Slow Cooker Potato Leek Soup Recipe

Introduction

This Slow Cooker Potato Leek Soup is a cozy, creamy classic perfect for chilly days. It combines tender leeks and Yukon gold potatoes simmered gently in broth, then blended to a velvety smooth finish. Comforting and easy, it’s great for effortless weeknight dinners.

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 cooked leeks and garlic to the slow cooker. Add the potatoes (peeled if desired), bay leaves, thyme, salt, and pepper.
3. Step 3: Pour in the chicken broth. Cover and cook on high for 5 hours or low for 8 hours, until potatoes are tender.
4. Step 4: Remove the fresh thyme sprigs and bay leaves. Using an immersion blender, blend the soup until smooth but not over blended. If using a food processor or blender, blend in batches.
5. Step 5: Stir in the heavy cream and blend just a little more 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 chicken broth.
• Adding a pinch of nutmeg can enhance the creamy flavor.
• Use russet potatoes if Yukon golds aren’t available, but they will produce a slightly different texture.
• For extra garnish, sprinkle crispy bacon or shredded cheese on top.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soup without a slow cooker?

Yes, you can cook the soup on the stovetop. After sautéing the leeks and garlic, add all ingredients except the cream to a large pot. Simmer gently until potatoes are tender, then blend and add cream just before serving.

Can I freeze potato leek soup?

Potato leek soup can be frozen, but the texture may change slightly after thawing. For best results, freeze the soup before adding the cream, then stir in fresh cream when reheating.

Slow Cooker Potato Leek Soup Recipe

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★★★★★

4.6 from 129 reviews

This Slow Cooker Potato Leek Soup is a creamy, comforting dish perfect for chilly days. Featuring tender Yukon gold potatoes and fragrant leeks slow-cooked to perfection, this soup blends savory flavors with a smooth, luscious texture. Easy to prepare, it’s an ideal make-ahead meal that pairs wonderfully with crusty bread for a satisfying lunch or dinner.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 5 hours (high) or 8 hours (low)
• Total Time: 5 hours 15 minutes (high) or 8 hours 15 minutes (low)
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 large leeks (sliced, discarding thick green ends)
• 2 cloves garlic (minced)
• 3 lbs. Yukon gold potatoes (peeled if preferred)
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp dried leaf thyme, not ground)
• Fresh chives (chopped, for garnish)

Liquids and Dairy

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

Seasonings

• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the Leeks: Slice the leeks, discarding the thick green ends. In a large skillet, melt the butter over medium-high heat and add the sliced leeks and minced garlic. Cook until the leeks are softened and fragrant, stirring occasionally to prevent burning.
2. Combine Ingredients in Slow Cooker: Transfer the softened leeks and garlic to the slow cooker. Add the peeled or unpeeled potatoes cut into chunks, bay leaves, thyme (fresh sprigs or dried), salt, and black pepper.
3. Add Broth and Cook: Pour in the chicken broth, ensuring all ingredients are covered. Close the slow cooker lid and cook on high for 5 hours or on low for 8 hours, until the potatoes are tender and cooked through.
4. Blend the Soup: Remove the thyme sprigs and bay leaves if using fresh herbs. Use an immersion blender directly in the slow cooker to blend the soup until smooth but still slightly textured. Alternatively, transfer the soup in batches to a food processor or blender, blending carefully to avoid over-pureeing.
5. Finish with Cream and Serve: Stir in the heavy cream and blend gently once more to combine. Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot, ideally with crusty bread on the side for dipping.

Notes

• You can peel the potatoes for a smoother texture, but leaving the skin on adds extra nutrients and a rustic feel.
• If you don’t have a slow cooker, you can simmer the soup on the stovetop for approximately 1 to 1 1/2 hours until potatoes are tender.
• For a vegetarian version, substitute vegetable broth and use butter alternatives or oil.
• Adjust the seasoning with salt and pepper according to taste after blending.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

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