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Home » slow cooker » Slow Cooker Leek and Potato Soup

Slow Cooker Leek and Potato Soup

Published: Dec 1, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

This slow cooker leek and potato soup recipe couldn’t be easier! Made with leeks, Yukon gold potatoes and heavy cream. Simply toss your ingredients into the slow cooker in the morning, and when you’re home, puree them for a delicious and creamy soup.

Serving of soup in a blue bowl on an orange napkin.
Jump to Recipe
8 hours hours 10 minutes minutes 19 Comments

Leek and potato soup is my all-time favorite soup so it’s one that I make pretty regularly. Recently, I’ve been on the hunt for more slow cooker recipes that don’t require any hands-on cooking time, and I thought this soup was the perfect dish to re-invent for the slow cooker.

Why this recipe works

Simply toss all of the ingredients (except the cream) into the slow cooker and let it cook on low for eight hours. Because this is a pureed soup, you don’t need to worry about the texture of the vegetables as long as the potatoes and leeks are tender.

Ingredients on a board in separate bowls.

Ingredients you’ll need

  • Leeks are one of the key ingredients in this recipe, you’ll use the white and light green parts only. Be sure to clean the leeks well (see my tip below) as there can often be some dirt caught between the layers.
  • Potatoes I like to use Yukon gold (a great all-purpose potato) or white potatoes. These are less starchy than russet, so you’ll end up with a better soup texture.
  • For flavour I like to add dried thyme, garlic and a dried bay leaf.
  • Chili flakes are optional, but I find adding a little bit of heat to soup (I do this in my asparagus soup) helps to brighten up the flavor.
  • Butter adds richness to the soup, you could also use olive oil for this.
  • For the liquid I like to use chicken broth or vegetable broth. You could also use water, but you’ll want to adjust the amount of salt.
  • Cream is used to finish the soup and it helps to create a smooth and velvety texture. I like to use 35% cream but you could also use a lighter half and half (10% cream), or leave it out all-together.
Grid of four photos showing steps for adding ingredients to a black slow cooker.

Step by step instructions

This soup could not be easier!

  1. In a slow cooker combine leeks, potatoes, garlic, butter, salt, dried thyme, chili flakes and the bay leaf. Cover with broth–either vegetable or chicken would work here. Cook on low for eight hours.
  2. After eight hours, your soup will be more muted in colour, remove the bay leaf and discard. In two batches, puree the soup in a blender and return it to the crockpot (or puree in the crockpot with an immersion blender). Stir in cream, if using, or a little bit of extra water.
Photo of soup in a blender and in the crock pot with cream being poured in.

Expert tips

  1. I find that the best way to clean the leeks is to slice them half lengthwise and then thinly slice crosswise, toss them into a colander, rinse, and drain them a few times. You’ll want to swish and stir them around to make sure you loosen all of the dirt.
  2. I don’t peel the potatoes in this recipe, it saves time! If you want a lighter coloured soup, you could peel them, but I don’t find it necessary.
  3. This soup will continue to thicken as it cools, if you want a runnier soup you can always stir in some more water, milk or cream to adjust to your preferences.
  4. If you’re in a time crunch, you can also cook this recipe in your crockpot on high for four hours.
Two servings of soup in blue bowls with an orange napkin.

Looking for more soup recipes?

  • Mediterranean lentil soup
  • Slow cooker navy bean soup
  • Slow cooker lentil ham soup

This recipe was originally published on November 6, 2014 and updated on December 1, 2022 with a new crockpot version.

Closeup of soup in a blue bowl on an orange napkin.

Slow Cooker Leek and Potato Soup

Author: Louisa Clements
4.50 from 8 votes
This slow cooker leek and potato soup recipe couldn’t be easier! Made with leeks, Yukon gold potatoes and heavy cream. Simply toss your ingredients into the slow cooker in the morning, and when you’re home, puree them for a delicious and creamy soup.
Pin Print
Prep: 10 minutes minutes
Cook: 8 hours hours
Total: 8 hours hours 10 minutes minutes
Servings: 4

Ingredients

  • 2 Leeks, thinly sliced
  • 2 lbs Yukon gold potatoes, chopped
  • 6 cups chicken or vegetable broth
  • 2 tablespoon Butter
  • 1 ½ teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon chili flakes
  • 1 bay leaf
  • ¼ cup cream

Instructions

  • In a slow cooker combine leeks, potatoes, garlic, butter, salt, dried thyme, chili flakes and the bay leaf. Cover with broth–either vegetable or chicken would work here. Cook on low for eight hours.
  • After eight hours, your soup will be more muted in colour, remove the bay leaf and discard. In two batches, puree the soup and return it to the crockpot. Stir in cream, if using, or a little bit of extra water.

Notes

  1. I don’t peel the potatoes in this recipe, it saves time! If you want a lighter-coloured soup, you could peel them, but I don’t find it necessary.
  2. This soup will continue to thicken as it cools, if you want a runnier soup you can always stir in some more water, milk or cream to adjust to your preferences.
  3. If you’re in a time crunch, you can also cook this recipe in your crockpot on high for four hours. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, Fall, gluten free, lunch, slow cooker, Soup Recipes, vegetarian, Winter
Nutrition Facts
Slow Cooker Leek and Potato Soup
Amount Per Serving
Calories 325 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 39mg13%
Sodium 2256mg98%
Potassium 1121mg32%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 5g6%
Protein 8g16%
Vitamin A 1232IU25%
Vitamin C 50mg61%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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4.50 from 8 votes (8 ratings without comment)

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Comments

  1. Theresa

    May 14, 2024 at 12:17 pm

    Do I have to puree it? it looks nice and hearty in the picture you provided.
    Reply
    • Louisa Clements

      June 03, 2024 at 7:49 am

      Totally up to you, Theresa! I prefer it pureed, but you can serve it without pureeing!
      Reply
  2. AlmostThereDC

    November 10, 2014 at 6:19 am

    This looks delicious and so simple! Can't wait to try it. Xx Momo Almosttheredc.wordpress.com
    Reply
    • Lou

      November 11, 2014 at 7:04 pm

      Thank you! Let me know how it goes :)
      Reply
  3. Gayle @ Pumpkin 'N Spice

    November 09, 2014 at 1:02 pm

    I love the flavors of this soup! Such a perfect bow of comfort food. I've never paired potatoes with leeks, but it sounds perfect!
    Reply
    • Lou

      December 09, 2014 at 10:44 am

      Thank you, Gayle. Let me know if you give it a try!
      Reply
  4. Michelle

    November 08, 2014 at 8:41 pm

    Oh, this is totally one of my favorites too, and I add bacon as well :) We had a huge leek and potato harvest this year and I have tons of soup in my freezer.
    Reply
    • Lou

      November 09, 2014 at 8:11 am

      I think that the bacon might just be the best part, Michelle! I never have enough leftovers to put anything in the freezer, may have to make a double batch next time.
      Reply
  5. Helen @ Scrummy Lane

    November 08, 2014 at 12:24 pm

    This was such an encouraging post, Lou. It's great advice to conquer fear by facing things one step at a time,and I love the quote as well. As for the soup, well, I love that too! I don't think soup needs very many ingredients to make it shine, and this one sounds just perfect for winter - especially with the bacon, of course!
    Reply
    • Lou

      November 09, 2014 at 8:10 am

      Thank you Helen, I was a littler nervous to hit "publish" with this one. You're right, soup doesn't need many ingredients to make it shine :)
      Reply
  6. Sarah | (Cooking for) Kiwi & Bean

    November 07, 2014 at 3:50 pm

    Aha, this is what I should do with the leeks that are wilting in my fridge! I got them in my organics delivery and they always stump me. Not sure why I didn't think of soup, lol. Thanks for the inspiration :-).
    Reply
    • Lou

      November 09, 2014 at 8:09 am

      Glad this gave you some inspiration, Sarah! I find that leeks go pretty well in any soup, but this is definitely my favourite.
      Reply
  7. Kim Teasdale

    November 07, 2014 at 12:18 pm

    Great classic soup! Not a fan of winter and hoping for no Polar Vortex this year! But I also enjoy homemade soup when the weather starts getting colder. It always coats my belly with warm goodness. ;)
    Reply
    • Lou

      November 09, 2014 at 8:09 am

      Thank you! And oh gosh, I'm not sure I could survive another Polar Vortex, Kim.
      Reply
  8. Christina

    November 06, 2014 at 1:35 pm

    I"m not a great person for career advice but all I suggest is that you keep an open mind when faced with different opportunities. Build practical experience now as that will be a great base for your career. Good luck and yes it is all a little scary. It will all work out :)
    Reply
  9. Katie

    November 06, 2014 at 12:56 pm

    I've actually got an incredibly similar soup bubbling away on my hob as we speak! Great minds think alike ;) This looks lovely. Katie xoxo
    Reply
    • Lou

      November 09, 2014 at 8:08 am

      Great minds do think alike, Katie! I hope your soup was delicious.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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