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    Home » Slow Cooker Soups

    Slow Cooker Leek and Potato Soup

    Posted: Sep 9, 2020 · Updated: Jan 19, 2022 by Tonje

    Jump to Recipe

    This hearty and comforting slow cooker leek and potato soup is made with minimal effort, for a filling and delicious appetizer or dinner.

    Leek and potato soup in bowls.
    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    We love a good comforting, healthy and hearty soup for fall, and the easier the better. This slow cooker leek and potato soup is made in a slow cooker, and only requires 4 ingredients.

    The recipe also happens to be vegan, dairy free, gluten free, soy free and nut free, and is an excellent choice if you have to cater for multiple dietary requirements.

    Although the dish is very simple, incredibly affordable and easy to make, it's packed with flavor, and the soup is creamy smooth. An absolute winner at the dinner table, and a new family favorite.

    If you love this recipe, you might want to check out my collection of healthy slow cooker soup recipes, including slow cooker French onion soup and slow cooker chicken taco soup.

    Ingredients

    For this recipe you will need potatoes, leeks, vegetable broth (or water + bouillon cubes), fresh thyme, salt and pepper.

    You will also need a slow cooker, and an immersion blender or a regular blender.

    Ingredients for leek and potato soup.

    Instructions

    Peel the potatoes, and dice them into bite sized chunks. Chop the leeks, and finely chop the thyme. Add these, along with the vegetable stock to the slow cooker. Cover with a lid, and slow cook on high for 3-5 hours, or on low for 6-8 hours.

    Leeks, potatoes and stock in a slow cooker.

    Make sure that the potatoes are soft enough to pierce with a fork. Use an immersion blender to blend the soup smooth. You can alternatively blend the soup in batches using a regular blender.

    Add salt and pepper to taste, and optionally any additional seasoning. Serve the soup immediately with your favorite sides, or store it in a refrigerator or freezer for later.

    Discover more healthy vegetable soup recipes

    Creamy leek and potato soup in a crockpot.

    Top tips

    Here is my best advice to help you succeed with this simple soup recipe:

    • Make sure that the potatoes are cooked through before you blend the smooth. They should be soft enough to pierce easily with a fork.
    • Taste the blended soup before adding any salt or pepper. The vegetable broth could already be salty enough.
    • Peeling the potatoes is key to making the soup perfectly smooth. If you keep the skins on, the soup will have a grainier texture, but it will still taste good.
    • Use a decent amount of thyme, both the leaves and stems. This is the main flavor component of the soup, and should not be omitted.

    Serving suggestions

    • Crusty or toasted bread, garlic bread or baguettes - I love dunking bread into the creamy smooth soup.
    • Air fryer bacon - serve the soup with crispy bacon bits on top. It adds extra texture and makes the soup more filling. Alternatively, use croutons.
    • Pear and walnut salad - A simple side salad makes the meal.
    Garlic bread dipped into a bowl of soup.

    Variations

    • Add more "hidden veggies". Any leftover vegetables can be added to the soup, as it will be blended smooth anyway. Try adding some cauliflower, broccoli, celery or onions.
    • If you want an even creamier soup, you can add some cream, milk, sour cream or Greek yogurt.
    • If you don't have a slow cooker, you can make this soup on the stove top as well. Add the ingredients in a pot, and leave the soup to simmer on low for about 30 minutes before blending the soup.
    • Feel free to change up the seasoning. A variety of herbs would go great in this recipe.
    Bowls of soup in a table with a leek, garlic bread and fresh thyme.

    Leftovers

    Leftover slow cooker leek and potato soup can be stored in an airtight container in a refrigerator for up to 4 days. Reheat the soup for a few minutes in a microwave or in a pot on the stove top, and serve it warm.

    The soup is also ideal for freezing, and can be frozen for up to 6 months. Defrost the soup, then reheat it before serving.

    As the soup stores well, I recommend this recipe as a potential freezer meal. Make a big batch, and freeze the soup down for quick and easy future lunches or dinners. This is a great way to save some time in the future, but also an opportunity to use up any surplus of leeks, potatoes or fresh thyme that you might have.

    Slow cooker leek and potato soup in a bowl.

    Frequently asked questions

    Can you put raw potatoes in a slow cooker?

    Absolutely. Slow cooked potatoes are similar to boiled potatoes.

    How do you thicken leek and potato soup?

    After blending the soup, the potatoes will thicken it. If you still think the soup is too thin, you can add some instant mashed potatoes, cornstarch slurry or make a roux.

    Can you make leek and potato soup without cream?

    Yes. Many recipe call for cream to be added, but this is an optional ingredient. The soup is thick and creamy enough without adding any dairy.

    Which part of the leek do you use in soup?

    The white and light green parts are usually used, but you can also add some of the darker green leaves which carry a much stronger flavor.

    You might also like these recipes

    • Slow Cooker Ham and Potato Soup
    • Crockpot Cabbage Roll Soup
    • Slow Cooker Pumpkin Soup
    • Slow Cooker French Onion Soup
    • Instant Pot Cauliflower Soup
    • Instant Pot Tomato Soup

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Slow Cooker Leek and Potato Soup.

    Slow Cooker Leek and Potato Soup

    This hearty and comforting slow cooker leek and potato soup is made with minimal effort, for a filling and delicious appetizer or dinner.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 6 hours hrs
    Course Dinner, lunch, Soup
    Cuisine American, British
    Servings 4
    Calories 148 kcal

    Equipment

    • Slow Cooker
    • Immersion Blender
    Prevent your screen from going dark

    Ingredients
      

    • 1 lb potatoes (500 g)
    • 12 oz leeks (350 g)
    • 3 cups vegetable stock (700 ml)
    • small handful of fresh thyme (or 1 tablespoon dried)
    • ¼ teaspoon salt (optional)
    • ¼ teaspoon pepper (optional)

    Instructions
     

    • Peel the potatoes, and dice them into bite sized chunks. Chop the leeks, and finely chop the thyme. Add these, along with the vegetable stock to the slow cooker.
    • Cover with a lid, and slow cook on high for 3-5 hours, or on low for 6-8 hours.
    • Make sure that the potatoes are soft enough to pierce with a fork. Use an immersion blender to blend the soup smooth. You can alternatively blend the soup in batches using a regular blender.
    • Add salt and pepper to taste, and optionally any additional seasoning. Serve the soup immediately with your favorite sides, or store it in a refrigerator or freezer for later.

    Video

    Notes

    • Make sure that the potatoes are cooked through before you blend the smooth. They should be soft enough to pierce easily with a fork.
    • Taste the blended soup before adding any salt or pepper. The vegetable broth could already be salty enough.
    • Peeling the potatoes is key to making the soup perfectly smooth. If you keep the skins on, the soup will have a grainier texture, but it will still taste good.
    • Use a decent amount of thyme, both the leaves and stems. This is the main flavor component of the soup, and should not be omitted.
    • Leftover slow cooker leek and potato soup can be stored in an airtight container in a refrigerator for up to 4 days, or frozen for up to 6 months. 

    Nutrition

    Calories: 148kcalCarbohydrates: 34gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 874mgPotassium: 630mgFiber: 4gSugar: 6gVitamin A: 1793IUVitamin C: 33mgCalcium: 64mgIron: 3mg
    Keyword dairy free, gluten free, healthy, leeks, potatoes, vegan
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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