This Crock Pot Potato Leek Soup is a creamy and savory recipe, which includes Yukon gold potatoes and fresh leeks. It’s the ultimate comfort food recipe, ready in about 8 hours and 10 minutes.
Crock Pot Potato Leek Soup Ingredients
- 2 large leeks, sliced
- 3 Tbsp salted butter
- 2 cloves garlic, minced
- 3 lbs Yukon gold potatoes
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme, or 1 tsp dried leaf thyme (not ground)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups heavy cream
- Fresh chives, chopped (garnish)
How To Make Crock Pot Potato Leek Soup
- Sauté the leeks and garlic: Slice the leeks (discarding tough green ends). In a skillet, cook them with butter and garlic over medium-high heat until softened.
- Add ingredients to the slow cooker: Transfer the cooked leeks to a crock pot. Add peeled potatoes, bay leaves, thyme, salt, pepper, and chicken broth.
- Slow cook the soup: Cover and cook on high for 5 hours or low for 8 hours.
- Blend the soup: Remove bay leaves and thyme sprigs (if using fresh). Blend the soup carefully with an immersion blender, food processor, or blender in small batches. Do not over-blend.
- Add cream and finish: Stir in the heavy cream and blend lightly. Serve hot, topped with chopped chives and crusty bread on the side.
Recipe Tips
- Can I use vegetable broth instead? Yes, substitute chicken broth with vegetable broth for a vegetarian version.
- Do I need to peel the potatoes? Peeling is optional, but recommended for a smoother texture.
- How do I clean leeks properly? Slice them first and rinse under water to remove dirt hidden between layers.
- What if I don’t have an immersion blender? Use a food processor or blender, but work in small batches and be careful with hot liquids.
- Can I freeze this soup? Yes, just cool it completely before freezing and leave out the cream until reheating.
What To Serve With Potato Leek Soup
This cozy soup goes great with classic, hearty sides:
- Warm crusty bread or dinner rolls
- A light arugula or spinach salad
- Grilled cheese sandwiches
- Roasted root vegetables
- Buttery crackers or a cheese board
How To Store Potato Leek Soup
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let soup cool completely, then freeze without the cream for up to 3 months. Add cream after reheating.
Potato Leek Soup Nutrition Facts
- Calories: 348 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 72mg
- Sodium: 1221mg
- Potassium: 963mg
- Fiber: 4g
- Sugar: 2g
- Calcium: 80mg
- Iron: 2mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. Whole milk or half-and-half are better than skim.
Why does my soup taste bland?
Make sure to season well and don’t skip the garlic and herbs—they add depth of flavor.
Can I use other potatoes?
Yes, but Yukon golds provide a naturally creamy texture and buttery flavor.
Is this gluten-free?
Yes, as long as all your ingredients (like broth) are certified gluten-free.
How to make it dairy-free?
Use dairy-free butter and substitute heavy cream with coconut milk or a plant-based alternative.
Try More Recipes:
Crock Pot Potato Leek Soup
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes8
hours348
kcalA creamy and comforting slow cooker soup made with Yukon gold potatoes, leeks, and fresh herbs.
Ingredients
2 large leeks, sliced
3 Tbsp salted butter
2 cloves garlic, minced
3 lbs Yukon gold potatoes
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 (garnish)
Directions
- Sauté leeks with butter and garlic until soft.
- Add leeks, potatoes, broth, bay leaves, thyme, salt, and pepper to crock pot.
- Cook on low for 8 hours or high for 5 hours.
- Remove herbs, blend soup in batches.
- Stir in cream, garnish with chives, and serve hot.