Slow Cooker Leek And Potato Soup

A spoon holding a creamy potato and leek soup with a bowl of soup underneath.

Slow Cooker Leek And Potato Soup

Introducing the easiest, comforting and hearty Slow Cooker Leek and Potato Soup recipe ever! Just 10 minutes to prepare... then set and forget for the creamiest, most delicious soup for you!

5 from 2 votes

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Course: Soup

Cuisine: French, western

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: serves

Calories: 407kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Frying pan not required if slow cooker can sear.
slow cooker (crock pot)
hand held blender or food processor

Ingredients

45 g (3 tbs) butter
30 g (2 tbs) olive oil
2 leeks sliced finely
3 tsp minced garlic or 3 cloves, crushed
1.25 kg white potatoes peeled and diced into small pieces
1.5 litres liquid chicken stock
2 dried bay leaves
salt and pepper to season
300 ml cream or thin pouring cream
2 tbs fresh chives finely chopped, to serve

Metric - US Customary

Instructions

In a frying pan over medium-low heat, heat the butter and olive oil. Add the leeks and garlic and cook for 5 minutes or until the leeks are translucent and soft.
Transfer to a slow cooker (crock pot).
Note: if you have a searing slow cooker, you can saute the leeks and garlic in the slow cooker on the stovetop.
Add the potatoes, liquid chicken stock and bay leaves.
Cook for 4 hours on HIGH or 8 hours on LOW (until the potatoes are very soft).
Remove and discard the bay leaves.
Use a hand-held blender or food processor to puree the soup until smooth and creamy.
Stir through the cream and chives.
Season with salt and pepper.
Serve with an extra drizzle of cream and extra chives (optional).

Notes

RECIPE NOTES & TIPS

Leeks – rinse them well, fanning the green leaves out to remove soil further down the stem. Remove both ends of the leek so only the white and pale green section remains and rinse again. Chop the leek finely, place into a strainer and rinse, allowing any excess water to drain.
Potatoes – the best variety of potatoes for this recipe are those that are recommended for mashing (such as pontiac, desiree, sebago, yukon gold, russet, dutch cream etc). Dice the potatoes small to ensure that they cook quicker.
Cream - is added at the end of cooking for a silky rich and creamy flavour.
You can use cooking cream or thin pouring cream which will not curdle when heated. Bring to a very low simmer and stir until heated through.
Chicken stock - use a liquid ready made stock or powdered stock mixed with water. Alternatively you can make your own however it is time consuming - see FAQs in the post above.
Alternatively, you can replace the cream with a 'light' version, evaporated milk or fresh milk for a lower fat version.
For a vegetarian dish, simply exchange the chicken stock for vegetable stock.
If after blending, your soup is too thick - simply add an extra ½-1 cup of liquid chicken stock and blend again.
Take care when blending hot soup to avoid splashes!
Store in an airtight container in the fridge for up to 3 days.
Alternatively you can freeze potato and leek soup for up to 3 months.

Nutrition