 5 hours



  1. 1 of 3 In a large skillet, melt butter over medium. Add leeks and cook about 8 minutes, until softened but not browned.
  2. 2 of 3 Transfer to a 5-quart slow cooker. Stir in potatoes and next 4 ingredients. Cook on HIGH for 4 hours or LOW for 5 hours. Discard thyme stems and bay leaves. Let cool slightly.
  3. 3 of 3 Using an immersion blender, puree until smooth. Sprinkle with chives and pepper, and serve with kale salad on the side.
Nutrition Information for Potato-Leek Soup
Servings Per Recipe: 4
Per Serving: 7 g Fat, total, 254 kcal cal., 672 mg sodium, 10 g pro., 4 g sugar, 4 g fiber, 40 g carb., 4 g sat. fat