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 potato leek soup is a quick & easy recipe with a lot of flavors. 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 almost onion flavor from the leeks combined with the starchy potatoes and the rich mouth-feel the cream gives for an all-around delightful taste. 

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.  Then all you do is puree, add the final ingredients to warm it up, and enjoy.  I love to add delicious fun toppings to this soup too. Potato leek soup along with bacon, dill, cheese, and more puts this soup over the top.  

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Slow Cooker Potato Leek Soup PN1 overhead of 2 bowls filled ready to eat with parsley on top and crackers and spoon to the side

 

 

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. I got some huge leeks from our vegetable box so I only need a bit over one huge leek to get the 4 cups needed. You may need 2-3 regular-sized leeks to get the 4 cups needed. 

For your refrigerator, you will need cheddar cheese, salted butter, and cream. You can use your favorite cheddar cheese. This potato leek soup works with any mild, medium, or sharp cheddar.  From the pantry, you will need a bay leaf, salt, black pepper, cayenne pepper, and broth. I am using chicken broth in this recipe.

You can adjust a few ingredients in this recipe to meet special diet needs.  For a rich and delicious vegetarian slow cooker potato leek soup, use vegetable or mushroom broth.  There is no flour or roux in this potato leek soup, which makes it a great gluten-free or grain-free recipe. This recipe has 12 carbs per serving which are not high but for an ever more keto-friendly version, you can use only 1/2 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. 

 

Slow Cooker Potato Leek Soup ingredients

 

 

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.

 

Slow Cooker Potato Leek Soup leeks on a cutting board sliced

 

While the leeks are submerged to clean, begin prepping the other ingredients.  Wash, peel, and cube the Yukon gold potatoes. You will want them to be in about 1″ cubes, as seen below. 

 

Slow Cooker Potato Leek Soup diced potatoes on a cutting board and bowl of soaking cut leeks

 

 

Cook the Leeks

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.

 

Slow Cooker Potato Leek Soup leeds sauteing in a pan

 

Cooking Potato Leek Soup in the Crock-Pot

To the slow cooker insert, add the leeks, potatoes, garlic, and all seasonings through the cayenne pepper.  Next, 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. 
 
How do you know when potato leek soup in the slow cooker is done?  It takes anywhere from 5-8 hours to cook, you will want the potatoes to be soft and tender and the leeks to be almost falling apart with the stir of a spoon.  Once cooked, remove the bay leaf. Let the slow cooker then sit on warm or low if your slow cooker doesn’t have a “warm setting”.

 

Slow Cooker Potato Leek Soup ingredients in the slow cooker and a mearuing cup with the broth to the side

 

 

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. 

Slow Cooker Potato Leek Soup with immersion blender pureeing the soup

 

 

 
Now that the soup is blended to your liking, 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.

 

Slow Cooker Potato Leek Soup pureed in teh crock-pot with cream and cheddar cheese added

 

 

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.
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Keto Monte Cristo Sandwich featured two plates
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. 
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Grilled Cheese with Figs and Hot Honey feature
Classic Homemade Philly Cheesesteak Sandwich
Tender beef and melty cheese are delicious in this iconic sandwich, easy enough to make at home.
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Classic Homemade Philly Cheesesteak Sandwich
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.
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Freshly baked easy homemade soft dinner rolls
Ciabatta Bread
Homemade rustic Italian bread has a crispy crust and a tender chewy inside.
Check out this recipe
Ciabatta featured
Broccoli Apple Salad with Greek Yogurt Dressing (no mayo)
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
Broccoli Apple Salad with Greek Yogurt Dressing (no mayo) overhead featured
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
Butternut Squash, Apple, and Kale Salad with Honey Dijon Vinaigrette

 

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 bacon
  • Minced fresh herbs like parsley, dill, & chives
  • Shredded cheddar cheese
  • A drizzle of heavy cream or sour cream
  • Croutons or oyster crackers
  • A dash of hot sauce

 

Slow Cooker Potato Leek Soup overhead shot of soup ready to eat in the crockpot and a bowl filled and spoon

 

 

How to Store & Reheat Potato Leek Soup

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.
 

Slow Cooker Potato Leek Soup two bowls ready to eat with spoon and crackers

 

 

PIN FOR SAFEKEEPING & SHARING!

 

 

Slow Cooker Potato Leek Soup PIN bowl filled with soup topped with parsley sprig and spoon cloth napkin and crackers

 

Slow Cooker Potato Leek Soup PINREDO closeup overhead of a white bowl filled with soup and crackers to the side

 

Product Recommendations for this Recipe – #ad:

 

The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you! 

 

 

Slow Cooker Potato Leek Soup overhead

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
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 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
  • 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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