Slow Cooker Hash Brown Potato Leek is an effortless soup to make that turns out wonderful!
A while back I made a potato cheese soup in the slow cooker with frozen hash brown potatoes that I really enjoyed. I came up with this idea to use hash brown potatoes in potato leek soup. Not only is it way easier than peeling and cutting potatoes, I really liked the texture of the hash brown potatoes in this soup.
In the photo below I start with the frozen hash brown potatoes, cut leeks, garlic, thyme, salt, pepper, bay leaves and garlic. I also add chicken broth. Chicken broth is my favorite way to flavor meat-less soups, it adds more flavor than adding water. Make sure to rinse the leeks after cutting them, so much sand get trapped in the layers!
Below is what the soup looks like after cooking for 4 hours on high with cream added. I decided to add cooked bacon on top for a little crunch, so good!
More Crockpot Soup Potato Soup Recipes:
- Slow Cooker Homemade Potato Soup
- Slow Cooker Loaded Baked Potato Soup
- Slow Cooker Potato Leek Soup
- Slow Cooker Steak and Potato Soup
- Slow Cooker Potato Cheese Soup
This hash brown potato leek soup for my family is enough for a main course with French bread. The soup is even better heated up for lunch the next day.
I hope to add a few more soup recipes to the site before the warm weather hits, so stay tuned. Have a great week!
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Slow Cooker Hash Brown Potato Leek Soup
Equipment Needed:
Ingredients:
- 30 oz. bag frozen hash browns (I use Ore-ida brand)
- 1 1/2 cups sliced leeks make sure to wash sand off
- 2 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 2 bay leaves
- 32 oz. box chicken broth
- 1 1/2 cups heavy cream add at the end
Instructions:
- Add everything to the slow cooker except the cream.
- Cover and cook on HIGH for 4 hours.
- After the cooking time is done remove the bay leaves.
- Add the heavy cream, stir.
- Serve and enjoy!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Does it matter if you use shredded or cubed hash browns?
No, either will work,
AMAZING…. and easy! Best of both worlds!! This is hearty creamy soup! My husband ate 3 bowls! Then the next day for lunch. This is a great cold weather soup! You will not regret making this wonderful easy soup for your family. Loved it!!
I have access to wild leeks (ramps). Do you think the amount would be the same?
Love you recipes.
I’m making this one.
Thanks
I would think the amounts would be the same! Lucky you!
Made this tonight with wild leeks picked this afternoon. Followed the recipe but made it on the stovetop. Brought it to a boil and let it simmer for a couple hours. Served it with crumbled bacon, shredded cheddar, and crackers. My wife and I and two daughters really liked it.
Thanks.
Thanks for letting us know how it turned out and how it worked on the stove top for you! I’m glad your family enjoyed it!
Hi Sarah! I am unable to print recipes from your email. Any idea of a workaround solution? I love your recipes and just received your cookbook on Saturday!!
Hi Kathy, Thank you for ordering the book! There is a button for printing on the recipe card. Let me know if you still can’t get that to work.
Thanks for your quick response, Sarah! Still can’t get the recipe to connect to my printer. I will simply save it as a bookmark and pull it up on screen when I prepare it…I suspect it’s gonna be well worth it !
Could chopped fresh potato be used instead? Thanks.
Yes that would work fine. Depending on the size of the potatoes you may need to cook a little longer.