Introduction

This Slow Cooker Potato Leek Soup is a comforting and creamy dish perfect for chilly days. Combining tender leeks, buttery potatoes, and fragrant herbs, it’s easy to prepare and full of rich flavor.

The image shows two white bowls filled with creamy yellow soup, each bowl topped with small green chopped herbs, likely chives, scattered on the surface. The soup looks smooth with a thick texture and the bowls sit on a white marbled table. In the background, there is a bowl of bread rolls, salt and pepper shakers, and part of a black slow cooker. A black and white checkered cloth with two silver spoons lies next to the bowls. The scene looks bright and inviting with a clean and simple setting. photo taken with an iphone --ar 4:5 --v 7

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 (for garnish)

Instructions

Step 1: Slice the leeks, discarding the thick green ends. In a large skillet, melt the butter over medium-high heat, then add the leeks and minced garlic. Cook until the leeks are softened.
Step 2: Transfer the cooked leeks and garlic to the slow cooker. Add the potatoes (peeled if you prefer), bay leaves, thyme, salt, and pepper.
Step 3: Pour in the chicken broth, then cover and cook on high for 5 hours or on low for 8 hours, until the potatoes are tender.
Step 4: Remove the bay leaves and thyme sprigs. Use an immersion blender to blend the soup until smooth but still slightly textured. If using a food processor or blender, blend in batches and avoid over blending.
Step 5: Stir in the heavy cream and blend briefly to combine. Serve hot, garnished with chopped fresh chives and crusty bread on the side.

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth.
Use peeled potatoes for a smoother texture or leave skins on for added nutrients and rustic feel.
If you prefer thinner soup, add a bit more broth before blending.

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. The soup may thicken in the fridge—add a splash of broth or cream when reheating to loosen it.

How to Serve

The image shows a large black oval slow cooker filled with a creamy, pale yellow soup topped with small green chopped herbs scattered evenly on the surface. To the left, there is a white mug containing two silver spoons, and above that, a white rectangular dish holds two yellow pears next to silver salt and pepper shakers. The background is a white marbled texture with a black and white checkered cloth holding a black ladle and some small sprigs of herbs. On the right side, a white bowl with brown speckled edges contains several golden brown rolls with a slightly shiny crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this potato leek soup?

Yes, you can freeze the soup for up to 2 months. Cool it completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently.

Do I have to peel the potatoes?

No, peeling is optional. Leaving the skins on adds texture and nutrients, but peeling results in a creamier soup. Choose based on your preference.

Slow Cooker Potato Leek Soup Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This Slow Cooker Potato Leek Soup is a comforting and creamy classic that combines the delicate flavor of leeks with tender Yukon gold potatoes. Slow-cooked to perfection and finished with rich heavy cream, this soup is easy to prepare and perfect for a cozy meal.

Author: Stella
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

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 (not ground)
1 1/2 tsp. salt
1/2 tsp. black pepper

Liquids

7 cups chicken broth

Garnish

Fresh chives, chopped

Instructions

Sauté the leeks and garlic: Slice the leeks, discarding the thick dark green ends. In a large skillet, melt the butter over medium-high heat. Add the sliced leeks and minced garlic, cooking until the leeks are softened and fragrant, about 5-7 minutes.
Prepare the slow cooker: Transfer the sautéed leeks and garlic to the slow cooker. Add the peeled (optional) Yukon gold potatoes, bay leaves, thyme (fresh or dried), salt, and black pepper.
Add broth and cook: Pour in the chicken broth, ensuring all ingredients are submerged. Cover with the slow cooker lid and cook on high for 5 hours or on low for 8 hours, until the potatoes are very tender.
Blend the soup: Remove the fresh thyme sprigs and bay leaves. Using an immersion blender, carefully blend the soup until smooth but still slightly textured. If using a traditional blender or food processor, blend in small batches to avoid overflow.
Finish with cream and garnish: Stir in the heavy cream and blend gently once more to combine. Serve the soup hot, garnished with fresh chopped chives and crusty bread on the side.

Notes

You can peel the potatoes for a smoother texture, but leaving the skins on adds nutrients and a rustic feel.
If you prefer a thinner soup, add additional chicken broth or water to reach desired consistency.
Vegetarian option: substitute vegetable broth for chicken broth and use vegan butter or olive oil.
Do not over-blend the soup to maintain a pleasant texture.
This soup freezes well; reheat gently on the stove with a splash of cream or broth as needed.

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