An easy recipe for slow cooker of potato and leek soup that comes out perfectly creamy and delicious. Load the slow cooker with all the ingredients in the morning, set the timer, and head home to enjoy a bowl of hot potato soup for an easy meal. It’s a hot and comforting meal that the whole family will enjoy!
This recipe was originally published in January 2020. Updated for photos and content.
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You might be thinking… Why use the slow cooker to make potato soup when you can cook it on the stove in a short period of time? My answer includes time and flavor!
The slow cooking of potatoes allows the flavor to develop slowly, making it a delicious tasting soup!
But the real advantage is time! Using a slow cooker means that the cooking process is virtually completely hands-free. Start during the day and let it cook while you’re away from home or busy doing other things.
Fancy more delicious potato soups? I think you’re going to love this creamy vegan potato soup and this spicy potato and corn soup.
Jump to:Why You’ll Love This Recipe What you need to make this recipe How to Make Potato and
- Leek Soup in the Slow Cooker
- What to Serve with
- Soup Expert tips and FAQs Most delicious soups
- explore
- 📖 Recipe
- Why you’ll love
- this recipe
- slow-cooking
Potato
to
This
potato leek soup It’s the perfect comfort food for lunch or dinner when cooler weather arrives.
A hearty soup recipe that doubles as a main course, side dish or start of a meal.
This potato leek soup recipe offers great flavor with just a handful of simple ingredients.
Making slow cooker soup is an easy way to prepare delicious meals that any level home cook can handle.
This creamy soup is dairy-free, gluten-free, vegetarian and vegan.
What you need to make this recipe
The
ingredient highlights
potatoes:
For best results, choose an all-purpose potato like Yukon Gold, Idaho, or Russet potatoes, Other potatoes will work, but I highly recommend staying away from red potatoes or other potato varieties that are waxy, as they often result in a thick, gummy soup consistency.
Leeks: You will only need white part of the leeks, but you can save the green lids to use them to make frizzy leeks or to add to homemade soups and broths.
Vegetable broth: To maintain this vegetarian recipe choose vegetable broth or broth when preparing it.
How to make potato and leek soup in the slow cooker
Step 1: Cut the leeks where the dark green turns light green. Cut the white and light green part of the leek into thin circles.
Step 2: Leeks can often contain hidden dirt, so to ensure the leeks are clean, place the sliced pieces in a strainer and rinse thoroughly. Once clean, shake all excess water or let drain well in the strainer for a few minutes.
Step 3: Heat the olive oil in a large skillet on the stove over medium-high heat. When the oil is hot add the leeks and garlic and sauté until softened. Stir frequently to prevent leeks from burning and, if necessary, reduce to medium heat.
Step 4: When cooked, transfer to the slow cooker along with the potatoes, vegetable broth and 4-6 sprigs of thyme.
Cook for 6 hours over low heat or 4 hours over high heat.
Step 5: When the potatoes are tender. Transfer 2/3 of the soup to a blender and mix the soup until smooth.
Use a potato crusher or the back of a spoon to coarsely crush the remaining 1/3 of
the soup in the pan.
Step 6: Return the soup in the blender to the rest of the soup in the slow cooker and add salt and black pepper to taste and more fresh thyme if desired. How to store
the
potato leek
soup refrigerator
: Transfer the soup to an airtight glass container and let it cool completely before covering. Store in the refrigerator for up to five days.
Freezer: Use the same method as above to store, freeze the soup for up to three months.
Reheat: To reheat the leftover soup, transfer it to a pot and heat over medium-low heat until hot. Stir frequently and add more vegetable broth or water as needed to dilute the soup to the consistency you prefer.
What to serve with potato soup
What
I like most about this
slow-cook leek and potato soup is that you can serve it in many different ways, creating a different meal every time it’s
on the table.
You can serve it in a small bowl as a side dish or starter for any meal or as a main meal by serving a larger portion.
Toppings for Crockpot Potato Leek
Soup
This creamy soup cries out for delicious ingredients to finish it!
Soup ingredients are a great way to add a touch of flavor, a contrast of textures, or even a splash of color to the bowl of soup, making it more appetizing
.
Here are some of my favorites
:
- Homemade croutons – Use some old bread and cut it into cubes. Mix them with olive oil, salt and pepper and bake until crispy!
- Cheddar cheese
- Frizzy
- leeks Crispy fried onions Shoe potatoes
- Chopped fresh parsley
Cuveted green onions
In
addition to the ingredients for soups, you can also add some sour cream or Greek yogurt for a creamier bowl
of soup.
Some of my favorite side dishes and main dishes to serve with potato and leek slow cooker soup include:
- Roasted eggplant sandwich
- Mushroom flatbread
- Southern-style
pumpkin crackers
Check out the full list of What to Eat with Potato Soup for more serving ideas to create delicious meals that the whole family will enjoy
.
Expert tips and FAQs For
a
creamier potato leek soup, use an immersion blender to mix the entire soup in the slow cooker or transfer the entire soup to a regular blender for mixing. Do not use waxy potatoes for potato
soup. These potatoes tend to cook a little more gummy, so their texture doesn’t work as well for soup.
For a tastier bowl of soup, add a crispy topping like homemade croutons or crispy onions.
More delicious soups to explore
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