Print

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.

Ingredients

Leeks, cleaned and sliced – 3 large
Potatoes, peeled and diced – 4 cups (about 4 medium)
Garlic, minced – 3 cloves
Vegetable broth – 6 cups
Bay leaves – 2
Thyme (fresh or dried) – 1 tsp
Salt and pepper – to taste
Heavy cream, milk, or plant-based milk (optional) – 1 cup
Olive oil or butter – 2 tbsp

Instructions

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

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