Slow Cooker Potato Leek Soup

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A delicious, warm, flavourful meal, this Slow Cooker Potato Leek Soup is a great option for dinner after a busy day. Don’t have a slow cooker? You can also make it in the Instant Pot if you prefer.

How to Make Slow Cooker Potato Leek Soup

To get started, you’ll want to prepare the potatoes and set them aside. Peel them, wash them and then chop them into approximately 1/2 inch cubes. Place them in a bowl to the side.

To prepare the leeks, it’s a little bit more involved but certainly not difficult. Here’s an excellent video that shows you exactly how to get them ready for the soup.

Now fry the garlic in the same pan until it becomes fragrant and browned then add it to the slow cooker as well.

Add the bay leaves and the potatoes.

Now pour in the stock, place the lid on the slow cooker and cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft.

When done, remove the lid and, using an immersion hand blender, blend the soup until it becomes a smooth puree. Add in the cream, stir and serve hot!

That’s it!

Happy cooking!

The Fast & Slow team.

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Slow Cooker Potato Leek Soup

Creamy, decadent potato leek soup cooks all day long in your slow cooker, and is ready for your family at the end of the day!

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Prep Time

25 minutes

Cook Time

8 hours

Course

Soup

Cuisine

American

Servings

8

Calories

283

Equipment

Slow Cooker

Author

Fast & Slow Cooking

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Ingredients

 

• ▢ 2 tablespoons butter
• ▢ 8 leeks washed of all the grit and white/pale green parts chopped
• ▢ 1 tablespoon minced garlic
• ▢ 6 cups Russet potatoes peeled and sliced into 1/2 inch cubes
• ▢ 7 cups chicken broth
• ▢ 2 bay leaves
• ▢ 1 cup heavy cream

Toppings

• ▢ minced green onions
• ▢ nutmeg

Instructions

 

• In a frying pan over medium heat, fry the leeks in the butter until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft. Add in the garlic, saute until fragrant, around 1-2 minutes.
• Place the leeks into a slow cooker then add the potatoes,chicken stock and bay leaves.
• Cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft.
• Remove the bay leaves and use an immersion blender to puree until smooth if desired. You can also take a potato masher to the soup to break up the potatoes if you like a chunkier soup.
• Stir in the cream until mixed through completely.
• Serve and enjoy! Top with green onions or nutmeg if desired.

Nutrition Information

Calories: 283kcal, Carbohydrates: 35g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 817mg, Potassium: 700mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2015IU, Vitamin C: 18mg, Calcium: 98mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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