Description

This comforting Slow Cooker Potato Leek Soup is a creamy, flavorful dish made with tender Yukon Gold potatoes, sautéed leeks, garlic, and fragrant herbs, all simmered slowly in chicken broth and finished with rich heavy cream. Perfect for chilly days, this recipe delivers a smooth and hearty soup that can be served as a satisfying appetizer or a light meal.

Ingredients

Scale

Vegetables & Herbs

2 large leeks (sliced, white and light green parts only)
2 cloves garlic (minced)
3 lbs. Yukon Gold potatoes (peeled if preferred, cut into chunks)
2 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried leaf thyme, not ground)
Fresh chives (chopped, for garnish)

Dairy & Fats

3 Tbsp. salted butter
1 1/2 cups heavy cream

Liquids & Seasoning

7 cups chicken broth
1 1/2 tsp. salt
1/2 tsp. black pepper

Instructions

Sauté Leeks and Garlic: Slice and clean the leeks by discarding the thick dark green ends. In a large skillet, melt 3 tablespoons of salted butter over medium-high heat. Add the sliced leeks and minced garlic, cooking until the leeks are softened and fragrant, about 5-7 minutes.
Prepare Slow Cooker Ingredients: Transfer the softened leeks and garlic to the slow cooker. Add the peeled or unpeeled Yukon Gold potatoes cut into chunks, bay leaves, fresh thyme sprigs (or dried thyme), salt, and black pepper.
Add Broth and Cook: Pour 7 cups of chicken broth over the ingredients in the slow cooker. Cover with the lid and cook on high for 5 hours or low for 8 hours, until the potatoes are tender and fully cooked.
Blend the Soup: Once the potatoes are soft, remove the bay leaves and fresh thyme sprigs if used. Using an immersion blender, blend the soup until smooth but not over-blended to maintain a bit of texture. If using a regular blender or food processor, blend in small batches carefully.
Finish with Cream and Garnish: Stir in 1 1/2 cups of heavy cream and blend again briefly to combine. Serve the soup hot and garnish with freshly chopped chives. Enjoy with crusty bread on the side for a complete meal.

Notes

Use Yukon Gold potatoes for the best creamy texture; Russet potatoes may result in a more starchy soup.
For a vegetarian version, substitute chicken broth with vegetable broth and use unsalted butter or plant-based butter.
To make it dairy-free, replace heavy cream with coconut milk or a dairy-free cream substitute.
If you prefer a chunkier soup, blend only half and stir in the unblended portion for texture.
Remove bay leaves and thyme sprigs before blending for best flavor and texture.
Adjust seasoning with extra salt and pepper after blending if needed.

Prep Time: 15 minutes
Cook Time: 5 hours (high) or 8 hours (low)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup (about 245g)
Calories: 270 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: potato leek soup, slow cooker soup, creamy potato soup, easy soup recipe, comfort food