Creamy Potato Leek Soup Recipe

Introduction

Potato Leek Soup is a comforting classic that combines creamy potatoes with the gentle onion flavor of leeks. This easy crock pot recipe creates a velvety soup perfect for chilly days or anytime you crave a warm, satisfying meal.

Ingredients

• 2 large leeks (sliced)
• 3 Tbsp. salted butter
• 2 cloves garlic (minced)
• 3 lbs. Yukon gold potatoes
• 7 cups chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme or 1 tsp. dried leaf thyme (not ground)
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups heavy cream
• Fresh chives (chopped, for garnish)

Instructions

1. Step 1: Slice the leeks, discarding the thick green ends. In a large skillet, melt the butter over medium-high heat and add the leeks and minced garlic. Cook until the leeks are softened, about 5 minutes.
2. Step 2: Transfer the cooked leeks and garlic to a crock pot. Add the peeled or unpeeled potatoes, bay leaves, thyme, salt, and pepper.
3. Step 3: Pour in the chicken broth and cover with the lid. Cook on high for 5 hours or low for 8 hours, until the potatoes are tender.
4. Step 4: Remove the fresh thyme sprigs and bay leaves. Use an immersion blender to blend the soup until mostly smooth but still slightly textured. If using a food processor or blender, work in small batches to avoid over blending.
5. Step 5: Stir in the heavy cream and blend briefly again for a creamy consistency. Garnish with chopped fresh chives and serve hot with crusty bread.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use a mix of Yukon gold and Russet potatoes for a bit more texture.
• Swap heavy cream for half-and-half for a lighter soup, though it will be less rich.
• Add a splash of white wine when cooking the leeks for additional depth of flavor.
• Top with crispy bacon bits or shredded cheese for extra indulgence.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen leeks or potatoes for this soup?

Fresh leeks and potatoes work best for flavor and texture, but you can use frozen if needed. Thaw and drain excess water before cooking to avoid a watery soup.

How can I make this soup gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check labels to be sure.

Creamy Potato Leek Soup Recipe

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★★★★★

4.8 from 91 reviews

A comforting and creamy Potato Leek Soup slow-cooked to perfection, blending tender Yukon Gold potatoes, aromatic leeks, and fresh herbs into a smooth and flavorful delight, finished with rich heavy cream and a garnish of fresh chives.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 5 hours (high) or 8 hours (low)
• Total Time: 5 hours 20 minutes (high) or 8 hours 20 minutes (low)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 large leeks (sliced, white and light green parts only)
• 2 cloves garlic (minced)
• 3 lbs. Yukon Gold potatoes (peeled if preferred)
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp. dried leaf thyme)
• Fresh chives (chopped, for garnish)

Dairy & Fats

• 3 Tbsp. salted butter
• 1 1/2 cups heavy cream

Liquids & Broth

• 7 cups chicken broth

Spices & Seasonings

• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

Instructions

1. Cook the leeks and garlic: Slice the leeks, discarding the thick dark green ends. Heat a large skillet over medium-high heat and melt the butter. Add the sliced leeks and minced garlic, cooking until the leeks are softened and fragrant, about 5–7 minutes.
2. Combine ingredients in the slow cooker: Transfer the softened leeks and garlic to the slow cooker. Add the peeled or unpeeled potatoes, bay leaves, thyme sprigs or dried thyme, salt, and black pepper. Pour in the chicken broth to cover the ingredients.
3. Slow cook the soup: Close the slow cooker lid and cook on high for 5 hours or low for 8 hours until the potatoes are very tender.
4. Blend the soup: Once the potatoes are softened, remove the fresh thyme sprigs and bay leaves. Use an immersion blender directly in the slow cooker or transfer the soup in small batches to a food processor or blender. Blend until smooth but avoid over-blending to maintain some texture.
5. Add cream and garnish: Stir in the heavy cream and blend briefly to combine. Ladle the hot soup into bowls and garnish with freshly chopped chives. Serve warm, ideally with crusty bread for dipping.

Notes

• The thick dark green parts of the leeks are discarded because they are tough and fibrous.
• You can peel the potatoes if you prefer a smoother texture, but leaving the skins on adds extra nutrients and rustic texture.
• Using an immersion blender in the slow cooker makes blending easier and reduces cleanup.
• For a vegetarian version, substitute vegetable broth for the chicken broth.
• The soup can be made a day ahead and reheated gently on the stovetop or in the microwave.

Keywords: potato leek soup, slow cooker soup, creamy potato soup, comfort food, slow cooked leek soup