Slow Cooker Herb-Infused Potato Chowder with Leeks
A creamy and comforting slow cooker chowder loaded with tender potatoes, sweet leeks, and warming herbs. Finished with sour cream and cheese for that extra cozy touch.
2cupschopped leekswhite and light green parts only
2clovesgarlicminced
1cupdiced carrots
1cupdiced celery
1tspdried thyme
1tspdried rosemary
to tastesalt and pepper
4cupschicken or vegetable broth
1cupheavy cream
1/2cupsour cream
1cupshredded cheesecheddar or your choice
to tastefresh parsleyfor garnish
Instructions
Combine diced potatoes, chopped leeks, minced garlic, carrots, celery, thyme, rosemary, salt, and pepper in your slow cooker.
Pour in chicken or vegetable broth to cover the vegetables.
Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes are tender.
Partially puree the chowder using an immersion blender or transfer some to a regular blender, then return it to the slow cooker for a thicker texture.
Stir in heavy cream, sour cream, and shredded cheese until melted and well combined.
Finish with a sprinkle of fresh parsley and serve hot with your choice of toppings.
Notes
This chowder is rich and cozy. Serve it with crusty bread or a warm biscuit for a hearty meal. To make it vegetarian, simply use veggie broth and skip any cheese with animal rennet.