Slow Cooker Potato Leek Soup Recipe

Introduction

This Slow Cooker Potato Leek Soup is a comforting, creamy classic that’s perfect for chilly days. Easy to prepare and packed with mild, savory flavors, it makes a satisfying meal any time of year.

Ingredients

• 2 large leeks (sliced)
• 3 Tbsp. salted butter
• 2 cloves garlic (minced)
• 3 lbs. Yukon gold potatoes
• 7 cups chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme, not ground)
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups heavy cream
• Fresh chives (chopped, for garnish)

Instructions

1. Step 1: Slice the leeks, discarding the thick green ends. In a large skillet, melt the butter over medium-high heat. Add the sliced leeks and minced garlic, cooking until the leeks are softened.
2. Step 2: Transfer the softened leeks and garlic to the slow cooker. Add peeled or unpeeled potatoes, bay leaves, thyme, salt, and pepper.
3. Step 3: Pour in the chicken broth and cover with the lid. Cook on high for 5 hours or low for 8 hours until the potatoes are tender.
4. Step 4: Remove the fresh thyme sprigs and bay leaves. Use an immersion blender to puree the soup partially, keeping some texture. If using a blender or food processor, blend in small batches carefully.
5. Step 5: Stir in the heavy cream and blend briefly to combine. Serve hot, garnished with chopped fresh chives and crusty bread on the side.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Leave the potato skins on for added texture and nutrients.
• Add cooked bacon bits or shredded cheese as a topping for extra flavor.
• Use an immersion blender to control the soup’s texture—blend less for a chunkier soup, more for creamier.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten free?

Yes, this recipe is naturally gluten free as long as you use gluten-free broth.

Can I freeze the soup?

You can freeze the soup before adding the cream. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and stir in fresh cream when reheating.

Slow Cooker Potato Leek Soup Recipe

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★★★★★

4.7 from 75 reviews

This Slow Cooker Potato Leek Soup is a comforting and creamy soup made from tender leeks, Yukon gold potatoes, and savory chicken broth, slow-cooked to perfection. Blended to a velvety smooth texture and finished with a touch of heavy cream and fresh chives, this soup is perfect for a cozy meal served with crusty bread.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 large leeks, sliced (discard thick green ends)
• 3 lbs. Yukon gold potatoes, peeled if preferred
• 2 cloves garlic, minced
• Fresh chives, chopped (for garnish)

Dairy

• 3 Tbsp. salted butter
• 1 1/2 cups heavy cream

Herbs and Spices

• 2 bay leaves
• 3 sprigs fresh thyme or 1 tsp. dried leaf thyme (not ground)
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

Liquids

• 7 cups chicken broth

Instructions

1. Sauté Leeks and Garlic: Slice the leeks, discarding the thick green ends. In a large skillet, sauté the leeks and minced garlic in the salted butter over medium-high heat until the leeks are softened and fragrant.
2. Combine Ingredients in Crock Pot: Transfer the sautéed leeks and garlic into the slow cooker. Add the peeled potatoes, bay leaves, fresh thyme sprigs (or dried thyme), salt, and black pepper.
3. Add Broth and Cook: Pour in the chicken broth, cover the slow cooker with the lid, and cook on high for 5 hours or on low for 8 hours until the potatoes are very tender.
4. Blend the Soup: Remove the thyme sprigs and bay leaves. Using an immersion blender, blend the soup until smooth but not over-blended to maintain some texture. Alternatively, blend in batches using a food processor or blender.
5. Add Cream and Final Blend: Stir in the heavy cream and blend lightly to incorporate it evenly throughout the soup.
6. Garnish and Serve: Ladle the hot soup into bowls, garnish with chopped fresh chives, and serve immediately with crusty bread.

Notes

• You can peel the potatoes for a smoother texture or leave the skins on for extra fiber and a rustic feel.
• Using an immersion blender is recommended for easier blending directly in the pot.
• If you prefer a thicker soup, reduce the amount of chicken broth slightly.
• This soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting butter or using plant-based alternative.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Keywords: slow cooker potato leek soup, creamy potato soup, crock pot soup, easy soup recipe, comfort food soup