Slow Cooker Potato Leek Soup

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Slow Cooker Potato Leek Soup

Creamy, comforting, and full of flavor — a wholesome soup for chilly days.

If you’re craving a warm, hearty meal that’s easy to prepare, this Slow Cooker Potato Leek Soup is the perfect choice. Also known as potage parmentier, this French-inspired classic combines tender potatoes, sweet leeks, and aromatic herbs to create a creamy, satisfying soup that’s both comforting and nutritious. Best of all, your slow cooker does most of the work, making it an ideal hands-off dinner for busy days.

Why You’ll Love This Recipe

  • Simple and wholesome: Made with fresh vegetables and pantry staples.
  • Creamy and cozy: Smooth, velvety texture with rich flavor.
  • Perfect for meal prep: Freezes and reheats beautifully.
  • Vegetarian-friendly: Comforting yet light enough for everyday dinners.

Ingredients

Serves: 8 | Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hours 10 minutes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 3 leeks, white and light green parts only, thoroughly washed and roughly chopped
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1¼ teaspoons salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 6 to 8 cups vegetable broth
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • ½ cup heavy cream (optional)
  • Chopped fresh parsley, for garnish (optional)
  • Fresh thyme leaves, for garnish (optional)

Instructions

1. Prepare the Vegetables

Place the chopped potatoes and leeks in the slow cooker. Set aside.

2. Sauté for Flavor

Heat the olive oil in a skillet over medium heat. Add the carrots and celery and cook for about 4 minutes until slightly softened. Stir in the garlic and cook for 20 seconds more, just until fragrant.

Transfer the sautéed vegetables to the slow cooker.

3. Combine and Cook

Add the vegetable broth, butter, and thyme sprigs to the slow cooker. Cover with the lid and cook:

  • On LOW: 6–8 hours
  • On HIGH: 4–5 hours
    Cook until the potatoes are very tender.

4. Blend Until Smooth

Remove and discard the thyme sprigs. Stir in the heavy cream, if using. Using an immersion blender, blend the soup until smooth and creamy.

If you prefer a chunkier texture, blend only part of the soup.
Tip: If using a traditional blender, blend in batches and be cautious with the hot liquid.

5. Adjust and Serve

Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

Ladle the soup into bowls and garnish with chopped parsley and thyme leaves before serving.

Helpful Tips

  • Clean leeks thoroughly: Leeks can trap dirt between layers — slice them lengthwise and rinse well before using.
  • Avoid curdling: Stir in the heavy cream after removing the soup from heat.
  • Enhance flavor: Add a splash of lemon juice before serving for a touch of brightness.
  • Make it vegan: Skip the butter and cream or substitute with olive oil and coconut milk.
  • Freezing tip: For best results, freeze the soup without cream for up to 3 months. Thaw overnight in the fridge, reheat gently, and stir in cream just before serving.

Nutrition Information

Serving: 1 cup
Calories: 159 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 473 mg | Potassium: 608 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 2396 IU | Vitamin C: 20 mg | Calcium: 71 mg | Iron: 5 mg

Nutritional information is an estimate and may vary depending on the exact ingredients and preparation.

 

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