Potato + Leek Soup

Potato + Leek Soup (via Food.com)

  • 2 lbs potatoes, peeled and diced
  • 3 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken stock
  • 2 medium leeks, rinsed and chopped ( white and light green parts)
  • 1 tablespoon dried dill or 2 tablespoons fresh dill
  • 6 slices bacon, cooked, drained, and chopped
  • 2/3 cup half-and-half
  • 1/2-1 cup shredded cheddar cheese (optional)
  • salt and pepper


  1. Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
  2. In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
  3. Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.



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