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3 pounds Yukon Gold potatoes, peeled and chopped
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6 cups thinly sliced leeks, well rinsed, white and light green parts only
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1 large stalk celery, finely chopped
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4 cups reduced-sodium vegetable broth or no-chicken broth
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2 tablespoons unsalted butter
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3 medium cloves garlic, finely chopped
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2 bay leaves
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1 teaspoon finely chopped fresh thyme
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3/4 teaspoon salt
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1/2 teaspoon ground pepper
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1 cup heavy cream
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1/2 cup garlic-and-herb Boursin
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3/4 cup seasoned croutons, roughly crumbled
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2 tablespoons finely chopped fresh chives
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2 tablespoons fresh dill
Easy Slow Cooker Potato Leek Soup with Boursin
This creamy slow-cooker leek soup showcases leeks’ mild onion flavor, enhanced by plenty of fresh and dried herbs and with potatoes adding texture and body. Boursin is a soft, spreadable cheese, similar to whipped cream cheese, that comes in a variety of flavors. We like how the garlic-and-herb flavor enhances the overall flavor of the soup, but you can substitute sour cream. To prevent the sour cream from curdling in the hot soup, place in a small bowl and slowly stir in some of the hot broth until the mixture is smooth and creamy-looking before adding to the slow cooker.
Nutrition Information
224
Calories
39g
Carbohydrates
16g
Protein
765mg
Potassium
4g
Fiber
5g
Sugar
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