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)

Cook Mode Prevent your screen from going dark

Instructions

Slice leeks and sauté with butter and garlic in a skillet until softened
Add leeks, potatoes, bay leaves, thyme, salt, pepper, and broth to slow cooker
Cook on high for 5 hours or low for 8 hours until potatoes are tender
Remove bay leaves and thyme sprigs. Blend soup until smooth with an immersion blender
Stir in heavy cream and blend briefly again
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