Introduction

This Slow Cooker Potato Leek Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, mellow leeks, and fragrant herbs, it’s easy to prepare and ideal for a cozy meal.

Two white bowls filled with creamy mashed potatoes sit side by side on a white marbled surface. The mashed potatoes are smooth and light yellow, topped with finely chopped green chives scattered evenly across the surface. Each bowl has two small handles on either side. In the background, there is a blurred white bowl of bread rolls and silver salt and pepper shakers. In the foreground, two large metal spoons rest on a black and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large leeks, sliced (discard thick green ends)
3 Tbsp. salted butter
2 cloves garlic, minced
3 lbs. Yukon Gold potatoes, peeled if desired
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

Step 1: Slice the leeks, discarding the thick green ends. In a large skillet, cook the leeks with butter and minced garlic over medium-high heat until softened.
Step 2: Transfer the cooked leeks to the slow cooker. Add potatoes, bay leaves, thyme, salt, and pepper.
Step 3: Pour in the chicken broth. Cover and cook on high for 5 hours or low for 8 hours until the potatoes are tender.
Step 4: Remove bay leaves and thyme sprigs. Use an immersion blender to blend the soup until smooth but not overly pureed. If using a blender or food processor, blend in batches.
Step 5: Stir in the heavy cream and blend briefly to combine. Serve hot, garnished with chopped fresh chives and crusty bread.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Use a potato variety like Russets for a thicker texture if preferred.
If you like a chunkier soup, reserve some potato pieces before blending.
Add a pinch of nutmeg for a warm, subtle spice.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens during storage, add a splash of broth or cream when reheating to loosen it.

How to Serve

The image shows a creamy yellow soup with small green herbs sprinkled on top, served in two white bowls with handles. Each bowl holds smooth, thick soup garnished with green chopped chives. On the left side, a black pot holds more of the same soup with a ladle resting inside. Below the bowls, there is a white bowl filled with golden brown dinner rolls, slightly browned on top. On the right side, two silver spoons rest on a black and white checkered cloth. The whole scene is set on a white marbled surface with a small sprig of thyme and salt and pepper shakers nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze slow cooker potato leek soup?

Yes, you can freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a bit of broth if needed.

Do I have to peel the potatoes?

Peeling is optional. Yukon Gold potatoes have thin skins that soften when cooked, so leaving them on adds texture and nutrients if you prefer.

Slow Cooker Potato Leek Soup Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

This Slow Cooker Potato Leek Soup is a creamy, comforting dish perfect for cozy meals. Featuring tender Yukon gold potatoes, fragrant leeks, and fresh herbs slow-cooked to perfection, it’s blended to a smooth, velvety consistency and enriched with heavy cream. Garnished with fresh chives, it makes an ideal hearty soup that’s easy to prepare and full of flavor.

Author: Isabella
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

Vegetables

2 large leeks (sliced, white and light green parts only)
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 & Spices

2 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried leaf thyme)
1 1/2 tsp. salt
1/2 tsp. black pepper

Liquids

7 cups chicken broth

Instructions

Prepare the leeks: Slice the leeks, discarding the tough green ends. In a large skillet over medium-high heat, melt the butter and sauté the leeks with minced garlic until softened and fragrant, about 5-7 minutes.
Combine ingredients in slow cooker: Transfer the sautéed leeks and garlic to the crock pot. Add the peeled potatoes, bay leaves, thyme sprigs (or dried thyme), salt, and black pepper.
Add broth and cook: Pour in the chicken broth to cover the ingredients. Cover with the lid and cook on high for 5 hours or low for 8 hours until the potatoes are very tender.
Blend the soup: Remove the thyme sprigs and bay leaves. Using an immersion blender directly in the crock pot, blend the soup until smooth but not overly pureed. If using a blender or food processor, blend in small batches to avoid overfilling.
Add cream and finish: Stir in the heavy cream, blend gently one more time to combine. Garnish with chopped fresh chives before serving. Serve hot, ideally with crusty bread on the side.

Notes

You can peel the potatoes if desired, but leaving the skins on adds nutrients and texture.
Use dried thyme if fresh is unavailable; adjust quantity accordingly.
For a vegetarian version, substitute vegetable broth and use butter or olive oil.
Do not over-blend the soup to maintain a pleasant, slightly chunky texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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