Crock Pot Potato Leek Soup
Cozy up with a bowl of velvety Crock Pot Potato Leek Soup, a comforting and foolproof recipe that’s as easy to prepare as it is delicious. This slow-cooker soup combines the mild sweetness of sautéed leeks, the creamy texture of russet potatoes, and the aromatic depth of fresh thyme and bay leaf, all simmered to perfection in rich vegetable broth. A touch of heavy cream adds indulgent silkiness, while fresh chives provide a bright, herbaceous finish. With just 15 minutes of prep time and your crock pot doing the hard work, this hearty soup is the ultimate winter warmer. Serve it with crusty bread for a complete, satisfying meal. Perfect for busy weeknights or a low-effort weekend dinner, this recipe is a must-try for soup lovers!
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Recipe Information
Ingredients
- 3 stalks Leeks
- 4 medium Russet potatoes
- 3 cloves Garlic cloves
- 4 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 2 tablespoons Chives
Instructions
Clean the leeks thoroughly to remove any dirt or grit. Slice the white and light green parts into thin rings and discard the dark green tops.
Peel and dice the russet potatoes into 1-inch cubes.
Mince the garlic cloves finely.
In a frying pan over medium heat, melt the butter. Add the sliced leeks and minced garlic, cooking for 5-7 minutes until softened and fragrant but not browned.
Transfer the cooked leeks and garlic to the crock pot.
Add the diced potatoes, vegetable broth, salt, black pepper, fresh thyme, and the bay leaf to the crock pot.
Stir the ingredients gently, cover, and set the slow cooker to low. Cook for 6 hours, or until the potatoes are very tender.
Once cooked, remove the bay leaf and use an immersion blender to puree the soup directly in the crock pot until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the slow cooker.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Set the crock pot to warm for 5-10 minutes to heat the cream through.
Ladle the soup into bowls and sprinkle with chopped chives before serving. Optionally, serve with crusty bread on the side.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 32.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6176 mg | 131% | |
*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.
