This Slow Cooker Potato Leek Soup is the ultimate comfort food. It’s creamy, hearty, and packed with flavor, making it perfect for chilly evenings or when you want an effortless, wholesome meal. By using your slow cooker, you can set it and forget it, letting the ingredients blend beautifully while you go about your day.
What Is Potato Leek Soup?
Potato leek soup is a classic dish combining the mild, onion-like flavor of leeks with the creamy richness of potatoes. Blended into a smooth, velvety texture, this soup is a simple yet elegant choice for any meal. The addition of heavy cream and aromatic herbs like thyme elevates this version, giving it a restaurant-quality feel.
Why You’ll Love This Recipe
- Hands-off cooking: Your slow cooker does most of the work.
- Rich and creamy: A luxurious texture without being overly heavy.
- Customizable: Easily adapted for vegetarian or gluten-free diets.
- Perfect for meal prep: Stores well for quick lunches or dinners.
Ingredients
- 3 large leeks, white and light green parts only, sliced and rinsed
- 5 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups (950 ml) chicken or vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup (240 ml) heavy cream or half-and-half
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp (30 g) butter
- Optional: Chopped chives or crispy bacon for garnish

Step-by-Step Instructions
Preparing the Ingredients
- Slice the leeks, ensuring they are thoroughly rinsed to remove any dirt.
- Peel and dice the potatoes.
Assembling in the Slow Cooker
- Place the leeks, potatoes, onion, garlic, broth, thyme, and bay leaf in your slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
Blending the Soup
- Remove the bay leaf.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the slow cooker.
Adding the Final Touches
- Stir in the heavy cream, butter, salt, and pepper.
- Cook on low for an additional 15 minutes to allow the flavors to meld.
Serving
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped chives or crispy bacon, and enjoy!

Serving Suggestions
Pair this creamy soup with crusty bread, a green salad, or a side of roasted vegetables for a well-rounded meal. For drinks, consider a crisp white wine or sparkling water with a slice of lemon.
Storing and Freezing
Storage Tips
- Refrigerate leftover soup in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave, stirring frequently to maintain its creamy texture.
Freezing Instructions
- Freeze the soup (without the cream) in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator, then reheat and stir in the cream just before serving.
Recipe Variations
- Vegetarian: Use vegetable broth and skip the bacon garnish.
- Vegan: Replace cream with coconut milk or cashew cream and use plant-based butter.
- Herbaceous twist: Add fresh parsley or dill for a burst of freshness.
- Cheesy addition: Stir in shredded cheddar or Parmesan for extra richness.
FAQs
Can I use a different type of potato?
Yes! Yukon Gold or red potatoes work well for a creamier texture.
Do I have to peel the potatoes?
No, you can leave the skins on for added fiber and a rustic feel.
Can I make this soup on the stovetop?
Absolutely. Simmer the ingredients in a large pot for 30-40 minutes until tender, then blend and finish with cream.
This Slow Cooker Potato Leek Soup is a comforting, flavorful dish that’s perfect for busy days or cozy nights. With its creamy texture and rich flavor, it’s bound to become a family favorite. Give it a try, and let us know how you enjoyed it—your feedback makes our recipes even better!
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Slow Cooker Potato Leek Soup Recipe
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Description
This creamy and comforting Slow Cooker Potato Leek Soup is an effortless meal packed with hearty potatoes, mild leeks, and aromatic herbs. Perfect for cozy evenings or meal prep, it’s a delicious, satisfying dish you’ll love.
Ingredients
- 3 large leeks, white and light green parts only, sliced and rinsed
- 5 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups (950 ml) chicken or vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup (240 ml) heavy cream or half-and-half
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp (30 g) butter
- Optional: Chopped chives or crispy bacon for garnish
Instructions
- Prepare the Ingredients:
- Slice and rinse the leeks thoroughly to remove dirt. Peel and dice the potatoes.
- Assemble in Slow Cooker:
- Add the leeks, potatoes, onion, garlic, broth, thyme, and bay leaf to your slow cooker. Stir to combine.
- Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Blend the Soup:
- Remove the bay leaf and puree the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the slow cooker.
- Add Final Ingredients:
- Stir in the heavy cream, butter, salt, and pepper. Cook on low for another 15 minutes to warm through.
- Serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped chives or crispy bacon, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze (without cream) for up to 3 months. Add cream after reheating.
- Customizations:
- Use coconut milk for a vegan option.
- Add shredded cheese for extra richness.
- Swap potatoes with cauliflower for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: Approximately 220 per serving