Slow Cooker Potato And Leek Soup Recipe
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Dinner just got effortless with this slow cooker potato and leek soup. Toss everything in your slow cooker, go about your day, and come back to a spud-tacular dinner ready to enjoy. If you love potato and leek soup, this slow cooker adaptation keeps the comfort and flavor intact while making it even more hands-off. Perfect for a cozy fall or winter day!
Busy season means it’s slow cooker season in my household. I just love the feeling that I’m able to accomplish so much in my day and still serve my family a warm, delicious meal come dinner time.
I often make slow cooker broccoli cheddar soup or slow cooker mashed potatoes because they pair well with just about any quick dish I can come up with, whether it’s simple chicken cutlets or a grilled cheese sandwich. This creamy slow cooker potato and leek soup is no exception.
Why You’ll Love This Recipe
- Slow cooker ease: Your slow cooker does all the hard work for you – set it, forget it, and come back to a delicious, ready-to-eat meal.
- Amazing flavors: Enjoy this creamy, velvety soup with tender potatoes, fragrant leeks, buttered garlic, and fresh thyme in every bite.
- Cozy comfort food: Rich, creamy, and full of hearty flavors, it’s the ultimate cozy soup for any day.
- Minimal cleanup: Since it all cooks in the slow cooker, you’ll have fewer dishes to worry about, making it even more ideal for busy days.
- Adaptable: Make this soup as simple or as loaded as you like! Customize your bowl with mix-ins and toppings depending on your mood or occasion.
- Perfect for meal prep: This soup reheats beautifully, so make a big batch and enjoy it for easy meals throughout the week!
How to Make Slow Cooker Potato And Leek Soup
Get ready to soup-ercharge your dinner game with this slow cooker potato and leek soup! It’s mostly a hands-off recipe with minimal prep time, but you get a restaurant-worthy meal that looks and tastes like you spent hours in the kitchen!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: For extra richness. Use unsalted butter to control the saltiness of the soup, or use salted butter and adjust the seasoning later.
- Leeks: Gives this soup its signature taste.
- Garlic cloves
- Fresh thyme leaves
- Salt and ground black pepper
- Potatoes: Any type of potato will work, but I use Yukon gold for this recipe because they give a fluffy, cloud-like consistency. Russet potatoes are also a good choice because they break down easily.
- Chicken broth: For that savory goodness that helps balance the soup’s creaminess. Use low-sodium chicken broth so you can control the saltiness of the soup.
- Heavy cream: Gives the soup its signature creaminess and velvety smooth texture.
- Chives
Step-By-Step Instructions
This flavorful, crave-worthy soup comes together with just 10 minutes of prep time. Simply add the ingredients to your slow cooker, cook, puree for a smoother consistency, garnish, and serve! It’s super easy and stress-free – just follow the instructions below and you can’t go wrong.
Step 1: Prep the leeks
Prepare the leeks properly to make sure that they’re free of dirt and grit. To cut leeks the proper way, slice off the root, in half widthwise next, then in half vertically. Continue to slice them into your desired cut (rings or half-rings).
Add them to a bowl of cold water then use your hands to swirl them around to help loosen the dirt and debris from the leaves. The dirt should fall to the bottom of the bowl while the leeks float to the surface of the water. Place the washed leeks on a clean kitchen towel and pat dry with paper towels before using.
When done, add the leeks, garlic, and thyme to the crockpot. Season with salt and pepper.
Step 2: Add the ingredients
Cut the butter into six portions and drop it evenly over the first layer. Add the potatoes. Pour in the broth.
Step 3: Slow cook
Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are fork tender.
Step 4: Puree
Use an immersion blender to puree the soup directly in the slow cooker until completely smooth. Alternatively, transfer the soup in batches to an upright blender. Be very careful – do not fill more than ½ full at most and leave a gap in the hole so the heat can release and pressure doesn’t build up.
Step 5: Garnish and serve
Stir in the heavy cream until fully incorporated. Ladle the soup into bowls and garnish with chives before serving.
Substitutions
This slow cooker potato and leek soup only requires a handful of pantry staples that you probably already have at home. If you want to use alternative ingredients, here are my substitution recommendations:
- Butter: Swap with olive oil, avocado oil, or ghee for a slightly lighter or dairy-free alternative.
- Leeks: Replace with green onions (scallions), yellow onions, sweet onions, or shallots if leeks are unavailable.
- Garlic cloves: Use garlic powder (½ teaspoon per clove) or roasted garlic for a lighter, sweeter flavor.
- Fresh thyme leaves: Substitute with dried thyme (1 teaspoon = 1 tablespoon fresh), rosemary, or sage.
- Use dried thyme (1 teaspoon = 1 tablespoon fresh), or substitute with rosemary or sage for a different flavor profile.
- Potatoes: Use red potatoes. I like to leave the skin on for a nice pop of color. Sweet potatoes are also a nice alternative.
- Chicken broth: Substitute chicken stock or beef broth for a richer flavor. Use vegetable broth if you’re looking for a vegetarian option.
- Heavy cream: Want a lighter soup? Use whole milk instead of heavy cream. You can also do one part heavy cream and one part milk.
- Chives: Top your soup with sliced green onions, parsley, or dill for a different pop of color and flavor.
- Garnish your soup with sliced green onion or scallions if you don’t have chives.
Expert Tips
- Slice the potatoes uniformly: Dice the potatoes into evenly-sized chunks to make sure that they cook at the same rate, avoiding any undercooked or overcooked pieces.
- Make it dairy-free: If you want to make this soup dairy-free, substitute heavy cream with coconut cream or unsweetened cashew milk. To keep the soup thick, blend in a little dairy-free cream cheese.
- Texture it up: Top your soup with a crunchy element like croutons, crispy bits of oven bacon, or even toasted breadcrumbs for an exciting contrast.
- Make it heartier: Add your favorite mix-ins – proteins like crumbled sausage or diced ham and veggies like diced carrots, roasted red peppers, or a handful of spinach are all delicious!
- Meal-prep: This soup is freezer-friendly, so consider doubling the recipe and storing portions for busy days when you need a quick, hearty meal.
- Serve in a bread bowl: For added fun, serve slow cooker potato and leek soup in a bread bowl. Simply hollow out the center of a round loaf of French bread, leaving sturdy walls to hold the soup. Make homemade croutons from the removed pieces or serve them for dipping in the soup!
How to Store This Recipe
Cool soup completely and transfer into an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring frequently. For meal prep, freeze the soup without the cream for up to 2 weeks. Thaw, reheat, then add the cream before serving.
What to Serve with Slow Cooker Potato And Leek Soup
Whether you’re serving it as a light lunch, a satisfying dinner, or meal prepping for the week, it makes a heartwarming meal that’s perfect for sharing. It’s a hit at parties and potlucks, too! Top it with crispy bacon, shredded cheese, or a drizzle of cream for extra flair, and you’ve got yourself a souperstar dish that everyone will love!
This soup plus a slice or two of crusty bread makes a cozy, comforting meal! Serve this hearty soup in smaller portions as a starter or side to mains like air fryer pork chops, parmesan crusted chicken, and honey mustard salmon. Pair it with bacon-wrapped filet mignon or roasted turkey for special occasions.
More Easy Side Dishes To Try
- Garlic mashed potatoes
- Potato fritters
- Crispy roasted parmesan potatoes
- Cranberry chicken salad
- Broccoli casserole with Ritz crackers
If you make this slow cooker potato and leek soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Crock Pot Potato And Leek Soup
Ingredients
- 4 large leeks sliced, about 4 cups
- 2 cloves garlic minced
- ½ tablespoon thyme leaves fresh
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons butter
- 2 pounds Yukon gold potatoes chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chives finely chopped for garnish
Instructions
- Add the leeks, garlic, and thyme to the crockpot. Season with salt and pepper.
- Cut the butter into six portions and drop it evenly over the first layer. Add the potatoes. Pour in the broth.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are fork tender.
- Use an immersion blender to puree the soup directly in the slow cooker until completely smooth. Alternatively, transfer the soup in batches to an upright blender (see notes for safety tips).
- Stir in the heavy cream until fully incorporated. Ladle the soup into bowls and garnish with chives before serving.
Notes
- Dice the potatoes into evenly-sized chunks to make sure that they cook at the same rate, avoiding any undercooked or overcooked pieces.
- If you want to make this soup dairy-free, substitute heavy cream with coconut cream or unsweetened cashew milk. To keep the soup thick, blend in a little dairy-free cream cheese.
- Top your soup with a crunchy element like croutons, crispy bacon bits, or even toasted breadcrumbs for an exciting contrast.
- Add your favorite mix-ins – proteins like crumbled sausage or diced ham and veggies like diced carrots, roasted red peppers, or a handful of spinach are all delicious!
- This soup is freezer-friendly, so consider doubling the recipe and storing portions for busy days when you need a quick, hearty meal.
- For added fun, serve slow cooker potato and leek soup in a bread bowl. Hollow out the center of a round loaf of French bread, leaving sturdy walls to hold the soup. Save the removed pieces for dipping or for making homemade croutons.
