Slow Cooker Potato Leek Soup

Warm, velvety, and irresistibly comforting, this Slow Cooker Potato Leek Soup is the ultimate go-to recipe for cozy nights or fuss-free family dinners. Featuring tender russet potatoes, buttery leeks, and a rich splash of heavy cream, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully. The ease of this recipe lies in its hands-off, slow cooker method, making it perfect for busy schedules without sacrificing depth of taste. A quick sauté of leeks and garlic infuses the broth with a rich, aromatic base, while an immersion blender creates a luscious, creamy texture. Garnished with fresh thyme or chives, this classic soup is as elegant as it is simple. Pair it with crusty bread for a satisfying meal or serve it as a refined starter for any occasion. Keywords: potato leek soup, slow cooker soup, creamy potato soup, comfort food, easy dinner recipe.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 3 large Leeks (white and light green parts only, sliced thinly)
• 4 medium Russet potatoes (peeled and diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Butter (unsalted)
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1.5 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 1 tablespoon Fresh thyme (optional, for garnish)
• 1 tablespoon Chopped chives (optional, for garnish)

Directions

Step 1

Begin by preparing the leeks: Slice off the dark green tops, leaving only the white and light green parts. Cut the leeks lengthwise, then slice them thinly into half-moons. Rinse thoroughly under cold water to remove any dirt or grit.

Step 2

Peel and dice the russet potatoes into 1-inch cubes. Mince the garlic cloves and set both aside.

Step 3

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

Step 4

Transfer the cooked leeks and garlic to your slow cooker. Add the diced potatoes, chicken or vegetable broth, salt, and pepper.

Step 5

Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very tender.

Step 6

Once the cooking is complete, use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender, puree, and return it to the slow cooker.

Step 7

Stir in the heavy cream, taste, and adjust seasonings if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

Step 8

Ladle the soup into bowls and garnish with fresh thyme or chopped chives, if desired. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	(2633.6g)

Amount per serving	% Daily Value*
Calories	2026.8

Total Fat 107.2g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat g
Cholesterol 302mg	0%
Sodium 7200.5mg	0%
Total Carbohydrate 230.5g	0%
Dietary Fiber 22.2g	0%
Total Sugars 29.8g
Protein 31.3g	0%

Vitamin D 14IU	0%
Calcium 488.6mg	0%
Iron 16.8mg	0%
Potassium 4683.3mg	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: 48.0%

Protein: 6.2%

Carbs: 45.8%