Slow cooker potato leek soup is just the thing for dinner on a chilly night!
It’s rather amazing how much more flavorful potato leek soup is when you use the slow cooker than when you make it on top of the stove. And with less work involved since you don’t need to keep an eye on it or give a stir or adjust the temperature! The potatoes are creamy and smooth. The leeks are mellow from long cooking. And then there is all the wonderful cheese to finish things off.
Hello, all!
Isn’t the slow cooker awesome?
It took me about 15 minutes to get this soup into the slow cooker, including all the chopping and sauteing the leeks. And then the slow cooker did the work, just needing a few quick additions towards the end, until it was time to finish it off and eat. (I do love my slow cooker! There is nothing like dinner happening on its own without needing me.)
Finishing it off took another 15 minutes, including pureeing it up with my stick blender and making some homemade croutons. The croutons are optional, but the ones I use in my Homemade Caesar Salad recipe are great in the soup as well.
30 minutes active time for dinner? Sign me up!
Cheesy potato leek soup is a recipe I’ve been making for decades. In the summer I love a simple soup of potato, leek, chicken broth, and cream. And not too much leek or potato! A thin, refreshing, very cold soup.
But in the winter?
It’s time for the cheese. And lots of potatoes. And plenty of leeks. I want a soup that a spoon could stand up in. Well, almost.
If your spoon can actually stand up for more than a moment, it’s probably a bit too thick and you need to add a little more liquid. š But it still should be thick and filling and comforting. I do love my comfort food and you can’t go wrong with a bowl of thick, potato leek soup to warm you up and make you feel better about the world.
How do you make slow cooker potato leek soup?
To make slow cooker potato leek soup saute leeks and garlic in butter until soft. Then add the leeks, garlic, herbs, wine, broth, and potatoes to the slow cooker and cook until done. Puree the soup, stir in the half and half, then add shredded cheese and melt. Serve with croutons and chives.
1. You’re going to start by washing the leeks well, slicing up the white and light green parts, and then washing them again. Leeks tend to be gritty and they like to hide that grit in between their layers, so you can’t be too careful in making sure they’re clean!
2. Get the leeks sauteing in butter and toss in the garlic once the leeks are nice and soft. Depending on your slow cooker, you may need to do this in a separate saute pan or right in the bowl of your slow cooker. (Have a multicooker, like the Instant Pot? Just set the the pot to saute on low!)
3. Then peel and chop your potatoes, measure out the liquids, and gather your herbs.
4. Put everything into the slow cooker and set it on low for 5 hours. Though if 6 hours is more your speed, that won’t hurt it.
5. Add the half and half, puree up the soup, and add your cheese. Pop it closed and let the cooker work its magic for another half hour while you make some toppings and maybe a salad.
I certainly felt better about the world after I had a bowl.
Some soup. Some salad. A good fire in the fireplace. A cat or three to warm up your lap. (Or a dog. We have both! š ) That sounds like just the thing on a chilly evening. Don’t you think?
Blending the Soup
You can, of course, use a regular blender to puree the soup, but that is something else to clean and you have to deal with transferring hot liquid around, which is going to be a few more things to clean.
That is where my stick blender has it all over the regular blender. I basically just use it to puree hot liquids (soups, sauces, and so on), but I would not part with it. I spent too many years washing blenders and bowls and ladles every time I wanted a smooth soup! I’ve had a couple of stick blenders in my life. I can’t even remember what brand the first one was, but it didn’t work and sat in my drawer until I finally threw it out.
My KitchenAid Stick Blender, though?
That one I love. It’s a workhorse and can deal with the chunkiest of soups to make them lovely and smooth. If you are totally fussy about your soup and want not one bit of unpureed soup left, then stay with your blender and get a fine mesh strainer too. But, if you are okay with your soup being home-style smooth and don’t want to wash extra dishes then a stick blender is for you.
What to serve with potato leek soup?
For toppings, I like croutons, chopped chives, crumbled bacon, or chopped fresh herbs like thyme or parsley. A little extra cheese or cream is also nice swirled over. And, if you want to mix it up, you can add sour cream, creme fraiche, or maybe flavored oil – like my parsley infused oil.
As for sides, I personally feel this soup is very hearty so I like a lighter side like a salad with the soup. While I have many salads on the site, here are a few I think would pair well.
- Italian Orange Radicchio and Pecan Salad
- Peach and Blueberry Spinach Salad
- Green Bean Salad with Fried Almonds
- Spring Radish and Snap Pea Greek Salad
- Winter Citrus Salad
- Cold Cauliflower Salad with Green Olives
Want to make potato leek soup in the Instant Pot as a pressure cooker soup? Then check out my recipe for pressure cooker potato leek soup!
If you try my recipe for Cheesy Slow Cooker Potato Leek Soup, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)
– Happy Slow Cooking, Annemarie
Slow Cooker Potato Leek Soup
Ingredients
- 2 tbsp unsalted butter
- 2 leeks, cleaned and thinly sliced, white and light green
- 1 tsp kosher salt
- 3 cloves garlic
- 5 sprigs fresh thyme
- 2 tsp dried oregano
- 2 leaves bay
- 3/4 cup white wine
- 5 cups low sodium broth, vegetable or chicken
- 4 medium (1 1/2 lbs) yellow potatoes, peeled and cut into 1-inch dice
- 1 1/2 cups half and half
- 8 oz grated cheese, such as havarti, fontina, cheddar, or gouda
- 2 tsp cornstarch
- chives and croutons for topping
Instructions
- Melt butter in a skillet over medium heat. Add leeks and salt and saute until soft, about 8 minutes. Add garlic; saute for 30 seconds.
- Transfer the leeks and garlic to the slow cooker. Add thyme, oregano, bay leaves, white wine, broth, and potatoes. Set slow cooker on low for 5 hours.
- Add half and half. Stir to combine.
- Puree soup until smooth. Either puree in two batches in the blender or use a stick blender right in the pot. If the soup is a little too thick, add some more liquid - broth, half and half, or water, your choice.
- Toss the cheese with a teaspoon or two of cornstarch. Add cheese to soup and mix in.
- Set slow cooker on low for 30 more minutes to melt the cheese. Serve soup with croutons and chives.
Notes
- Blending: I used a KitchenAid Immersion Blender to blend the soup.
- Croutons: For the croutons, you can buy croutons or make my super awesome Fried Croutons (as seen in the photos).
- Leeks: As leeks tend to be gritty, make sure to clean the leeks well.
Sara says
One of my all-time favourite soups! I’ve been making this since I was a poor uni student, and it is still one of my top winter-warmer soups! Creamy and filling, and super flavourful!
Thank you from Australia!
Peter says
I just prepped everything up to the addition of cheese and half and half. Threw it in the fridge. Will put it on the in the slow cooker in the morning. Let it go til I get home from work. Then finish it. Smells awesome already.
justalittlebitofbacon says
I hope you enjoyed it!
Kyle Farley says
What about the onion?
justalittlebitofbacon says
The onion? Leeks are the onion in the soup. I hope that helps!
Ashley says
Sounds delicious.
Does this soup freeze well?
justalittlebitofbacon says
I have never tried to freeze so I don’t know from personal experience. I do know that potato soups, creamy soups, and cheesy soups all have issues with being frozen. (At least when done in your average home freezer.) So I don’t recommend it. Sorry!
Lisa d says
I was wondering if I can make this 3 or 4 days in advance, if so, should I wait to blend until I heat it up to serve?
Lisa D says
The directions say turn cooker on slow for 5hours and step 3 says add half and half-is that after cooking for 5 hours, that’s what I assume just want to be sure, will be making this for a fall get together for my family! I’m excited to try this with leeks I grew
justalittlebitofbacon says
Hi! Just got home after a day at the harvest festival. Yes, cook the soup for 5 hours. Then add the half and half and cheese and cook for 30 minutes more. As for making ahead, it can be fully made a couple of days before and then reheated the day you want to have it. No need to wait to blend it. Hope that helps and yay for your own leeks!
Vanessa says
I was licking the spoon like it was brownie batter.
Leeks were on sale so I grabbed some with no clear plan, randomly googled this recipe and popped it in my pressure cooker on high for 7 minutes. I didn’t let it slow release because it smelled so good I wanted to try it. I LOVE THIS SOUP! I’m just a mom – I like cooking but I’m no expert. This was easy and I can’t stop eating it. Thank you for the recipe – a new favorite!
justalittlebitofbacon says
I’m glad you enjoyed the soup! It is a favorite here too and this reminds me I need to make it in my pressure cooker sometime soon. š
Maritza Ravelo says
What if you donāt have yellow potatoes? Can you use Russett?
justalittlebitofbacon says
Yes, you can use russets, though I prefer the creaminess of yellows. And note that the texture of the soup may be a little different. (Also, white potatoes will work too.)
Stephanie says
Do you remove the bay leaves and thyme before you immersion blend?
justalittlebitofbacon says
I do remove the bay leaves, but I leave the thyme in there. I hope that helps! š
Beth says
Even my 12 yr old loved this!
justalittlebitofbacon says
Thank you, Beth, for the comment and review! š
Megan says
Ahhhh I donāt have wine! Can I add something else??
justalittlebitofbacon says
If you do have vermouth, you can use that in place of the wine. If you have neither, just increase the amount of the chicken broth by 3/4 cup. I hope that helps!
Sarah Ross-Koves says
Soup is one my favorite foods. I think this looks fabulous, and we eat with our eyes first. I’m after Mexican Chicken Lime soup this weekend.
justalittlebitofbacon says
Thanks! I can’t feed y’all so I try to have tasty looking pictures. š And that’s sounds GOOD. I love that with crispy tortilla strips in it and avocado. Yum!
Samantha says
This looks delicious, and I love that you added wine! You can’t go wrong with a recipe if there’s wine in it (and in the chef). š
justalittlebitofbacon says
I’m with you on the wine (or bourbon – I love to cook with bourbon)! And thanks! š
Natasha @ Salt and Lavender says
I could use a bowl of this deliciousness right now!! It’s like coziness in a bowl š
justalittlebitofbacon says
It is. I’m making tomato soup right now for next week but it’s chilly enough here that I just want to turn on the slow cooker and make some potato soup instead.