Slow Cooker Potato Leek Soup

5 from 2 votes
Prep Time 15 minutes
Cook Time 6 hours
Print Review
Serve up a warm bowl of slow cooker potato leek soup. Just saute the vegetables, simmer the potatoes, puree it all together, that’s it!


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion ¼-inch dice
  • 4 cups sliced leeks white and light green parts, 1/8-inch slices
  • 1 tablespoon minced garlic
  • 3 cups russet potatoes peeled and cut into 1-inch cubes
  • 4 cups unsalted vegetable stock
  • 1 ½ teaspoon kosher salt
  • 1 bay leaf
  • 3 sprigs thyme
  • 1/2 cup heavy cream
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped chives


  1. Heat a large saute pan over medium heat.
  2. Add butter and olive oil to the pan, once hot add the onions. Saute until fragrant, 2 minutes.
  3. Add the leeks and saute until softened, stirring frequently and very lightly browning, 5 to 7 minutes.
  4. Add garlic and saute for 30 seconds.
  5. Transfer sauteed vegetables to the slow cooker.
  6. Add potatoes, vegetable broth, salt, bay leaf, and thyme to the slow cooker.
  7. Place lid on slow cooker and cook on “High” setting for 4 to 6 hours or “Low” setting 6 to 8 hours, or until potatoes are fork tender.
  8. Remove and discard bay leaf and thyme sprigs.
  9. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. If soup is removed from the slow cooker, transfer back to the pot.
  10. Add in heavy cream and black pepper, whisk to combine.
  11. Taste the soup and adjust seasoning.
  12. Garnish soup with a drizzle of cream and chives.
Nutrition Facts
Slow Cooker Potato Leek Soup
Amount Per Serving
Calories 995 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 37g185%
Cholesterol 193mg64%
Sodium 3558mg148%
Potassium 1966mg56%
Carbohydrates 86g29%
Fiber 6g24%
Sugar 3g3%
Protein 12g24%
Vitamin A 2240IU45%
Vitamin C 30.4mg37%
Calcium 148mg15%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.