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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.

Ingredients

Scale

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

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