This hearty and comforting slow cooker leek and potato soup is made with minimal effort, for a filling and delicious appetizer or dinner.
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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.
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.
Discover more healthy vegetable soup recipes
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.
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.
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.
Frequently asked questions
Absolutely. Slow cooked potatoes are similar to boiled potatoes.
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.
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.
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.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Slow Cooker Leek and Potato Soup
Equipment
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.
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