Why You’ll Love This Recipe
This soup is as easy as it is delicious. Just toss the ingredients into your slow cooker and let the gentle heat do all the work. It’s creamy without needing heavy cream, and the flavors deepen beautifully as it cooks. Naturally vegetarian and easy to adapt to vegan or gluten-free diets, it’s a nourishing option the whole family will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Leeks (white and light green parts, cleaned and sliced)
- Potatoes (Yukon Gold or Russet, peeled and diced)
- Garlic
- Onion (optional, for added depth)
- Vegetable broth
- Bay leaf
- Thyme (fresh or dried)
- Salt
- Black pepper
- Olive oil or butter
- Milk, cream, or dairy-free alternative (for creaminess)
- Chives or parsley (optional, for garnish)
Directions
- Clean and slice the leeks, ensuring all grit is removed.
- In a skillet, optionally sauté the leeks, onion, and garlic in olive oil or butter for 5 minutes for extra flavor.
- Transfer to a slow cooker along with potatoes, broth, bay leaf, thyme, salt, and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are very tender.
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if preferred.
- Stir in milk or cream to reach your desired consistency. Adjust seasoning as needed.
- Serve hot, topped with chopped chives, parsley, or a drizzle of olive oil.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6–8 hours on low (or 3–4 hours on high)
Total time: 6–8 hours
Variations
- Make it vegan: Use olive oil and dairy-free milk like oat or almond.
- Add protein: Stir in white beans, lentils, or top with crispy chickpeas.
- Add greens: Stir in chopped kale or spinach at the end of cooking.
- Use different herbs: Tarragon, rosemary, or sage can offer unique flavor twists.
- Make it chunky: Blend only half the soup for a mix of textures.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to thin if needed.
This soup also freezes well for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
How do I clean leeks properly?
Slice them lengthwise, then rinse thoroughly under running water to remove dirt trapped between the layers.
What type of potatoes work best?
Yukon Gold for creaminess and flavor, or Russet for a fluffier, lighter texture.
Do I have to sauté the leeks first?
No, but it enhances the flavor. You can skip this step for a true dump-and-go slow cooker recipe.
Can I make this soup dairy-free?
Yes, substitute the cream or milk with a dairy-free alternative like coconut milk or oat milk.
What if I don’t have an immersion blender?
Let the soup cool slightly and blend in batches in a standard blender, being careful not to overfill.
Can I use chicken broth instead?
Yes, chicken broth works well if you’re not keeping the dish vegetarian.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free—just ensure your broth is certified gluten-free.
Can I add cheese?
Yes, a sprinkle of shredded cheddar or Parmesan stirred in at the end adds a delicious savory boost.
Can I prepare this ahead of time?
Absolutely. It’s great for meal prep and tastes even better the next day.
What should I serve with this soup?
Crusty bread, a simple green salad, or grilled cheese make excellent companions.
Conclusion
Slow Cooker Potato Leek Soup is a simple, hearty, and satisfying dish that brings comfort with every spoonful. Perfect for busy days or when you want a hands-off meal, this creamy classic is nourishing, easy to make, and full of flavor. Whether you enjoy it blended smooth or with a bit of texture, it’s a versatile soup that deserves a spot in your regular rotation.
PrintSlow Cooker Potato Leek Soup
Slow Cooker Potato Leek Soup is a creamy, comforting soup made with tender potatoes, leeks, and herbs, slowly simmered for rich flavor. It’s an easy, hands-off meal perfect for cozy lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6–8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large leeks (white and light green parts, cleaned and sliced)
- 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 small onion, chopped (optional)
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- 1 cup milk, cream, or dairy-free alternative
- Chopped chives or parsley (for garnish, optional)
Instructions
- Clean and slice leeks thoroughly to remove any grit. Peel and dice the potatoes.
- Optional: In a skillet, heat olive oil or butter and sauté leeks, onion, and garlic for 5 minutes to enhance flavor.
- Transfer sautéed mixture to a slow cooker. Add potatoes, vegetable broth, bay leaf, thyme, salt, and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are soft and tender.
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it chunky for texture.
- Stir in milk or cream to reach desired creaminess. Adjust seasoning as needed.
- Serve hot, garnished with chopped chives, parsley, or a drizzle of olive oil if desired.
Notes
- Use Yukon Gold for a creamier texture, or Russets for a lighter finish.
- To freeze, cool completely before storing in freezer-safe containers.
- Soup will thicken as it cools—thin with extra broth when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
