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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.66 Kcal (246 kJ) | ||
| Calories from fat | 30.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 5% | |
|---|---|---|---|
| Cholesterol | 9.95mg | 3% | |
| Sodium | 139.25mg | 6% | |
| Potassium | 88.55mg | 2% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.14 Kcal (403 kJ) | ||
| Calories from fat | 50.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 5% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 3% | |
| Sodium | 228.23mg | 6% | |
| Potassium | 145.12mg | 2% | |
| Total Carbs | 8.06g | 2% | |
| Sugars | 2.48g | 6% | |
| Dietary Fiber | 0.9g | 2% | |
| Protein | 4.21g | 5% | |
| Vitamin C | 3.1mg | 3% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 0.5mg | 2% | |
| Calcium | 51.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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