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Slow Cooker Potato Leek Soup

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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.

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

  1. Clean and slice leeks thoroughly to remove any grit. Peel and dice the potatoes.
  2. Optional: In a skillet, heat olive oil or butter and sauté leeks, onion, and garlic for 5 minutes to enhance flavor.
  3. Transfer sautéed mixture to a slow cooker. Add potatoes, vegetable broth, bay leaf, thyme, salt, and pepper.
  4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are soft and tender.
  5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it chunky for texture.
  6. Stir in milk or cream to reach desired creaminess. Adjust seasoning as needed.
  7. 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

Find it online: https://thefamilycooking.com/slow-cooker-potato-leek-soup-2/