This potato leek soup is one of those cozy, comforting meals that feels like a warm hug in a bowl.
It’s creamy, filling, and super easy because the slow cooker does most of the work. You chop a few veggies, throw them in the pot, and come back to a rich, velvety soup that tastes like you worked way harder than you did.
Perfect for chilly nights, busy weekdays, or when you just need something simple and soothing.
Why I Love This Recipe
I first made this on a rainy November day when I had a bag of potatoes and a few leeks from the farmers market that I didn’t want to waste. I was craving something warm and easy, and this hit the spot. I’ve made it so many times since because:
- The flavor is rich and comforting without being heavy
- It’s mostly hands-off thanks to the slow cooker
- It freezes well and makes great leftovers
- It feels fancy but it’s actually super budget-friendly
What You’ll Need
- 2 tablespoons butter
- 3 large leeks, cleaned and sliced (white and light green parts only)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken broth (or veggie broth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- Optional: chopped chives or parsley for garnish
Pro Tips
- Clean your leeks really well — dirt loves to hide in the layers.
- Dice potatoes evenly so they cook at the same rate.
- Use a potato masher for a chunkier soup, or an immersion blender for silky smooth texture.
- Want to make it vegetarian? Just swap the chicken broth for veggie broth.
- Add the cream at the end to avoid curdling.
Tools Required
- Slow cooker
- Sharp knife
- Cutting board
- Immersion blender or potato masher
- Measuring cups and spoons
- Wooden spoon
Substitutions and Variations
- Use Yukon gold potatoes instead of russet for a slightly creamier texture
- Add a pinch of thyme or rosemary for extra flavor
- For dairy-free, use olive oil instead of butter and full-fat coconut milk instead of cream
- Add cooked bacon bits on top for a smoky twist
Make Ahead Tips
- You can prep all the chopped veggies the night before and store them in the fridge.
- Cook the soup the day before and refrigerate — the flavors actually get better overnight.
- Don’t add cream until reheating the next day for best texture.
Cooking Time and Servings
- Serves: 6
- Cook Time: 6–7 hours on low or 3–4 hours on high
Cooking Instructions
Step 1: Sauté the Aromatics
In a small pan on the stove, melt 2 tablespoons of butter. Add 3 sliced leeks, 1 diced onion, and 3 minced garlic cloves. Cook for about 5 minutes until everything is soft and fragrant.
Step 2: Add Everything to the Slow Cooker
Transfer the cooked aromatics into the slow cooker. Add 4 peeled and diced russet potatoes, 4 cups chicken broth, 1 teaspoon salt, and ½ teaspoon black pepper. Stir gently.
Step 3: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are very soft and break apart easily.
Step 4: Blend the Soup
Use an immersion blender right in the slow cooker to blend the soup until smooth. Or mash with a potato masher for a rustic texture.
Step 5: Stir in Cream
Stir in 1 cup of heavy cream. Let it warm through for 5–10 minutes with the slow cooker on “keep warm.”
Step 6: Serve
Ladle the soup into a round white bowl. Top with chopped chives or parsley if you like. Serve hot with crusty bread or crackers.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or microwave — add a splash of broth or water if it gets too thick
- Soup can be frozen without cream. Just add cream when reheating
Macros (Per Serving – Approximate)
- Calories: 280
- Protein: 5g
- Fat: 17g
- Carbs: 28g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Leeks and onions are part of the allium family — when slow-cooked, their natural sugars break down and give the soup a slightly sweet, savory depth. The starch in the potatoes thickens the soup naturally, so you don’t need flour or thickeners. Adding cream at the end keeps it from curdling and gives it that classic creamy finish.
Common Mistakes
- Not cleaning leeks well — they’re often full of hidden grit
- Over-salting at the beginning — wait until the end to adjust seasoning
- Blending too early — make sure the potatoes are fully soft
- Adding cream too soon — it might curdle if the soup’s too hot
What to Serve With
- Crusty sourdough bread
- Buttery crackers
- Side salad with vinaigrette
- Roasted Brussels sprouts
- Grilled cheese sandwich
FAQ
Can I make this without a slow cooker?
Yes, just cook everything in a large pot on the stove. Simmer until the potatoes are soft, then blend and add cream.
Can I freeze it?
Yes, but do it before adding the cream. Add fresh cream when reheating.
Can I use frozen leeks?
Totally! Just make sure they’re already sliced and thawed before cooking.
Is this soup gluten-free?
Yes, no flour or thickeners here — just naturally creamy potatoes!