Slow Cooker Potato Leek Soup Recipe
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.
- 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
Find it online: https://spatulaqueen.com/slow-cooker-potato-leek-soup-recipe/
