Cooked - Easy Slow-cooker Potato-leek Soup With Boursin

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Slow-cooker Potato-leek Soup With Boursin

8.0

3 pounds Yukon Gold potatoes, peeled and chopped

6 cups thinly sliced leeks, well rinsed, white and light green parts only

1 large stalk celery, finely chopped

4 cups reduced-sodium vegetable broth or no-chicken broth

2 tablespoons unsalted butter

3 medium cloves garlic, finely chopped

2 bay leaves

1 teaspoon finely chopped fresh thyme

¾ teaspoon salt

½ teaspoon ground pepper

1 cup heavy cream

½ cup garlic-and-herb Boursin

¾ cup seasoned croutons, roughly crumbled

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh dill

Combine potatoes, leeks, celery, broth, butter, garlic, bay leaves, thyme, salt and pepper in a 6-quart slow cooker; stir well. Cover and cook until the potatoes are tender, about 4 hours on High or 9 hours on Low.
Remove and discard the bay leaves. Stir in cream and Boursin. Cover and cook on High until the cheese has melted, about 20 minutes. Using a potato masher, mash the mixture to reach desired consistency.
Divide the soup among 8 shallow bowls. Top each with 1 ½ tablespoons crumbled croutons, ¾ teaspoon chives and ¾ teaspoon dill.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 71 weeks ago

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