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

Diet: Vegetarian

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: serves

Calories: 407kcal

Author: Lucy Mathieson

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 teaspoon 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

Stop blending as soon as the soup is smooth - over-blending can activate potato starch and make the texture gluey.
Clean leeks well: slice lengthways and rinse between layers to remove grit.
Keep leeks pale: sauté gently; browning dulls the flavour and colour.
Avoid "gluey" soup: blitz briefly with an immersion blender; if using a high-powered jug blender, pulse in short bursts.
Perfect thickness: if it's too thick after blending, stir in ½-1 cup warm stock until it's just right.
Season at the end: stocks vary - taste after adding cream/milk, then adjust salt and pepper.
Make-ahead: store in an airtight container in the fridge for up to 3 days. Reheat gently until piping hot.
Freezing: for best texture, freeze before adding cream. Cool completely, portion and freeze up to 3 months. Thaw, reheat, then stir in cream/milk to finish.
Serving ideas: try with Ham, Cheese & Zucchini Muffins, Bacon & Cheese Muffins, or Spinach & Feta Muffins for dunking.

Nutrition