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+ servings

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.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 4 cups diced potatoes
  • 2 cups chopped leeks white and light green parts only
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • to taste salt and pepper
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded cheese cheddar or your choice
  • to taste fresh parsley for 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.
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