Creamy Potato Leek Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/creamy-potato-leek-soup-recipe/
