Go Back
- 4 large russet potatoes, peeled and diced - 3 leeks, white and light green parts only, cleaned and sliced - 1 medium yellow onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives or parsley for garnish You can swap heavy cream for coconut milk for a lighter soup. If you want a vegan option, replace heavy cream with almond milk. Use vegetable stock instead of broth if you prefer. For a little spice, add a pinch of red pepper flakes. Using fresh ingredients makes a big difference. Fresh leeks add a sweet, mild flavor. Fresh garlic provides a warm, rich taste. Fresh potatoes offer the best texture. When you choose fresh, your soup will taste better and be more satisfying. Always check for firm, unblemished produce. It’s worth the extra effort to pick quality ingredients. Start by peeling and dicing the potatoes. You want them in small cubes for even cooking. Next, clean the leeks well. Slice only the white and light green parts. Chop the yellow onion and mince the garlic. This mix brings great flavor to your soup. In a large skillet, heat the olive oil on medium. Add the onions, leeks, and garlic. Sauté them until they smell good and soften, about 5 minutes. Then, transfer this mix to the slow cooker. Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper. Stir everything well. Cover and cook on low for 6-8 hours or high for 3-4 hours. The potatoes should be tender when done. After cooking, it’s time to blend. Use an immersion blender to purée the soup until smooth. If you like some chunks, blend only half of it. Then, stir in the heavy cream. Taste and adjust the salt and pepper if needed. Allow it to heat for another 15-20 minutes on low. This makes the soup rich and creamy. For the creamiest potato leek soup, use heavy cream. This adds rich flavor. Blend the soup well for a smooth texture. If you want a bit of chunkiness, blend just half. You can also add a bit more cream at the end if you like it extra creamy. Salt and pepper are key. Add them at each step for the best taste. Thyme adds a nice herbal note. Feel free to experiment with other herbs too. A splash of lemon juice can brighten the flavors. Always taste before you serve and adjust as needed. Don’t skip cleaning the leeks. Sand and grit can ruin your soup. Also, avoid boiling the soup too long. This can make potatoes mushy. Lastly, remember to blend well. A lumpy soup is not as enjoyable as a smooth one. {{image_2}} You can easily add more veggies to your soup. Carrots bring sweetness, while celery adds crunch. Simply chop them up and toss them in with the potatoes. I love using about 2 carrots and 2 stalks of celery. They cook well in the slow cooker and blend nicely with the leeks. To make this soup vegan, swap the heavy cream for coconut milk or a nut milk. You can also use a vegan butter instead of olive oil for sautéing. This keeps the soup creamy and rich without any dairy. Use vegetable broth to ensure all ingredients stay plant-based. Herbs and spices can change the flavor of your soup. Try adding fresh dill or rosemary for a bright taste. A pinch of nutmeg gives a warm, cozy feel. If you like heat, add a dash of red pepper flakes. Mix and match to find your favorite flavor! To keep your potato leek soup fresh, let it cool first. Pour the soup into airtight containers. Use glass or BPA-free plastic containers. Label each container with the date. Store them in the fridge for up to four days. This way, you can enjoy this creamy soup later. Freezing is a great option if you want to save some soup. Make sure it cools completely before you freeze it. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When ready to eat, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot over low heat. Stir it often to avoid burning. You can also microwave it in short bursts. If the soup is too thick, add a splash of broth or cream. This will help bring back its smooth, creamy texture. Always taste and adjust the seasoning before serving. Yes, you can make this soup ahead of time. Just prepare the soup as usual. After cooking, cool it down, then store it in the fridge. It tastes even better the next day. This gives the flavors a chance to mingle. Potato leek soup pairs well with many sides. You can serve it with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great match. For a hearty meal, add some roasted vegetables on the side. This soup lasts about three to five days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, consider freezing it. Just remember to let it cool before placing it in the freezer. In this article, we explored how to make Slow Cooker Potato Leek Soup. We covered the ingredients, key preparation steps, and tips for a creamy texture. You can also personalize your soup with different vegetables and spices. Remember, using fresh ingredients enhances the final dish. Proper storage and reheating keep it tasty for days. With these insights, you can enjoy a warm, flavorful bowl anytime. Your next cooking adventure awaits!

Slow Cooker Potato Leek Soup

Warm up with this delicious creamy slow cooker potato leek soup that’s perfect for any season! Made with simple ingredients like russet potatoes, leeks, and heavy cream, this comforting recipe is easy to prepare and cooks itself. Just sauté, combine, and let your slow cooker work its magic for 6-8 hours. Discover how to create creamy perfection and make dinner a breeze—click through now for the full recipe!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and diced

3 leeks, white and light green parts only, cleaned and sliced

1 medium yellow onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onions, leeks, and minced garlic, sautéing until they become fragrant and soft, about 5 minutes.

    Transfer the sautéed mixture to the slow cooker, combining it with the diced potatoes, vegetable broth, dried thyme, and a generous pinch of salt and pepper.

      Stir all the ingredients together well. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.

        When cooking time is done, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

          Stir in the heavy cream and adjust seasoning with additional salt and pepper as needed. Allow it to heat for an additional 15-20 minutes on low.

            Serve hot, garnished with chopped chives or parsley for a fresh touch.

              Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6