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A bowl of potato and leek soup garnished with chopped green herbs on a striped cloth.

Easy Crock Pot Potato And Leek Soup

Author: Jessica Haggard
Dinner just got effortless with this slow cooker potato and leek soup! Made with tender potatoes, savory leeks, and a touch of cream, this hearty soup is perfect for chilly days or cozy nights in. Prep for just 10 minutes and your slow cooker does the rest, making it a stress-free option for busy weeknights, cozy weekends, or meal prep!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 354 kcal

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.
Serve: This soup with a slice or two of crusty bread makes a cozy, comforting meal!
Store: 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. 

Nutrition

Calories: 354kcalCarbohydrates: 38gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 1336mgPotassium: 837mgFiber: 5gSugar: 6gVitamin A: 1827IUVitamin C: 39mgCalcium: 96mgIron: 3mg
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