Crock Pot Potato and Leek Soup Vichyssoise

Nutriscore Rating: 67/100

Indulge in the creamy, comforting allure of Crock Pot Potato and Leek Soup Vichyssoise, a timeless French-inspired dish with a modern slow-cooker twist. This rich and velvety soup combines the delicate sweetness of sautéed leeks, hearty russet potatoes, and luxurious heavy cream, all slow-cooked to perfection to develop deep, flavorful complexity. Whether served chilled for a classic vichyssoise experience or warm for a cozy meal, this recipe delivers gourmet results with minimal effort. With just 20 minutes of prep time and the magic of a crock pot, this is the ultimate make-ahead soup for busy days or elegant dinners. Garnish with fresh chives for a hint of color and vibrancy, and enjoy this delicious, versatile dish that’s as sophisticated as it is simple. Perfect for fans of slow cooker recipes, potato soups, and French cuisine!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

8 items

• 3 large Leeks
• 2 tablespoons Unsalted butter
• 4 medium Russet potatoes
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 2 teaspoons Salt
• 0.5 teaspoons Ground white pepper
• 2 tablespoons Chives (optional, for garnish)

📝 Instructions

9 steps

1. Slice the leeks in half lengthwise and thoroughly rinse them under cold water to remove any dirt. Pat dry and thinly slice the white and light green portions only.

2. In a large skillet, melt the unsalted butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, or until softened but not browned.

3. Peel the potatoes and dice them into 1-inch cubes.

4. Transfer the sautéed leeks and diced potatoes to your crock pot. Pour in the chicken or vegetable stock and add the salt and ground white pepper. Stir to combine.

5. Cover the crock pot and set it to low heat. Cook for 5 hours, or until the potatoes are tender and easily mashed with a fork.

6. Using an immersion blender, puree the soup directly in the crock pot until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a standard blender, being careful not to overfill.

7. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper, if needed.

8. Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or until completely cold. This step is optional if you prefer to serve the soup warm.

9. Before serving, garnish with a sprinkle of finely chopped chives, if desired. Serve chilled for a classic vichyssoise experience, or warm if preferred.

Nutrition Facts

1 serving (545.4g)

Calories		425
% Daily Value*
Total Fat		18.5 g	24%
	Saturated Fat	10.9 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		50 mg	17%
Sodium		1271 mg	55%
Total Carbohydrate		57.8 g	21%
	Dietary Fiber	6.0 g	21%
	Total Sugars	11.5 g
Protein		7.6 g	15%
Vitamin D		0.1 mcg	0%
Calcium		160 mg	12%
Iron		6.0 mg	33%
Potassium		1088 mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 993 cal (38.6%%)

Protein: 185 cal (7.2%%)

Carbs: 1392 cal (54.2%%)