There’s something timeless and soul-soothing about a bowl of potato leek soup. With its velvety texture, subtle sweetness from leeks, and rich, creamy finish, it’s the kind of dish that feels like a warm hug on a chilly day. This slow cooker version makes the process effortless—just set it and forget it, then return to a house filled with comforting aromas and a hearty meal ready to serve.
Why You’ll Love This Recipe
Hands-off cooking: Just a few minutes of prep, then let your crockpot do the work
Classic flavor: The combination of buttery leeks, earthy potatoes, and savory herbs is simple but deeply satisfying
Creamy and comforting: The addition of heavy cream gives it a luxurious texture without any fuss
Great for meal prep: Stores and reheats beautifully for easy lunches or dinners
Crowd-pleasing: Family-friendly and perfect for cozy gatherings or lazy weekends
Tip: You can find a full list of ingredients and measurements in the recipe card below.
Ingredients
2 large leeks, sliced (discard tough green tops)
3 tablespoons salted butter
2 cloves garlic, minced
3 pounds Yukon gold potatoes
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme or 1 teaspoon dried leaf thyme
1½ teaspoons salt
½ teaspoon black pepper
1½ cups heavy cream
Fresh chives, chopped (for garnish)
Instructions
Prepare the Leeks
Slice the leeks and discard the thick green tops. In a skillet over medium-high heat, melt butter and sauté leeks with the minced garlic until softened and fragrant.
Load the Crockpot
Transfer the sautéed leeks and garlic to your slow cooker. Add the Yukon gold potatoes (peeled or unpeeled, your choice), bay leaves, thyme, salt, and black pepper.
Add Broth and Cook
Pour in the chicken broth and stir everything to combine. Cover with the lid and cook on high for 5 hours or low for 8 hours, until the potatoes are fork-tender.
Blend the Soup
Remove the bay leaves and thyme sprigs (if using fresh). Use an immersion blender to blend the soup until smooth and creamy—but be careful not to over-blend. If using a traditional blender or food processor, work in small batches to avoid spills.
Add the Cream
Stir in the heavy cream and blend just a bit more to fully incorporate. The soup should be rich and smooth.
Garnish and Serve
Ladle the soup into bowls, top with chopped chives, and serve hot with a slice of crusty bread on the side.
Variations
Vegetarian option: Use vegetable broth instead of chicken broth
Make it dairy-free: Substitute butter with olive oil and cream with full-fat coconut milk or a plant-based cream
Add extra veggies: Stir in a handful of spinach or kale after blending for a nutritional boost
Make it chunky: Blend only half the soup if you prefer a more textured consistency
Top it off: Add crispy bacon bits, shredded cheddar, or a drizzle of olive oil for extra flavor
Heating and Storage
Storage: Let the soup cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or microwave in individual portions
Freezing: This soup freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating
Frequently Asked Questions
Can I use russet potatoes instead of Yukon gold?
Yes, russets will work, though Yukon golds give a creamier texture and buttery flavor.
Should I peel the potatoes?
It’s optional. Yukon gold skins are thin and blend well, but you can peel them if you prefer a smoother soup.
Can I make this soup on the stovetop instead of a crockpot?
Absolutely. Simmer everything in a large pot over medium-low heat for 45–60 minutes until potatoes are soft, then proceed with blending and adding cream.
Can I freeze potato leek soup?
Yes, but note that the texture may change slightly due to the cream. It still tastes delicious after thawing and reheating.
Do I need to use fresh thyme?
Fresh thyme gives a more vibrant flavor, but dried thyme works well too. Just be sure to use the leaf variety, not ground.
Can I use milk instead of cream?
You can, but the soup will be less rich. Whole milk is the best substitute if you’re avoiding heavy cream.
What if I don’t have an immersion blender?
A countertop blender or food processor will do the job—just blend in batches and be cautious with the hot liquid.
Can I add protein to this soup?
Yes. Shredded chicken, cooked sausage, or even a poached egg make excellent additions for a heartier bowl.
What do leeks taste like?
Leeks have a mild, slightly sweet onion flavor that mellows beautifully when cooked.
How do I clean leeks properly?
Leeks can be sandy inside their layers. Slice them and soak in a bowl of cold water, swishing them around to loosen any dirt. Drain and rinse thoroughly.
Conclusion
Creamy Crockpot Potato Leek Soup is everything you want in a comforting meal—easy, cozy, and full of nourishing flavor. With just a handful of pantry staples and a few fresh ingredients, you’ll have a rich, velvety soup that tastes like it simmered all day on the stove. Whether you enjoy it on a cold night or prep it for the week ahead, this recipe is a keeper.
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Creamy Crockpot Potato Leek Soup
- Total Time: Varies
- Yield: 6 servings
- Diet: Gluten Free
Description
This cozy and creamy slow cooker potato leek soup is packed with flavor from sautéed leeks, Yukon gold potatoes, and a touch of heavy cream. Perfect for easy weeknight dinners or weekend comfort food.
Ingredients
2 large leeks, sliced
3 tablespoons salted butter
2 cloves garlic, minced
3 pounds Yukon gold potatoes
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme or 1 teaspoon dried leaf thyme
1½ teaspoons salt
½ teaspoon black pepper
1½ cups heavy cream
Fresh chives, chopped (for garnish)
Instructions
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Slice leeks and sauté with butter and garlic in a skillet until softened
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Add leeks, potatoes, bay leaves, thyme, salt, pepper, and broth to slow cooker
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Cook on high for 5 hours or low for 8 hours until potatoes are tender
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Remove bay leaves and thyme sprigs. Blend soup until smooth with an immersion blender
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Stir in heavy cream and blend briefly again
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Serve hot, garnished with chopped chives
Notes
Don’t over-blend or the soup can become gluey
Use vegetable broth for a vegetarian version
Adjust consistency with more broth or cream as needed
- Prep Time: 15 minutes
- Cook Time: : 5–8 hours (depending on setting)
- Category: Soup, Comfort Food
- Method: slow cooker
- Cuisine: American
