Slow Cooker Potato Leek Soup
49 CommentsUpdated Jan 23, 2026
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Slow Cooker Potato Leek Soup is a cozy classic that delivers rich flavor and creamy texture without needing constant attention or complicated prep.
Why you'll love this
- Nothing can beat the flavor of leeks, potatoes, and cream together - if you have never tried this soup, you are in for a treat!
- The slow cooker does all the work while you go about your day.
- The leftover Potato Leek soup is something to look forward to!
The Ingredients
- Leeks: Look like giant green onions—be sure to slice and rinse well to remove any hidden grit.
- Salted Butter: Used to cook the leeks, adding rich, caramelized flavor.
- Seasonings: Garlic, salt, pepper, bay leaves, and thyme add depth and balance.
- Yukon Gold Potatoes: Naturally creamy and buttery—perfect for blending into a smooth soup.
- Chicken Broth: Use low sodium if preferred; it forms the base of the soup.
- Heavy Cream: Stirred in at the end for extra richness and velvety texture.
How to Make Potato Leek Soup in the Slow Cooker
- Sauté the leeks until soft and fragrant.
- Add everything to the slow cooker and let it simmer away.
- Blend it up once the potatoes are tender.
- Stir in cream and finish with a simple garnish.
Cook's Notes & Variations
- Add 8 pieces of cooked and crumbled bacon to the soup with the rest of the ingredients for smokey flavor.
- Use vegetable broth instead of chicken for a vegetarian version.
- Add chopped carrots or celery for more heartiness.
- Don't over mix the soup or it may become gummy.
- Eat within a few days- for meals with potatoes or cream don't freeze well.
Best ways to serve:
Top each bowl with snipped chives if desired. Other great toppings are crumbled bacon or sour cream.
For crunch, serve with croutons, saltine crackers, or oyster crackers.
Of course, you'll want to add a side of bread; we love garlic knots or sourdough bread.
Featured Comment
"Absolutely delicious. My husband called it restaurant quality soup. Will make again!"
- Teri
Potatoes and leeks slow cooked to perfection, blended with a generous amount of cream.
How to Video
Ingredients
- 2 large leeks, sliced
- 3 Tbsp. salted butter
- 2 cloves garlic, minced
- 3 lbs. yukon gold potatoes
- 7 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme, or 1 tsp. dried leaf thyme (not ground)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups heavy cream
- fresh chives, chopped (garnish)
Instructions
- Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
- Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
- Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
- Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
- Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.
Nutrition
Calories: 348kcal | Carbohydrates: 35g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1221mg | Potassium: 963mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1186IU | Vitamin C: 52mg | Calcium: 80mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe? Leave a comment below!
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This is a delicious soup. This is the second time I made it and my kids love this healthy and hearty soup
Paired it with a corned beef brisket chopped on top and soda bread, so so good.
I love your serving ideas!