If you are craving a cozy, creamy comfort meal that practically makes itself, this Slow Cooker Leek and Potato Soup is an absolute must-try. It’s a vibrant twist on the classic potato soup, bringing tender leeks, mellow Yukon Gold potatoes, and fragrant herbs together in a luscious, silky blend. The beauty of this Slow Cooker Leek and Potato Soup is how effortlessly it comes together, letting the slow-cooked flavors develop while you go about your day, culminating in a bowl that feels like a warm hug. Whether you’re serving it on a chilly evening or just want a simple meal with a gourmet touch, this soup is endlessly satisfying and sure to become a staple.

Slow Cooker Leek and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a straightforward list of everyday, wholesome ingredients, each chosen for how it enhances the overall balance of taste, texture, and comfort. From the soft yet slightly sweet leeks to the golden richness of Yukon Gold potatoes and the comforting depth brought by fresh herbs and cream, every component plays its part beautifully.

Yukon Gold Potatoes (3 pounds): Their naturally buttery flavor and creamy texture make them perfect for a smooth soup base.
Leeks (2 large, sliced): Adds a mild oniony sweetness that perfectly complements the potatoes.
Unsalted Butter (3 tbs): Used for sautéing the leeks and garlic, enriching the soup’s flavor profile.
Garlic (3 cloves, minced): Lends an aromatic boost that’s classic and comforting.
Red Pepper Flakes (1 tsp, optional): For a subtle hint of heat that wakes up the palette without overpowering.
Chicken Broth (7 cups): Creates a flavorful liquid base that brings all the ingredients together.
Bay Leaves (2): Offers earthy, aromatic notes that deepen the soup’s complexity.
Fresh Thyme (4 sprigs): Infuses a gentle herby brightness throughout the slow cooking process.
Salt (1 tbsp) and Black Pepper (1/2 tbsp): Essential seasonings that enhance every flavor in the soup.
Italian Seasoning (1 tbsp): Adds an extra layer of herbal warmth with Mediterranean roots.
Heavy Cream (1.5 cups): Stirred in at the end to give the soup its characteristic creamy richness.
Fresh Scallions, Grated Cheddar, and Bacon (for garnish): These toppings bring texture, color, and an irresistible finishing touch.

How to Make Slow Cooker Leek and Potato Soup

Step 1: Soften the Leeks

Start by thoroughly washing the leeks to remove any dirt trapped between their layers, which is so important for a clean taste. Slice off the tough dark green ends and roughly chop the softer white and light green parts. Heat butter in a large skillet, then add the leeks, seasoning with salt and pepper to coax out their natural sweetness. Cook them slowly until they soften and become tender but still have a little bite. Toss in the minced garlic and a sprinkle of red pepper flakes (if using), stirring just until you can smell the garlic’s fragrant aroma. This step builds a beautiful flavor foundation for the soup.

Step 2: Combine Ingredients in the Slow Cooker

Transfer your softened leek mixture to the slow cooker. Add peeled or unpeeled Yukon Gold potatoes cut in halves or quarters depending on size, then sprinkle in salt, black pepper, Italian seasoning, fresh thyme sprigs, and bay leaves. For ease later, bundle the thyme and bay leaves using baker’s twine. Pour the chicken broth over everything, cover, and set your slow cooker to high for 5 hours or low for 8 hours. This slow simmer will allow the herbs to infuse the broth while the potatoes cook until fork-tender, soaking up all the herbal goodness.

Step 3: Blend the Soup

When the potatoes are completely soft, it’s time to remove your herb bundle and bay leaves. Use an immersion blender right in the slow cooker or carefully transfer batches to a food processor to blend until smooth. Be cautious not to over-blend; you want a creamy yet slightly textured soup that still feels hearty. Pour in the heavy cream and give it one last quick blend just to combine, resulting in a luxuriously silky finish that’s not too heavy but incredibly satisfying.

Step 4: Garnish and Enjoy

Your Slow Cooker Leek and Potato Soup is now ready to serve! Load up each bowl with fresh scallions, a sprinkle of sharp cheddar cheese, and crispy bacon bits for layers of texture and flavor. These garnishes bring color and contrast and elevate the humble soup into something truly special.

How to Serve Slow Cooker Leek and Potato Soup

Garnishes

The garnishes are the cherry on top of this already delicious soup. Fresh scallions add a bright, mildly oniony crunch, grated cheddar melts into every warm bite adding sharpness, and bacon imparts a smoky, savory crunch that makes every spoonful exciting. Feel free to experiment by adding a dollop of sour cream or a sprinkle of fresh chives for extra freshness.

Side Dishes

To round out your meal, serve this soup with crusty artisan bread or garlic toast for dunking. A fresh green salad with a simple vinaigrette is perfect for balance, providing a crisp and refreshing counterpart to the creamy, soft soup. Roasted vegetables also pair nicely, especially something with a bit of sweetness or earthiness, like roasted carrots or parsnips.

Creative Ways to Present

For a fun twist, serve the soup inside a hollowed-out bread bowl, which adds visual charm and edible utensils! You can also drizzle a little truffle oil on top before serving to give it an elegant, gourmet edge. If hosting a gathering, offering a DIY garnish bar lets guests customize their bowls with cheese, bacon, herbs, and even a splash of hot sauce for a personal touch.

Make Ahead and Storage

Storing Leftovers

This Slow Cooker Leek and Potato Soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its freshness and prevent it from absorbing other odors. The flavors meld even more after a day, so leftovers can actually taste better!

Freezing

You can freeze this soup for up to 3 months. Cool it completely before transferring to freezer-safe containers or heavy-duty zip bags. Leave some headspace as the soup expands when frozen. When thawed, the texture may be slightly different, but a good stir or quick re-blend will bring it right back to its creamy glory.

Reheating

Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking or scorching. If the soup looks thicker than you’d like, simply add a splash of chicken broth or water to loosen it. Avoid boiling after adding cream to keep it smooth and prevent curdling.

FAQs

Can I make this soup vegetarian?

Absolutely! Just substitute the chicken broth for vegetable broth to maintain a rich, savory base. The herbs and cream will still create a wonderfully flavorful dish.

Do I have to peel the potatoes?

Not necessarily. Yukon Gold potatoes have a thin, tender skin that softens nicely during cooking and adds subtle texture and nutrition. Peel them if you prefer a perfectly smooth soup.

Can I use frozen leeks or other types of onions?

Fresh leeks deliver the best flavor and texture, but frozen leeks can work in a pinch—just be sure to thaw and drain excess moisture. You can substitute mild onions, but they won’t bring quite the same gentle sweetness that leeks provide.

What if I don’t have a slow cooker?

You can make this soup on the stovetop by simmering all the ingredients in a large pot over medium-low heat until the potatoes are tender, about 45 minutes to an hour. Then blend and add cream as usual.

Can I make it dairy-free?

Definitely! Use coconut milk or another non-dairy milk in place of heavy cream. The texture and flavor will shift slightly but still result in a delicious, creamy soup.

Final Thoughts

There’s something truly special about coming home to a pot of Slow Cooker Leek and Potato Soup that has been slowly simmering all day, filling your kitchen with irresistible aromas. This recipe is a perfect blend of simple ingredients and rich flavors that feels both comforting and elegant. I can’t recommend it enough—grab your slow cooker and give this soup a try. It’s a genuine crowd-pleaser that makes chilly days warm and inviting.

Slow Cooker Leek and Potato Soup Recipe

★★★★★

5.1 from 15 reviews

Author: Julian
Total Time: 5 hours 20 minutes (high) or 8 hours 20 minutes (low)
Yield: 8 servings 1x
Diet: Low Fat

Print Recipe

Description

This Slow Cooker Leek and Potato Soup is a comforting and flavorful dish, combining tender Yukon Gold potatoes, soft leeks, and aromatic herbs cooked slowly to perfection. Finished with creamy heavy cream and garnished with fresh scallions, cheddar cheese, and crispy bacon, it’s a hearty yet light alternative to traditional loaded baked potato soup. Perfect for a simple, fuss-free meal that warms you up from the inside out.

Instructions

Prepare the leeks: Thoroughly wash the leeks and slice off the thick green ends. Roughly chop the white and light green parts. In a large skillet, melt the butter over medium heat. Add leeks and season with salt and pepper. Cook until the leeks are softened and translucent, about 5-7 minutes. Add minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant.
Assemble in slow cooker: Transfer the cooked leeks and garlic to the slow cooker. Add the Yukon Gold potatoes (cut in halves if large), 1 tablespoon of salt, 1/2 tablespoon of black pepper, Italian seasoning, thyme sprigs, and bay leaves. If desired, tie the thyme and bay leaves into a bundle with baker’s twine for easy removal.
Add broth and cook: Pour 7 cups of chicken broth over the ingredients in the slow cooker. Cover with the lid and cook on high for 5 hours or low for 8 hours until potatoes are very tender.
Blend the soup: Remove the thyme and bay leaves or herb bundle from the slow cooker. Use an immersion blender directly in the pot or carefully transfer soup to a food processor in batches, blending until smooth but still slightly textured. Be cautious not to over-blend to avoid a gluey texture.
Add cream and finish blending: Stir in the heavy cream and blend again just until the cream is fully incorporated for a rich, smooth consistency.
Serve and garnish: Ladle the soup into bowls and garnish with freshly grated cheddar cheese, chopped scallions, and crispy bacon bits. Serve with crusty bread on the side for a complete and satisfying meal.

Notes

You may peel the Yukon Gold potatoes if preferred, but leaving the skins on adds texture and nutrients.
Adjust red pepper flakes to taste or omit if you prefer a milder soup.
Using a herb bundle makes it easier to remove thyme and bay leaves after cooking.
For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon garnish.
Do not over-blend the soup to avoid it becoming gluey; a slightly rustic texture is preferable.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 5 hours on high or 8 hours on low
Category: Soup
Method: Slow Cooker
Cuisine: American