Cheesy Potato & Leek Chowder

By khojnicki

Ingredients

• 2 1/2 lbs yukon gold potatoes peeled and cut into bite size cubes
• 2 leeks, white and green parts, washed and thinly sliced
• 6 c chicken broth
• 1 tsp salt
• 1/2 tsp pepper
• 1 c cream
• 3 c cheddar cheese, grated
• 2 tbsp flour
• 1 tbsp lemon juice
• Dash of nutmeg
• Dash of cayenne
• Minced fresh chives
• Croutons

Details

Preparation time 20mins
Cooking time 160mins

Preparation

Step 1

Combine the first five ingredients in the slow cooker.

Cover and cook for 2-3 hrs on high, or 4-5 hrs on low, until potatoes are tender.

Mash the soup with a potato masher. Add the cream. In a medium bowl, toss the cheese with the flour, then stir it into the soup. Stir in the lemon juice. Cook until the soup is heated through, about 20 mins more. Add the nutmeg, cayenne and more salt and pepper to taste.

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