Creamy Leek Soup With Stilton Cheese (Slow Cooker)
Ready In: 11 hrs 15 mins
Serves: 8
Yields: 8 bowls
Ingredients
- 2 tablespoons butter, melted
- 6 cups leeks, white and light green parts, cleaned and chopped
- 1 cup onion, chopped
- 2 tablespoons garlic, finely chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 6 cups chicken stock
- 3 cups potatoes, peeled and cubed
- 1 cup whipping cream (35%)
- 8 ounces Stilton cheese, crumbled
Directions
- In slow cooker stoneware, combine melted butter, leeks, onion, garlic, salt and pepper. Stir to coat thoroughly. Cover and cook on high for 30 minutes to 1 hour, until vegetables are softened. Add stock and stir to combine.
- Add potatoes and stir well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender.
- Working in batches, puree soup in a food processor or blender or you can use an immersion blender in the stoneware.
- Ladle into bowls. Drizzle with whipping cream and top each serving with about 2 heaping tbsp cheese.
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