Ingredients
Scale
- 6 slices bacon
- 2 tablespoons unsalted butter
- ½ small onion, diced
- 2 large leeks (white parts only), cleaned and sliced
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cloves garlic, minced
- 3 pounds petite red potatoes, cleaned and quartered
- 3 stalks celery, cleaned and diced
- 6 cups chicken stock
- ½ cup white wine
- ½ teaspoon fresh rosemary leaves, finely minced
- 1 teaspoon Cajun seasoning
- 1 cup heavy cream or milk
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan or romano cheese
- 1 pound hot Italian sausage (casings removed), cooked and crumbled
- Salt and pepper, to taste
- Chives, optional topping
Instructions
- Fry bacon until crispy, crumble and reserve.
- Sauté onions and leeks in butter, add seasonings and garlic, cooking until fragrant.
- Transfer onion and leek mixture to crock pot.
- Mix in potatoes, celery, chicken stock, white wine, rosemary, and Cajun seasoning.
- Cover and cook on low for 8 hours or high for 4 hours.
- Cook sausage in skillet until browned, set aside.
- Blend soup to desired texture, stir in cream, cheese, and sausage, adjusting seasoning.
- Serve garnished with crumbled bacon and chives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure leeks are thoroughly cleaned before use.
Feel free to substitute heavy cream with milk for a lighter version.
Add different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 14
- Cholesterol: 70