Slow Cooker Leek and Potato Soup

Not much compares to a bowl of warm soup on a cool fall or winter evening, especially knowing that soup is full of nutritious ingredients as is this comforting Slow Cooker Leek and Potato Soup. Full of tender gold potatoes, this soup resembles a milder version of my Instant Pot celery soup and creamy asparagus soup. When cooked, leeks develop a rich and savory taste with a hint of sweetness and their soft and buttery texture adds a depth of flavor and aroma to soups.

What I really love about this soup is that it's pureed into creamy perfection without the need for cheese- and just a bit of cream. The potatoes add the creaminess- they are all you really need to make this potato and leek soup recipe perfectly rich, silky and satisfying.

Slow Cooker Leek and Potato Soup pairs great with breads like garlic bread, Italian bread, toasted white bread and herb bread. Cheese bread and sundried tomato bread are a few other breads that are fantastic to dip into warm potato leek soup. And if you love potato soup, make sure to check out my loaded crockpot baked potato soup too!

Why This Recipe Works

Making potato and leek soup in a slow cooker works wonderfully because:

• It's a set it and forget it healthy meal.
• There's easy prep- just a little bit of slicing and dicing!
• The combination of flavors from the leeks and seasonings make a delicious meal.
• It's hearty enough to make a great dinner or lunch on it's own with some crusty bread, but is also a filling appetizer or side dish to pair with lighter meals.
• It's great for picky eaters as the veggies are completely hidden!
• You can easily add proteins like crispy bacon bits, prosciutto, diced ham or rotisserie chicken to make it even more filling.

Ingredients

• Gold potatoes: I love using buttery Yukon gold potatoes in this recipe. When cooked they are very creamy and blend with great texture. Creamer (or baby) potatoes also work well. Avoid using russet potatoes.
• Leeks: this flavorful vegetable looks like a big scallion. It's part of the onion family but has a milder sweeter taste than an onion.
• Garlic cloves: or use roasted garlic for extra flavor.
• Chicken broth: or use vegetable broth to make it vegetarian.
• Seasonings: dried thyme, garlic powder, salt and black pepper.
• Heavy cream: this is added at the end to make the soup creamy. Substitute with evaporated milk or whole milk.
• Unsalted butter: optional, to give the soup a silky texture and buttery taste.

Step By Step Instructions

This recipe works in a 6 or 8 quart slow cooker but can be reduced to fit smaller crockpots.

STEP 1: Add cubed gold potatoes, sliced leeks, minced garlic cloves, dried thyme, garlic powder, salt and black pepper to the slow cooker. Pour in chicken or vegetable broth (or bouillon and water).

STEP 2: Cover and set to HIGH for 4 hours or LOW for 8 hours.

STEP 3: When done, add the heavy cream and butter. Use an immersion blender to puree to your desired consistency. Taste and season with additional salt and pepper if desired.

Serve warm topped with croutons, crackers, red pepper flakes and other herbs as desired.

Variations

• Add cooked bacon crumbles, diced ham or prosciutto or shredded rotisserie chicken.
• Make it creamier by adding a bit more heavy cream.
• Make it cheesy. Add about a cup of grated parmesan cheese or shredded cheddar cheese to the warm soup after pureeing.