Creamy Potato and Leek Soup in the Crockpot blends tender potatoes and mild leeks in a rich, velvety broth. Slow-cooked with garlic and cream, 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 Prep: Rinse leeks thoroughly—slice them open to wash out dirt hiding in the layers; use white and light green parts.
- Potato Size: Dice potatoes evenly (about ½-inch cubes)—cooks consistently and blends smoothly.
- Creamy Finish: Blend half the soup and leave some chunks—gives a perfect creamy-chunky balance; use an immersion blender for ease.
- Flavor Boost: Sauté leeks and garlic in butter first—deepens the taste; skip if you’re in a hurry.
- Thicken Trick: Mash a few potatoes against the side or add a cornstarch 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 Creamy Potato and Leek Soup Crockpot Recipe—it’s a warm, velvety hug in a bowl that’ll make any day feel cozy and special! Imagine the soothing aroma of tender potatoes and sweet, mild leeks simmering all day in a rich, creamy broth, with hints of garlic and a touch of herbs weaving through every spoonful. You’ll love how this recipe takes humble ingredients and turns them into a comforting masterpiece with the magic of the slow cooker—no babysitting a pot required—just toss everything in and let it transform while you go about your day.
It’s perfect for those chilly afternoons when you crave something hearty yet simple, or a relaxed dinner when you want to unwind with a bowl of pure comfort. The potatoes melt into the broth, the leeks add that gentle oniony sweetness, and the cream ties it all together into a silky, satisfying soup that’s downright irresistible. Serve it up with a hunk of crusty bread or a sprinkle of chives, and watch it warm you from the inside out. The crockpot makes it so effortless, blending the flavors into something so rich and delicious you’ll be amazed it was this easy. This isn’t just a soup—it’s a creamy, potato-leek dream that’ll have you savoring every spoonful and reaching for seconds before the pot’s even cool!
Creamy Potato and Leek Soup
Velvety soup with potatoes and leeks in a creamy broth, slow-cooked.
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
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 1 medium yellow onion, diced (optional)
- 1 bay leaf (optional)
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Creamy Potato and Leek Soup Crockpot Recipe simmering—it’s going to be a cozy, velvety treat! First, prep those leeks—slice them lengthwise, rinse out any dirt hiding in the layers (they can be sneaky!), 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 sweetness—it’s optional but so good!
- Now, let’s build that flavor! Add the minced garlic, chicken broth, butter (cut it into little pieces so it melts easy), dried thyme (or fresh sprigs if you’ve got them), and the bay leaf if you’re using it. Give it 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 fork-tender and the leeks soft and melty. Remove the bay leaf if you used one, then pour in the heavy cream—watch it turn that broth into creamy perfection! For that velvety texture, grab an immersion blender (or use a regular blender in batches) and blend about half the soup—leave some potato chunks for that hearty bite. Stir it all together, then taste—add a pinch of salt and pepper until it’s just right.
- Serve it up hot—ladle that creamy goodness into bowls, maybe sprinkle some chives or extra thyme on top for a fancy 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 rich, tender, and oh-so-delicious—enjoy every comforting spoonful!
Notes
- Rinse leeks well—dirt loves to hide in those layers!
- Blend half for creamy-chunky balance—adjust to your texture preference.
- Leftovers thicken in the fridge—thin with a splash of broth when reheating!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 347Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 107mgCarbohydrates 48gFiber 5gSugar 5gProtein 9g
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 Gold for creamy texture, russet for a starchier base; peel or leave skins on.
- Leeks: Fresh leeks (2-3 large)—use white and light green parts; mild and sweet, they’re the soul of the soup.
- Heavy Cream: Full-fat cream for richness—half-and-half works but won’t be as thick; adds that velvety finish.
- Chicken Broth: Low-sodium broth for depth—vegetable broth works too; homemade elevates the flavor.
- Garlic: Fresh minced garlic for warmth—2-3 cloves or adjust to taste; a key aromatic.
- Butter: Unsalted butter for sautéing or richness—adds a silky touch; olive oil works as a substitute.
- Thyme: Dried or fresh thyme (1 teaspoon dried, 2 sprigs fresh)—subtle herb flavor; optional but classic.
- Onion: Yellow onion (1 medium)—adds extra sweetness; optional if you want more depth.
- Salt and Pepper: To taste—enhances all the flavors; adjust at the end.
- Bay Leaf: One leaf for subtle earthiness—remove before blending; optional but traditional.
Variations and Substitutions
- Potato Swap: Use sweet potatoes or red potatoes—sweet potatoes add sweetness, red keep a firmer bite.
- Cream Alternatives: Use half-and-half, milk, or a dairy-free cream—milk may need thickening with flour or cornstarch.
- Broth Options: Swap chicken broth for vegetable or beef—vegetable keeps it light, beef adds richness.
- Greens Addition: Stir in spinach or kale—add in the last 30 minutes for color and nutrition.
- Cheese Boost: Mix in cheddar or Parmesan—stir in at the end for a cheesy twist.
- Spice Variations: Add smoked paprika or cayenne—paprika for smokiness, cayenne for a gentle kick.
- Protein Add-In: Toss in cooked bacon or ham—stir in at the end for a hearty upgrade.
- Gluten-Free: Naturally gluten-free—just ensure broth is certified gluten-free.
- Low-Carb Option: Use cauliflower instead of potatoes—blends creamy and keeps carbs down.
- Herb Twist: Swap thyme for rosemary or dill—rosemary adds woodiness, dill brings freshness.
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; may thicken slightly.
- Make-Ahead: Prep potatoes and leeks the night before—store in the fridge and assemble in the crockpot in the morning.
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