Slow Cooker Potato Leek Soup

Slow cooker potato leek soup is a rich & creamy soup that is wonderful for lunch or a first course at dinner. This Crock-Pot recipe is quick & easy with a lot of flavors. This French classic is so comforting & delicious you will wonder where this recipe has been your whole life.

Leeks and potatoes are a classic combination for a hearty yet smooth soup. It has a bit of cayenne for some heat that pairs well with the heavy cream for balance.  Cream of potato leek soup has a pungent onion flavor from the leeks combined with the starchy potatoes. Finally, the rich mouth-feel of the cream gives an all-around delightful taste. 

Why Make it in the Crock-Pot

Potato and leek soup made in a slow cooker is a simple recipe. In just a few steps, the ingredients are in the Crock-Pot and ready to cook for hours while you go about your day.  The potatoes add thickness to the soup and the cream and cheddar cheese also add to the texture of the soup. 

Because of these wonderful ingredients, this is a gluten-free potato leek soup that is still thick and creamy.  There is no flour or roux for this recipe.

Ingredients for Slow Cooker Potato Leek Soup

For this recipe, you will need a few fresh ingredients along with some pantry staples.  For the fresh produce, you will need Yukon gold potatoes, garlic, and, of course, leeks.

For your refrigerator, you will need cheddar cheese, salted butter, and cream. You can use your favorite cheddar cheese.   From the pantry, you will need broth and some spices.

• Salted Butter - added flavor and perfect for sauteeing the leeks before they go into the slow cooker
• Leeks - clean & sliced leeks (about 1.5 large or 2-3 regular)
• Garlic - pairs well with leeks
• Yukon Gold Potatoes - these thin-skinned buttery potatoes work best
• Bay leaf - a classic creamed soup ingredient
• Salt & Pepper - season to taste
• Dry Thyme - the perfect accompaniment for leeks
• Cayenne pepper - the heat offsets all the richness of the cream
• Chicken or vegetable broth - use vegetable broth for a vegetarian version
• Heavy Whipping Cream - full-fat for richness & a thick creamy texture
• Cheddar Cheese - medium or sharp is best and is the secret ingredient for added flavor

How to Make Slow-Cooker Potato Leek Soup

Begin this recipe by prepping and cleaning the leeks, since this will be the main step that is really time-consuming. Slice the leeks into rings, both the white & green parts. 

Keep in mind leeks are a member of the onion family, so there will be fumes that could bother your eyes. Do not touch your face while handling cut leeks, make sure to wash your hands thoroughly. 

How to Clean Leeks

Place the sliced leeks in a large bowl, breaking the rings apart so they are separated. Now add enough water to submerge them. This is how you will clean them. Let the grit or sand that is inside the leeks fall to the bottom of the bowl & let them sit for at least 5 minutes in the water.

Use your hands to agitate & move them around every minute or so to really work the dirt out. After the leeks have been soaking for about 5 minutes, using your hands or a large slotted spoon, remove them from the large bowl of water and place them in a colander.

Rinse with clean water to get any last bit of dirt from the leeks. Let the leeks sit to dry a bit while prepping the remaining ingredients.

While the leeks are submerged to clean, begin prepping the other ingredients.  If you have more leeks than are needed for the recipe, freeze leeks easily to use later.

Wash, peel, and cube the Yukon gold potatoes. You will want them to be in about 1" cubes, as seen below. 

Cook the Leeks

Cook the Soup in the Crock-Pot

How to Puree Potato Leek Soup

One of my favorite cheap kitchen tools is an immersion blender. Using one here is the easiest way to puree the potato leek soup.   

I highly recommend you get one, my favorite one is listed below and is not expensive at all. It is so much easier than transferring the soup to a blender and being careful not to do so when it is hot.  This way you can keep the soup hot and blend!

To puree the potato and leek soup,  use the immersion blender for 1-2 minutes moving it all around to get all the soup.  The best part is you can make it your way, I like a chunky potato leek soup so for this recipe I only blend it until it seems to come together and then leave it.  It is still creamy and thick with just a bit more texture to it than a completely liquified soup. 

Substitutions & Variations

You can adjust a few ingredients in this recipe to meet special diet needs. 

• Vegetarian - use vegetable or mushroom broth for a meat-free version.
• Potatoes - if you cannot find the Yukon gold you can substitute with fingerling or red potatoes (peeled).

There is no flour or roux in this potato leek soup, which makes it a great gluten-free or grain-free recipe. I have not tried any dairy-free milk alternatives for this recipe and do not recommend them at this time.

How Many Carbs in Potato Leek Soup?

This recipe has 12 carbs per serving which are not high but for an ever more keto-friendly version, you can use only ½ a pound and the carbs would be only 8 carbs per potato leek soup serving.  The soup would not be as thick but it would still be just as wonderful. 

What to Serve with Potato Leek Soup

Here are some recipe ideas on what you can serve alongside your homemade potato leek soup.  All of these are great to make and eat with it. There are sandwiches, bread, and salads that go well with potato leek soup. 

Keto Monte Cristo Sandwich

This keto Monte Cristo sandwich is an easy and tasty low-carb recipe. Full of ham, turkey, and swiss cheese for a warm griddled lunch or dinner. If you enjoy ordering this at Disneyland's Blue Bayou or Cafe Orleans, this is the recipe for you.

Check out this recipe

Grilled Cheese with Figs and Hot Honey

Grilled cheese with sharp cheddar, fresh sweet figs, and spicy hot honey is an easy gourmet recipe. A perfect combo of sweet and spicy between toasted sourdough. 

Check out this recipe

Philly Cheesesteak with Trader Joe's Shaved Beef

Tender beef and melty cheese are delicious in this iconic sandwich, easy enough to make at home. This is the best Philly Cheesesteak using Trader Joe's Shaved Beef Steak.

Check out this recipe

Easy Homemade Soft Dinner Rolls

The best soft homemade dinner rolls baked using yeast are easy to make. These rolls are delicious and enjoyed best when warm straight out of the oven.

Check out this recipe

How to Make Artisan Ciabatta Bread

Homemade rustic artisan ciabatta bread has a crispy crust and a tender chewy inside. This classic Italian recipe comes out so good & is easy to make. There is nothing like fresh-baked bread straight from the oven.

Check out this recipe

Broccoli Salad with Apples & Cheese

This healthy broccoli salad with carrots, raisins, apples, and cheese is amazing. The creamy greek yogurt dressing is low-fat and made without mayo. It is tangy, crisp, fresh, and sweet in every bite. It holds up great for potlucks and barbecues. It is even great as a leftover, unlike other salads.

 

Check out this recipe

Butternut Squash, Apple, and Kale Salad with Honey Dijon Vinaigrette

Butternut squash and kale make the perfect Fall salad. The crunchy pecans, crisp apples, sweet raisins, and roasted butternut squash make the most amazing Autumn harvest salad recipe.

Check out this recipe

Toppings for Potato Leek Soup

To add more flavor and fun to potato leek soup, try one or more of these great topping ideas. Potato & leek soup with bacon is my favorite way to enjoy this soup.

• Crumbled cook pork or turkey bacon
• Minced fresh herbs like parsley, dill, & chives
• Shredded cheddar cheese
• A drizzle of heavy cream or sour cream
• Homemade air fryer croutons or oyster crackers
• A dash of hot sauce

How to Store & Reheat Potato Leek Soup

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Slow Cooker Potato Leek Soup

Angela

Slow cooker potato leek soup is a rich & creamy soup that is wonderful for lunch or a first course at dinner. Leeks and potatoes are a classic combination for a hearty yet smooth soup. It has a bit of cayenne for some heat that pairs well with the heavy cream for balance.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Side Dish, Soup

Cuisine American

Servings 12

Equipment

• Slow Cooker

Ingredients

  

• 3 tablespoons salted butter
• 4 cups clean & sliced leeks about 1.5 large or 2-3 regular
• 3 cloves garlic
• 1 pound Yukon gold potatoes washed & peeled
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dry thyme
• ⅛ teaspoon cayenne pepper
• 5 cups chicken or vegetable broth
• 1 cup heavy whipping cream
• ½ cup cheddar cheese grated

Instructions

 

• Slice the leeks into rings, both the white & green parts. Place them in a large bowl and separate the rings so they are exposed and can clean easily. Now add enough water to submerge them. This is how you will clean them.

  Let the grit or sand that is inside the leeks fall to the bottom of the bowl & let them sit for at least 5 minutes in the water. Use your hands to agitate & move them around every minute or so to really work the dirt out.
• After the leeks have been soaking for about 5 minutes, using your hands or a large slotted spoon, remove them from the large bowl of water and place them in a colander. Rinse with clean water to get any last bit of dirt from the leeks. Let sit to dry a bit while prepping the remaining ingredients.
• Wash, peel, and cut the potatoes into 1" cubes. Also, peel the garlic from the clove and remove the outer skin. There is no need to cut the garlic, it will cook easily in the slow cooker and will be pureed later.
• Over medium-low heat melt butter in a large saute pan. Once melted, add the leeks. Cook for about 5 minutes until they are tender and soft.
• To the slow cooker insert, add the leeks, potatoes, garlic, and all seasonings through the cayenne pepper.

  Pour in your broth of choice either chicken or a vegetarian broth.
• Set the slow cooker to low for 8 hours or high for 5 hours.

  The potatoes should be tender and soft when the cooking stage is done. Remove the bay leaf. Let the slow cooker then sit on warm or low if your slow cooker doesn't have a "warm setting".
• Using an immersion blender, blend the soup until it is smooth.
• Add the cream and shredded cheddar cheese. Stir to combine and melt through the soup. Let the dairy products warm through for about 15-30 minutes, leaving it on warm or the low setting.
• Ladle the soup into a soup bowl. To serve you can also top with fresh herbs, crumbled cooked bacon, or more cheddar cheese.
• Store in the refrigerator in an air-tight container for up to 5 days. You can also freeze it for up to a month.

  To thaw, defrost for 2 days in the refrigerator. Reheat on the stove or microwave and add a touch of cream again to bring back the creamy texture.

Notes

Nutrition Facts
Servings: 12
Amount per serving
Calories	152
% Daily Value*
Total Fat 8.7g	11%
Saturated Fat 5.5g	27%
Cholesterol 26mg	9%
Sodium 572mg	25%
Total Carbohydrate 14.3g	5%
Dietary Fiber 2.1g	7%
Total Sugars 2.3g
Protein 4.7g
Vitamin D 6mcg	29%
Calcium 64mg	5%
Iron 1mg	7%
Potassium 390mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword comfort food, creamy, crock pot, dairy, easy, fall, slow cooker, soup, spicy, vegetable, winter

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