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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/slow-cooker-potato-leek-soup-recipe/