Slow Cooker Potato Leek Soup Recipe
A comforting and creamy Slow Cooker Potato Leek Soup made with tender leeks sautéed in butter, Yukon gold potatoes, aromatic herbs, and chicken broth, finished with rich heavy cream and garnished with fresh chives. Perfect for a cozy meal, this soup is easy to prepare and slowly simmered to bring out deep flavors.
- Prep Time: 15 minutes
- Cook Time: 5 hours (high) or 8 hours (low)
- Total Time: 5 hours 15 minutes (high) or 8 hours 15 minutes (low)
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables
- 2 large leeks, sliced (white and light green parts only)
- 3 lbs. Yukon gold potatoes, peeled or unpeeled as preferred
- 2 cloves garlic, minced
- Fresh chives, chopped (for garnish)
Dairy & Fats
- 3 Tbsp. salted butter
- 1 1/2 cups heavy cream
Herbs & Seasonings
- 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
Liquids
- 7 cups chicken broth
Instructions
- Prepare the leeks: Slice the leeks, discarding the thick green ends. Rinse the sliced leeks thoroughly to remove any sand or dirt trapped inside.
- Sauté the leeks and garlic: In a large skillet, melt the butter over medium-high heat. Add the sliced leeks and minced garlic, cooking until the leeks are softened and lightly browned, about 5-7 minutes.
- Combine ingredients in the slow cooker: Transfer the sautéed leeks and garlic to the slow cooker. Add the peeled (or unpeeled) potatoes, bay leaves, thyme, salt, and black pepper.
- Add chicken broth and cook: Pour in the chicken broth and cover with the lid. Cook on high for 5 hours or on low for 8 hours, until the potatoes are tender and fully cooked.
- Remove herbs and blend: Remove the fresh thyme sprigs and bay leaves. Using an immersion blender, blend the soup until smooth but not over-pureed. If using a standard blender or food processor, blend in batches and be careful with the hot liquid.
- Finish with cream and serve: Stir in the heavy cream and blend lightly again to incorporate. Serve hot, garnished with chopped fresh chives, ideally with crusty bread on the side.
Notes
- Rinsing leeks thoroughly is important to remove any sand or grit.
- Peeling the potatoes is optional; leaving the skin on adds texture and nutrients.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit butter or use plant-based alternatives.
- This soup can be reheated on the stove or microwave; add a splash of broth or cream if it becomes too thick.
- To make it dairy-free, substitute heavy cream with coconut cream or cashew cream.
Find it online: https://recipeplenty.com/slow-cooker-potato-leek-soup-recipe/
