Crock Pot Potato Leek Soup

Cozy up with a bowl of velvety Crock Pot Potato Leek Soup, a comforting and foolproof recipe that’s as easy to prepare as it is delicious. This slow-cooker soup combines the mild sweetness of sautéed leeks, the creamy texture of russet potatoes, and the aromatic depth of fresh thyme and bay leaf, all simmered to perfection in rich vegetable broth. A touch of heavy cream adds indulgent silkiness, while fresh chives provide a bright, herbaceous finish. With just 15 minutes of prep time and your crock pot doing the hard work, this hearty soup is the ultimate winter warmer. Serve it with crusty bread for a complete, satisfying meal. Perfect for busy weeknights or a low-effort weekend dinner, this recipe is a must-try for soup lovers!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 3 stalks Leeks
• 4 medium Russet potatoes
• 3 cloves Garlic cloves
• 4 cups Vegetable broth
• 2 tablespoons Unsalted butter
• 0.5 cups Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Fresh thyme
• 1 leaf Bay leaf
• 2 tablespoons Chives

Directions

Step 1

Clean the leeks thoroughly to remove any dirt or grit. Slice the white and light green parts into thin rings and discard the dark green tops.

Step 2

Peel and dice the russet potatoes into 1-inch cubes.

Step 3

Mince the garlic cloves finely.

Step 4

In a frying pan over medium heat, melt the butter. Add the sliced leeks and minced garlic, cooking for 5-7 minutes until softened and fragrant but not browned.

Step 5

Transfer the cooked leeks and garlic to the crock pot.

Step 6

Add the diced potatoes, vegetable broth, salt, black pepper, fresh thyme, and the bay leaf to the crock pot.

Step 7

Stir the ingredients gently, cover, and set the slow cooker to low. Cook for 6 hours, or until the potatoes are very tender.

Step 8

Once cooked, remove the bay leaf and use an immersion blender to puree the soup directly in the crock pot until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the slow cooker.

Step 9

Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.

Step 10

Set the crock pot to warm for 5-10 minutes to heat the cream through.

Step 11

Ladle the soup into bowls and sprinkle with chopped chives before serving. Optionally, serve with crusty bread on the side.

Nutrition Facts

Serving size	(2038.2g)

Amount per serving	% Daily Value*
Calories	1610.4

Total Fat 49.2g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 120mg	0%
Sodium 4789.2mg	0%
Total Carbohydrate 252.2g	0%
Dietary Fiber 29.0g	0%
Total Sugars 32.6g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 430.3mg	0%
Iron 19.5mg	0%
Potassium 6176.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 10.3%

Carbs: 62.4%