Slow Cooker Potato Leek Soup
Warm up your evenings with this delightful Slow Cooker Potato Leek Soup Recipe, a creamy and flavorful dish that’s perfect for cozy nights. This comforting soup features the rich combination of buttery leeks and Yukon gold potatoes, slow-cooked to perfection for a satisfying meal. With minimal prep time and a hands-off cooking approach, you can relax while the slow cooker works its magic. Enjoy it as a starter or main course, paired with crusty bread or fresh salads for a wholesome dining experience.
- Prep Time: 15 minutes
- Cook Time: 5 hours on high or 8 hours on low
- Total Time: 0 hours
- Yield: Serves approximately 6 portions 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 large leeks (sliced)
- 3 Tbsp salted butter
- 2 cloves garlic (minced)
- 3 lbs Yukon gold potatoes
- 7 cups chicken broth
- 1 ½ cups heavy cream
- Fresh chives (for garnish)
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- In a large skillet, sauté sliced leeks and minced garlic in butter over medium-high heat until softened.
- Transfer the leeks and garlic to the slow cooker. Add diced potatoes, bay leaves, thyme, salt, pepper, and chicken broth.
- Cover and cook on high for 5 hours or low for 8 hours until potatoes are tender.
- Blend the soup using an immersion blender until smooth but still retains some texture.
- Stir in heavy cream and blend briefly if desired. Garnish with chopped chives before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg