Why You’ll Love This Recipe

This soup requires minimal prep and hands-off cooking, allowing the slow cooker to do all the work. It’s naturally vegetarian (and easily vegan), packed with simple ingredients, and delivers a warm, soothing flavor that feels homemade without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Leeks, cleaned and sliced
Potatoes, peeled and diced
Garlic, minced
Vegetable broth
Bay leaves
Thyme (fresh or dried)
Salt and pepper
Heavy cream, milk, or plant-based milk (optional for creaminess)
Olive oil or butter

Directions

Place sliced leeks, diced potatoes, minced garlic, vegetable broth, bay leaves, and thyme into the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
Remove bay leaves. Use an immersion blender to puree the soup until smooth, or leave some chunks if preferred.
Stir in cream or milk if using, and season with salt and pepper to taste.
Heat for an additional 10-15 minutes if cream is added.
Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Servings and Timing

This recipe serves about 6 people. Preparation time is 10-15 minutes, with slow cooker time of 3-8 hours depending on your setting.

Variations

Add chopped leeks or onions sautéed beforehand for deeper flavor.
Use sweet potatoes or cauliflower for a twist on traditional flavors.
Incorporate fresh herbs like chives, parsley, or dill for garnish.
Blend in a bit of grated cheese for richness.
Make it vegan by using plant-based milk and olive oil instead of butter.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

How do I clean leeks properly?

Slice the leeks and soak them in a bowl of cold water, swishing to remove any dirt. Drain and rinse before using.

Can I make this soup dairy-free?

Yes, omit cream or use plant-based milk alternatives.

Can I cook this soup on the stovetop instead?

Yes, simmer ingredients in a pot until tender, then blend and finish with cream.

How thick is the soup?

You can adjust thickness by adding more broth or cream, or by mashing some potatoes.

What type of potatoes work best?

Russet or Yukon gold potatoes are ideal for creamy texture.

Can I add other vegetables?

Yes, carrots, celery, or cauliflower can be added for extra flavor and nutrition.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.

How long does the soup last?

It stays fresh refrigerated for up to 4 days.

Can I freeze leftover soup?

Yes, freeze in airtight containers for up to 2 months.

What toppings go well with potato leek soup?

Croutons, fresh herbs, a drizzle of olive oil, or shredded cheese are great toppings.

Conclusion

Slow Cooker Potato Leek Soup is a simple, delicious, and comforting dish perfect for cozy meals. With easy preparation and rich flavors developed by slow cooking, this soup is a nourishing favorite that’s sure to satisfy any appetite.

Slow Cooker Potato Leek Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Potato Leek Soup is a creamy, comforting, and easy-to-make soup featuring tender potatoes and mild, flavorful leeks. Perfect for chilly days, this recipe uses the slow cooker to meld flavors for a smooth, hearty meal.

Author: Laura
Prep Time: 10-15 minutes
Cook Time: 3-8 hours
Total Time: 3-8 hours 15 minutes
Yield: 6 servings
Category: Soup
Method: Slow cooker
Cuisine: International
Diet: Vegetarian

Instructions

Place sliced leeks, diced potatoes, minced garlic, vegetable broth, bay leaves, and thyme into the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
Remove bay leaves. Use an immersion blender to puree the soup until smooth or leave some chunks if preferred.
Stir in cream or milk if using, and season with salt and pepper to taste.
Heat for an additional 10-15 minutes if cream is added.
Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

Sauté chopped leeks or onions beforehand for deeper flavor.
Use sweet potatoes or cauliflower for a flavor twist.
Garnish with fresh herbs like chives, parsley, or dill.
Blend in grated cheese for richness.
Make vegan by using plant-based milk and olive oil instead of butter.
Store leftovers in airtight container in fridge up to 4 days; freeze for up to 2 months.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 450mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg