Cheesy Potato and Leek Chowder

Cheesy Potato and Leek Chowder
Servings: 6 Slow Cook 4 hrs to 5 hrs


  • 2 1/2 pounds Yukon Gold potatoes, peeled and cut into bite-size cubes
  • 2 leeks, white and light green parts, washed and thinly sliced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/8 tablespoon pepper
  • 1 cup whipping cream
  • 3 cups grated cheddar
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • Dash of nutmeg
  • Dash of cayenne
  • Minced fresh chives (optional)
  • Croutons (optional)

Make It

1. Combine the first five ingredients in the slow cooker.

2. Cover and cook for 2 to 3 hours on high or 4 to 5 hours on low, until the potatoes are tender.

3. Mash the soup with a potato masher or blend with an immersion blender. Add the cream. In a medium bowl, toss the cheese with the flour, then stir it into the soup along with the lemon juice. Cook until the soup is heated through, about 20 minutes more. Add the nutmeg, cayenne, and more salt and pepper to taste.

4. Serve with a sprinkle of chives, croutons, or both, if desired.