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.
Ingredients
Scale
Vegetables
- 3 pounds Yukon Gold potatoes (peeled optional, cut in halves if large)
- 2 large leeks, washed and sliced (discard thick green ends)
- 3 cloves garlic, minced
- fresh scallions for garnish
Dairy
- 3 tablespoons unsalted butter
- 1.5 cups heavy cream
- grated cheddar cheese for garnish
Herbs and Spices
- 1 teaspoon red pepper flakes (optional)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 1/2 tablespoon black pepper
Liquids
- 7 cups chicken broth
Others
- Bacon for garnish
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
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: slow cooker soup, leek and potato soup, comforting soup, easy slow cooker recipes, creamy potato soup, autumn soup
