Easy Slow Cooker Potato Leek Soup
Creamy, comforting, and incredibly easy to make, this Slow Cooker Potato Leek Soup is the ultimate set-it-and-forget-it meal perfect for busy weeknights or chilly days. Featuring tender leeks and russet potatoes simmered in a savory broth and blended to velvety perfection, this recipe delivers rich flavor with minimal effort. The slow cooker does all the hard work, while a touch of heavy cream and fresh thyme adds a luxurious finish. Ready in just a few simple steps and perfect for meal prep, this wholesome soup is a crowd-pleaser that pairs beautifully with crusty bread. Whether you’re seeking a cozy family dinner or a make-ahead lunch option, this recipe is sure to become a comforting favorite.
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Recipe Information
Ingredients
- 3 large Leeks
- 4 medium Russet potatoes
- 3 whole Garlic cloves
- 6 cups Chicken or vegetable broth
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 whole Bay leaf
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Start by preparing the leeks: trim off the dark green tops and root ends. Cut the leeks in half lengthwise and slice them into thin half-moons. Rinse the sliced leeks thoroughly in a colander to remove any grit or dirt.
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Peel and mince the garlic cloves.
In a large skillet over medium heat, melt the butter. Add the rinsed leeks and minced garlic, cooking until the leeks have softened and are slightly translucent, about 5 minutes.
Transfer the cooked leeks and garlic to the slow cooker.
Add the cubed potatoes, chicken or vegetable broth, salt, black pepper, thyme, and bay leaf to the slow cooker. Stir to combine.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 4-5 hours. Cook until the potatoes are very tender.
Once the soup has finished cooking, remove and discard 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 and blend until smooth, then return it to the slow cooker.
Stir in the heavy cream and cook for an additional 10-15 minutes on low to heat through.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 28.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5096 mg | 108% | |
*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.
