Name: Potato and Leek Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 3 pounds Yukon Gold or russet potatoes, peeled and diced into ½-inch cubes; 3 large leeks (white and light green parts only), sliced and rinsed; 4 cups low-sodium chicken broth; 3 garlic cloves, minced; 1 teaspoon dried thyme (or 1 tablespoon fresh); 2 tablespoons unsalted butter; 1 medium yellow onion, diced (optional); 1 bay leaf (optional); Salt and pepper to taste; ½ cup heavy cream (optional)

Potato and Leek Soup in the Crockpot combines tender potatoes and mild leeks in a savory broth with subtle garlic and herbs. Slow-cooked to perfection, this hearty soup offers a comforting, flavorful warmth—perfect for a cozy day, served with crusty bread, straight from your slow cooker.

Recipe Tips and Tricks

Leek Cleaning: Slice leeks lengthwise and rinse well—dirt hides in layers; use white and light green parts only.
Potato Cut: Dice potatoes into ½-inch cubes—cooks evenly; leave skins on for texture if using Yukon Gold.

Blending Option: Blend half for a chunky-smooth mix—use an immersion blender for ease; skip for rustic texture.
Flavor Boost: Sauté leeks and garlic first—deepens taste; add raw for simpler prep.
Thicken Trick: Mash some potatoes or add a slurry (1 tablespoon cornstarch + 2 tablespoons water) if it’s too thin.

Why You’ll Love This Recipe

You’re going to absolutely adore this Potato and Leek Soup Crockpot Recipe—it’s a hearty, soul-warming bowl of comfort that’ll make any day feel cozy and delicious! Imagine the gentle, savory aroma of tender potatoes and sweet leeks simmering all day in a fragrant broth with hints of garlic and thyme, filling your home with that inviting scent that promises a simple, wholesome meal is on its way. You’ll love how this recipe takes classic ingredients and turns them into a nourishing masterpiece with the slow cooker—just toss everything in and let it meld into something wonderful while you go about your day. It’s perfect for those chilly afternoons when you crave something filling yet light, or a relaxed evening when you want a fuss-free dish that warms you from the inside out. The potatoes break down into a soft, hearty base, the leeks add that mild, oniony sweetness, and the broth ties it all together with a comforting depth that’s pure bliss in every spoonful. Serve it with a hunk of crusty bread, a sprinkle of fresh herbs, or just as is, and feel the cozy vibes wash over you. The crockpot makes it so effortless, blending the flavors into something so satisfying you’ll be amazed it was this easy to create such a timeless soup. This isn’t just a dish—it’s a Potato and Leek Soup experience that’ll have you savoring every warm bite and reaching for more before the pot’s even cool!

Yield: Serves 8

Potato and Leek Soup

Hearty soup with potatoes and leeks in savory broth, slow-cooked.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 pounds Yukon Gold or russet potatoes, peeled and diced into ½-inch cubes

3 large leeks (white and light green parts only), sliced and rinsed
4 cups low-sodium chicken broth
3 garlic cloves, minced

1 teaspoon dried thyme (or 1 tablespoon fresh)
2 tablespoons unsalted butter
1 medium yellow onion, diced (optional)

1 bay leaf (optional)
Salt and pepper to taste
½ cup heavy cream (optional)

Instructions

Hey there, let’s get this Potato and Leek Soup Crockpot Recipe simmering—it’s going to be a hearty, cozy treat! First, prep those leeks—slice them lengthwise, rinse out any dirt hiding in the layers (they’re sneaky like that!), and chop the white and light green parts into thin half-moons. Toss them into your slow cooker. Next, peel and dice your potatoes into ½-inch cubes—keep them even so they cook nicely—and add them in too. If you’re using an onion, dice it up and throw it in for extra flavor—it’s optional but so good!
Now, let’s build that savory goodness! Add the minced garlic, chicken broth, butter (cut it into little pieces so it melts easy), dried thyme (or fresh if you’ve got it), and the bay leaf if you’re using it. Give it all a gentle stir to mix everything up, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most comforting, savory aroma—pure warmth!
When the time’s up, lift the lid—the potatoes should be soft and the leeks tender. Fish out that bay leaf if you used one, then decide your texture—want it smooth? Grab an immersion blender and blend half the soup for that perfect chunky-creamy mix, or blend it all if you love it silky. Prefer it rustic? Just mash a few potatoes with a spoon for natural thickness. Stir in the heavy cream if you’re going for that rich finish—watch it turn even more luscious! Taste it—add a pinch of salt and pepper until it’s just right.

Serve it up hot—ladle that steamy soup into bowls, maybe sprinkle some fresh chives or parsley on top for a pretty touch. Pair it with crusty bread or a simple salad if you’re feeling extra, and dig in! You’ve just made a Potato and Leek Soup that’s hearty, flavorful, and oh-so-delicious—enjoy every warm spoonful!

Notes

Rinse leeks thoroughly—keeps the soup clean and tasty!
Blend to your liking—half for chunky, all for smooth.
Leftovers thicken—reheat with a splash of broth for day-two yum!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 296Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 103mgCarbohydrates 48gFiber 5gSugar 4gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Potatoes: Yukon Gold or russet (2-3 pounds)—Yukon for creamy texture, russet for starchiness; peeled or unpeeled.
Leeks: Fresh (2-3 large)—white and light green parts for mild sweetness; rinse thoroughly.
Chicken Broth: Low-sodium broth (4 cups)—savory base; veggie broth for vegetarian option.

Garlic: Fresh minced garlic (2-3 cloves)—warm, aromatic depth; adjust to taste.
Thyme: Dried thyme (1 teaspoon)—earthy herb note; fresh (1 tablespoon) if available.
Butter: Unsalted butter (2 tablespoons)—richness; olive oil substitutes for lighter flavor.

Onion: Yellow onion (1 medium, optional)—extra savory layer; complements leeks.
Salt and Pepper: To taste—enhances all flavors; adjust at the end.
Heavy Cream: Optional (½ cup)—creamy finish; omit for lighter soup.

Bay Leaf: One leaf (optional)—subtle earthiness; remove before serving.

Variations and Substitutions

Potato Swap: Use red potatoes or sweet potatoes—red for waxy texture, sweet for a twist.
Broth Options: Use vegetable or beef broth—veggie for plant-based, beef for richer flavor.

Cream Alternatives: Add half-and-half or coconut milk—half-and-half for lighter richness, coconut for vegan creaminess.
Veggie Additions: Stir in spinach or carrots—spinach in the last 30 minutes, carrots with potatoes.
Spice Variations: Swap thyme for rosemary or dill—rosemary for boldness, dill for freshness.

Protein Boost: Add cooked bacon or ham—stir in at the end for heartiness.
Low-Carb Option: Replace potatoes with cauliflower—blends smooth and keeps carbs down.
Gluten-Free: Naturally gluten-free—ensure broth is gluten-free.

Cheesy Touch: Mix in cheddar or Parmesan—stir in at the end for extra flavor.
Herb Twist: Use fresh parsley or chives—garnish for a bright finish.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4-5 days—reheat with a splash of broth.

Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
Make-Ahead: Prep potatoes and leeks the night before—store in the fridge and assemble in the crockpot in the morning.