Slow Cooker Potato Leek Soup
Warm, velvety, and irresistibly comforting, this Slow Cooker Potato Leek Soup is the ultimate go-to recipe for cozy nights or fuss-free family dinners. Featuring tender russet potatoes, buttery leeks, and a rich splash of heavy cream, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully. The ease of this recipe lies in its hands-off, slow cooker method, making it perfect for busy schedules without sacrificing depth of taste. A quick sauté of leeks and garlic infuses the broth with a rich, aromatic base, while an immersion blender creates a luscious, creamy texture. Garnished with fresh thyme or chives, this classic soup is as elegant as it is simple. Pair it with crusty bread for a satisfying meal or serve it as a refined starter for any occasion. Keywords: potato leek soup, slow cooker soup, creamy potato soup, comfort food, easy dinner recipe.
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Recipe Information
Ingredients
- 3 large Leeks (white and light green parts only, sliced thinly)
- 4 medium Russet potatoes (peeled and diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter (unsalted)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Fresh thyme (optional, for garnish)
- 1 tablespoon Chopped chives (optional, for garnish)
Instructions
Begin by preparing the leeks: Slice off the dark green tops, leaving only the white and light green parts. Cut the leeks lengthwise, then slice them thinly into half-moons. Rinse thoroughly under cold water to remove any dirt or grit.
Peel and dice the russet potatoes into 1-inch cubes. Mince the garlic cloves and set both aside.
In a medium skillet, melt the butter over medium heat. Add the sliced leeks and garlic, cooking for 5-7 minutes until they are softened and fragrant but not browned.
Transfer the cooked leeks and garlic to your slow cooker. Add the diced potatoes, chicken or vegetable broth, salt, and pepper.
Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very tender.
Once the cooking is complete, use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender, puree, and return it to the slow cooker.
Stir in the heavy cream, taste, and adjust seasonings if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
Ladle the soup into bowls and garnish with fresh thyme or chopped chives, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 621 mg | 13% | |
*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.
