I think this recipe is the easiest and healthiest version of potato leek soup in the slow cooker!
I’ve always been a fan of potato and leek soup.
Yet, as I got older (and wiser), I noticed that most restaurant versions of leek and potato soup were thick and creamy, which tasted great, but weren’t so good for the waistline.
I wanted a homemade potato leek soup recipe for the slow cooker.
I was also working nearly full time in my pediatric nutrition private practice, so I also wanted a soup recipe I could make in the morning and come home to, ready to eat.
Yup, a soup I could throw together in the morning and forget about until I returned home.
So I began my research.
My Potato-Leek Soup Recipe Criteria:
- a potato leek soup recipe I could make in the slow cooker or crock pot,
- no cream (or cream optional),
- a short list of simple ingredients,
- and fast and easy to pull together.
Slow Cooker Potato and Leek Soup
What I came up with has stood the test of time and the sometimes picky palates of four kids.
This slow cooker potato leek soup has been made so many times over the last 10 years, I cannot even count.
It is, by far, my most requested soup from my children and one of the easiest soup recipes to make.
I’m not kidding!
My kids request it all the time.
And they would tell you it’s the best soup they’ve eaten!
(And how many kids do you know who like potato leek soup?!)
They also love my Roasted Pork Shoulder in the Oven.
An Irresistible Creamy Potato Leek Soup
I’m pretty pleased for the obvious reason: my kids love this leek and potato soup in the slow cooker.
But, I also love it because it’s an easy soup to make and it’s pretty healthy.
Making this soup is a quick production.
Just chop up some Yukon Gold potatoes (or sometimes I use Russet potatoes) and leeks, throw them in the slow cooker with chicken broth (or vegetable broth if you want a potato leek soup vegan option), and walk away.
This hearty soup will need about 6-8 hours to cook on medium-low heat. You could probably take this recipe and prepare it in an instant pot or on the stove top.
When you make this recipe, you’ll find that most of the effort is in rinsing the sliced leeks, which I do quickly in a bath of cold water.
Here are some of my other favorite soups I like to make:
- Hearty Chicken Vegetable Soup
- Turkey Chili in the Crockpot
- Butternut Squash Soup
- Cream of Any Vegetable Soup
- Fast and Simple Chicken Soup
Simple Soup Ingredients Equals Fast Preparation
This recipe is savory and comforting and only uses three main ingredients: leeks (both the white part of the leeks and the dark green parts), potato, and chicken broth.
Yes, I said that right.
Only 3 ingredients.
After the potato and leeks cook in the broth, I use an immersion blender (a stick blender) to blend it all up. It’s already creamy without milk or cream added to it.
(Before I had an immersion blender, I used my regular blender. Just be careful because it will be very hot!)
When to Serve Potato Leek Soup
Autumn and winter are the perfect times of year for this flavorful cream of potato leek soup.
Once fall rolls in and the school year and activities are in full swing, you can bet this comfort food will make a regular appearance on my meal plan.
I make it on those really busy nights (read = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting.
Or, when I have a full day of kiddos in my office.
What Goes Well with Potato Leek Soup in the Crock Pot?
I always purchase a loaf of crusty bread. French or Italian bread goes well with this soup.
And, I always make a salad and add a bowl of fruit to the meal.
Some of my kids like to add cheddar cheese or sour cream on top, and I under-season with salt, so you may want to add a pinch with some black pepper, too.
This recipe makes a big batch, enough to feed my family of six. Leftover soup is delicious the next day!
What’s your favorite soup in the slow cooker?
- 4 medium to large potatoes, peeled (I peel, but this is optional)
- 2-3 leeks, sliced, white and light green parts only
- 32 oz. chicken broth
- kosher salt
- Half-n-Half cream (optional)
Rinse, peel and cube the potatoes into 1" pieces.
Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).
Add potatoes, leeks and chicken broth to the crock pot (in this order).
Season with salt and pepper.
Cook on low heat for 6 hours.
Use an immersion blender or traditional blender to puree the soup.
Check flavor and season to taste.
Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 344mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 2g
This is an estimation of nutritional content.
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This post was originally published in 2013 | Updated in September 2020