Slow Cooker Potato Soup

Slow Cooker Potato Soup

Veggie Packed Potato Soup


  • 2 teaspoons olive oil
  • 1 medium leek, thinly sliced
  • 1 medium size carrot, sliced
  • 1 small white onion, chopped
  • 5 cloves of garlic
  • 5 large russet potatoes, quartered
  • 1 (32 ounce) carton of chicken broth
  • 1 (8 ounce) block reduced fat cream cheese
  • 1 cup shredded cheddar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Heat the olive oil in a large skillet and add the thinly sliced leeks. Cook for 2-3 minutes until they are tender.
  2. Scrape the leeks into the bottom of a large slow cooker. Add the onions, carrots and garlic cloves.
  3. Top with quartered potatoes and the chicken broth.
  4. Cook on low for up to 8 hours.
  5. When ready to serve turn off slow cooker and add the cream cheese in small cubes. Use an immersion blender to blend the soup to the desired consistency.
  6. Stir in cheddar cheese and salt and pepper.

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