Hearty Crock Pot Potato and Leek Soup

Name: Hearty Crock Pot Potato and Leek Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Ingredients: 1.5 lbs russet potatoes, peeled and diced; 1 large leek, cleaned and sliced; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup sharp cheddar cheese, grated; 1/4 cup unsalted butter; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh chives, chopped for garnish

🕒 Prep: 15 min

🔥 Cook: 7 hours

🍽 Serves: 6

★★★★★

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Hearty Crock Pot Potato and Leek Soup is the perfect comfort food for chilly days. With its creamy texture and rich flavors, it’s like a warm hug in a bowl. Plus, it’s easy to prepare—just toss everything in the crock pot and let it work its magic.

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Ingredients for Hearty Crock Pot Potato and Leek Soup

Russet potatoes provide a creamy base once cooked and blended, making the soup rich and filling. Leeks add a subtle onion flavor without overpowering the dish, while a medium onion boosts the savory depth. Garlic infuses a layer of aromatic warmth that complements the other flavors beautifully. Chicken broth serves as the main liquid, adding savory notes that tie all the ingredients together. Heavy cream is what makes the soup luscious and smooth, while sharp cheddar cheese melts into the mixture, offering a tangy sharpness. Unsalted butter enriches the overall flavor and helps to meld everything together. Salt and black pepper season the soup to perfection. Finally, fresh chives offer a pop of color and a hint of freshness when used as a garnish.

Tips & Tricks

For a smoother soup, use an immersion blender right in the pot.
If you prefer a thicker consistency, mash some of the potatoes before adding the cream and cheese.
Make sure to clean leeks thoroughly—sand can hide between those layers!

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit. A fresh green salad with a light vinaigrette also makes for a refreshing contrast to the rich soup. For a heartier meal, consider serving alongside a roast chicken or a simple grilled cheese sandwich.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?: Yes, vegetable broth can be substituted to make this soup vegetarian-friendly.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze the soup?: Yes, but leave out the cream and cheese until you reheat it to prevent graininess.

Hearty Crock Pot Potato and Leek Soup Recipe Walkthrough

Start by placing your peeled and diced russet potatoes in the crock pot. Add the sliced leeks, making sure they’re cleaned well to avoid any grit, along with the chopped onion and minced garlic. Pour in the chicken broth, then sprinkle the salt and black pepper over the top. Give it a gentle stir to mix.

Cover the crock pot with its lid and set it to low. Let it cook for about 6-7 hours. You’ll know it’s ready for the next step when the potatoes are tender and easily mashed with a fork.

Once the potatoes are cooked through, stir in the heavy cream, sharp cheddar cheese, and unsalted butter. Mix everything thoroughly until the cheese and butter melt into the soup, creating a creamy consistency.

Continue to cook on low for another 30 minutes. This allows the flavors to meld together beautifully. Stir occasionally to ensure the cheese is fully integrated.

When ready to serve, ladle the soup into bowls and sprinkle with fresh chives for that final touch of flavor and color.

Why You'll Love This Recipe

Effortless slow cooking: Just a few minutes of prep, and then forget it!
Rich, creamy texture that feels indulgent without being overly heavy.
Simple ingredients that deliver a complex, satisfying flavor.
Perfect for meal prep—tastes even better the next day!

Ingredients

1.5 lbs russet potatoes, peeled and diced

1 large leek, cleaned and sliced

4 cups chicken broth

1 cup heavy cream

1/2 cup sharp cheddar cheese, grated

1/4 cup unsalted butter

1 medium onion, chopped

3 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

2 tbsp fresh chives, chopped for garnish

Step-by-step Instructions

1. Add potatoes, leek, onion, garlic, chicken broth, salt, and black pepper to the crock pot.

2. Cover and cook on low for 6-7 hours or until potatoes are tender.

3. Stir in heavy cream, cheddar cheese, and butter. Mix until well combined.

4. Cook for an additional 30 minutes on low to melt the cheese and blend the flavors.

5. Serve hot, garnished with fresh chives.

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