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Make my Slow Cooker Potato Leek Soup; you won’t regret it! I add caramelized leeks, which take it to the next level! Great for feeding a crowd.
Slow-cooker soups are a must; try my other classics like Slow Cooker Split Pea Soup or Slow Cooker Minestrone.
Featured Comment
"Absolutely delicious. My husband called it restaurant quality soup. Will make again!"
- Teri
Why This Recipe is a Keeper
- Nothing can beat the flavor of leeks, potatoes, and cream together - if you have never tried this soup, you are in for a treat!
- The slow cooker does all the work while you go about your day.
- The leftover Potato Leek soup is something to look forward to; I like this for lunch for a few days after I make this.
- It feeds a crowd and is very inexpensive to make.
The Ingredients
- Leeks: Look like giant green onions when your looking for them at the store. Slice and rinse well to remove any hidden grit.
- Salted Butter: Used to cook the leeks, adding rich, caramelized flavor.
- Seasonings: Garlic, salt, pepper, bay leaves, and thyme add depth and balance.
- Yukon Gold Potatoes: I think these taste better than russets; they are creamy and buttery-tasting.
- Chicken Broth: Use low-sodium if preferred; it forms the soup's base.
- Heavy Cream: Stirred in at the end for extra richness and velvety texture.
How to Make Slow Cooker Potato Leek Soup
- Sauté the leeks until nicely browned and fragrant.
- Add everything (except cream) to the slow cooker and let it simmer away.
- Blend it up once the potatoes are tender.
- Stir in the cream and serve!
Cook's Notes & Variations
- Add 8 pieces of cooked and crumbled bacon to the soup with the rest of the ingredients for smoky flavor.
- Use vegetable broth instead of chicken for a vegetarian version.
- Add chopped carrots or celery for more heartiness.
- Don't overblend the soup, or it may become gummy.
Best Ways to Serve Slow Cooker Potato Leek Soup
Top each bowl with snipped chives if desired. Other great toppings are crumbled bacon or sour cream.
For crunch, serve with croutons, saltine crackers, or oyster crackers.
Of course, you'll want to add a side of bread; we love garlic knots or sourdough bread.
Do I need to peel the potatoes?
No, Yukon Gold potatoes have thin skins, so I usually leave them on. You can peel them if you prefer an extra-smooth soup.
How to Store This Soup
Refrigerate promptly after making; it keeps for about 3 days. I do not recommend freezing potato leek soup, for both potatoes and cream don't freeze well.
More Potato Soup Recipes to Try
- With a creamy, cheesy base, Crack Potato Soup is packed with crispy bacon, tender potatoes, and ranch seasoning for a comforting bowl of flavor.
- Rich and hearty, Slow Cooker Baked Potato Soup brings all the flavors of a loaded baked potato into one warm and satisfying dish.
- Featuring tender chunks of beef and potatoes in a flavorful broth, Steak and Potato Soup is a hearty option for any meal.
- Inspired by a restaurant favorite, Marie Callender's Potato Cheese Soup delivers a velvety texture with a rich cheese flavor in every bite.
- Perfect for using up leftover ham, Crockpot Ham and Potato Soup is a creamy, satisfying meal with a comforting balance of flavors.
If you tried this Crockpot Potato Leek Soup Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
How to Video
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 (garnish)
Instructions
- Slice the leeks, discarding the thick green pieces that are at the ends. Important to rinse the leeks AFTER slicing, they can sometimes have sand in them. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened and browned.
- Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
- Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
- Once the potatoes have softened enough, remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT overblend. If you are using a food processor or blender, blend the soup in small batches.
- Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This looks so yummy and delicious I can’t wait to make. Thanks for the substitutes.
I’ve made this as is and LOVE it! The kids are asking to make it again this fall, but I was wondering if you’ve ever added any other meat to it? Chicken, ground beef, etc? I’m trying to up the protein a bit.
I have not added meat to it, I do think ground sausage would be great.
This is a delicious soup. This is the second time I made it and my kids love this healthy and hearty soup
Paired it with a corned beef brisket chopped on top and soda bread, so so good.
I love your serving ideas!