Slow Cooker Potato Leek Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Slow Cooker Potato Leek Soup simmers Yukon gold potatoes and tender leeks in aromatic broth for velvety creaminess perfect for chilly evenings. Ready in 8 hours hands-off, it serves 6 with buttery smoothness and herb brightness.

Why This Recipe Works

Leeks sauté first to remove grit and caramelize sweetness. Yukon golds blend creamy without gums. Slow cooking extracts maximum flavor. Immersion blender creates silky texture. Heavy cream finishes luxuriously at end.

Ingredients & Prep

Soup Base:

• 3 lbs Yukon gold potatoes, peeled & cubed
• 2 large leeks, sliced (white parts only)
• 3 tbsp butter
• 3 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 1 tsp dried thyme

Finish:

• 1½ cups heavy cream
• Salt + pepper
• Chives for garnish

Step-by-Step Instructions

1. Sauté sliced leeks in butter 8 minutes softened; add garlic 1 minute.
2. Add leeks, potatoes, broth, bay leaves, thyme to slow cooker.
3. Cook low 7-8 hours or high 4 hours until potatoes fork-tender.
4. Remove bay leaves; blend smooth with immersion blender.
5. Stir in heavy cream; season. Garnish with chives.

Flavor Variations

Storage Tips

Refrigerate 5 days; freeze 3 months. Thins when frozen; blend after thaw.

FAQs

Gritty leeks?
Rinse sliced leeks in water; drain well.

Gluey texture?
Blend briefly; don’t over-process.

Too thin?
Extra potato or cornstarch slurry.

Conclusion

Slow Cooker Potato Leek Soup cozy-hugs winter velvety perfection.

Slow Cooker Potato Leek Soup Recipe

Print Recipe

Slow Cooker Potato Leek Soup simmers Yukon gold potatoes and tender leeks in herb-infused broth for velvety texture. Finished with heavy cream, this hands-off comfort classic serves with crusty bread for cozy dinners.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 5 hrs
• Total Time: 5 hrs 15 mins
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 lbs Yukon gold potatoes peeled and cubed
• 2 large leeks sliced (white/light green)
• 3 tbsp salted butter
• 2 garlic cloves minced
• 7 cups chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups heavy cream
• Chives chopped for garnish

Instructions

• 1. Slice leeks thinly and rinse thoroughly to remove grit. Sauté leeks with butter and garlic in skillet until softened, 5-7 minutes.[web:234]
• 2. Add leeks, potatoes, broth, bay leaves, thyme, salt, and pepper to slow cooker.
• 3. Cook on LOW 8 hours or HIGH 5 hours until potatoes fork-tender.[web:234]
• 4. Remove bay leaves and thyme sprigs. Blend soup smooth using immersion blender.
• 5. Stir in heavy cream. Blend briefly. Garnish with chives.

Notes

• Sauté leeks first for deeper flavor.[web:234]
• Don’t overblend after adding cream to maintain texture.
• Freezes perfectly up to 3 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 5g
• Sodium: 980mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 65mg

Keywords: slow cooker potato leek soup, crockpot potato soup, creamy leek soup