Description
This Slow Cooker Potato Leek Soup is creamy, cozy, and effortless—perfect for busy weeknights. Yukon gold potatoes, buttery sautéed leeks, garlic, broth, and cream come together in the slow cooker for a comforting bowl of classic homemade soup.
Ingredients
2 large leeks, sliced (white and light green parts only)
3 Tbsp salted butter
2 cloves garlic, minced
3 lbs Yukon gold potatoes, diced
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried leaf thyme)
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups heavy cream
Fresh chives, chopped (for garnish)
Instructions
Slice the leeks, removing the tough dark-green ends.
In a skillet, melt butter and sauté leeks with garlic over medium-high heat until softened.
Transfer leeks to the slow cooker. Add potatoes, bay leaves, thyme, salt, and pepper.
Pour in chicken broth, cover, and cook on High for 5 hours or Low for 8 hours.
Remove bay leaves and thyme sprigs.
Blend the soup with an immersion blender, or blend in batches in a blender—do not over-blend.
Stir in heavy cream and blend lightly if needed.
Serve hot and garnish with fresh chives.
Notes
For a vegetarian version, replace chicken broth with vegetable broth.
Add more broth if the soup becomes too thick after blending.
For a chunkier texture, blend only half of the mixture.
Freezing tip: Freeze before adding cream. Add cream after reheating.
- Prep Time: 15 minutes
- Cook Time: 5 hours (High) or 8 hours (Low)
- Category: Soup, Slow Cooker
- Method: Slow Cooker / Crockpot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~310
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg