The Easiest Slow Cooker Potato Leek Soup

This Slow Cooker Potato Leek Soup is the definition of comfort food made simple. Furthermore, the recipe relies on the magic of a crock pot to slowly cook the humble ingredients—potatoes, leeks, and broth—until they are fork-tender and deeply flavored. Once blended with rich heavy cream, this soup transforms into a velvety, decadent dish perfect for a chilly evening. Finally, a sprinkle of fresh chives adds a necessary bright, herbaceous finish.

Ingredients & What You'll Need

For the Soup Base:

• 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

For Finishing & Garnish:

• 1 1/2 cups heavy cream
• Fresh chives, chopped (for garnish)

How to Make Slow Cooker Potato Leek Soup

Follow these simple steps to layer the flavor and create your creamy soup.

Preparing the Aromatics

1. Clean the Leeks: Slice the leeks, being sure to discard the thick, dark green pieces that are at the ends. It is essential to rinse the sliced leeks thoroughly under cold water to remove any hidden dirt or grit, as they tend to trap soil between their layers.
2. Sauté: Add the prepared leeks, butter, and minced garlic to a large skillet. Cook this mixture over medium-high heat until the leeks are soft and translucent, which usually takes about 5 to 7 minutes. Consequently, this brief sauté step builds a crucial flavor foundation for the soup.

Slow Cooking

1. Load Crock Pot: Transfer the softened leek and garlic mixture to the crock pot. Next, add the potatoes (peeled if you prefer, otherwise, leave the skin on for extra fiber and texture).
2. Add Seasonings: Add the bay leaves, fresh or dried thyme, salt, and pepper to the crock pot. Afterward, pour the 7 cups of chicken broth over all the ingredients.
3. Cook: Close the lid securely. Cook the soup on the HIGH setting for 5 hours, or cook it on the LOW setting for 8 hours. The potatoes should be completely fork-tender when done.

Finishing the Soup

1. Remove Aromatics: Once the potatoes have softened sufficiently, remove and discard the thyme sprigs (if using fresh) and the bay leaves.
2. Blend: Use an immersion blender to blend the soup directly in the crock pot until you reach your desired consistency. However, if you are using a standard food processor or blender, you must carefully blend the soup in small batches to prevent the hot liquid from splashing. DO NOT over-blend, as this can make the potato soup gluey.
3. Add Cream: Stir in the 1 1/2 cups of heavy cream. Blend the soup again briefly, just enough to fully incorporate the cream and achieve the final silky texture.
4. Serve: Ladle the soup hot into bowls. Top each serving generously with chopped fresh chives for garnish. This soup is delicious when served alongside warm, crusty bread.

Tips and Notes

• Serving Suggestion: For a heartier meal, serve this soup topped with crumbled bacon, crispy croutons, or a swirl of sour cream or Greek yogurt.
• Blending for Texture: If you prefer a chunkier soup, simply remove half of the soup into a bowl, blend the remaining half until smooth, and then stir the reserved chunky portion back into the pot.
• Cleaning Leeks: Leeks must be thoroughly cleaned. Slice the leeks first, then submerge them in a bowl of cold water and swish them around to dislodge any dirt trapped between the layers before draining them.
• Freezing: This soup freezes well! Therefore, you can easily make a double batch. Freeze the soup before adding the heavy cream, as dairy tends to separate when thawed. Stir in the cream after reheating.