Hearty Slow Cooker Potato and Leek Soup

🕒 Prep: 20 min
🔥 Cook: 8 hours
🍽 Serves: 6
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This Hearty Slow Cooker Potato and Leek Soup is your new go-to comfort dish for chilly days. It’s simple, satisfying, and requires minimal effort thanks to the slow cooker. Perfect for cozy evenings at home!

Ingredients for Hearty Slow Cooker Potato and Leek Soup

Russet potatoes give the soup its hearty base and creamy texture once pureed. Leeks add a mild oniony flavor that complements the potatoes beautifully. Chicken broth brings depth and richness to the soup. Heavy cream and sour cream add a luscious creaminess that makes the soup feel indulgent. Cheddar cheese melts into the soup, adding a sharp, savory note. Unsalted butter enriches the flavor, while salt and black pepper season the dish perfectly. Finally, fresh chives provide a fresh, vibrant garnish that brightens up every bowl.

Tips & Tricks

  • For a slightly thicker soup, reduce the amount of chicken broth by half a cup.
  • If you don’t have an immersion blender, a regular blender works too — just blend in batches.
  • Leeks can be sandy, so be sure to clean them well to avoid grit in your soup.
  • Feel free to add cooked bacon bits for some extra flavor and texture.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread for dipping. A simple green salad with a tangy vinaigrette is also a great side to balance the creaminess of the soup. For a heartier meal, serve it alongside a grilled cheese sandwich.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth will work just as well if you want to keep this soup vegetarian.
How long will leftovers keep?
Stored in an airtight container, this soup will keep in the refrigerator for up to 5 days.
Can I freeze this soup?
Yes, it freezes well. Just let it cool completely before transferring to freezer-safe containers. Reheat gently on the stove, adding a splash of cream or broth if needed.

Hearty Slow Cooker Potato and Leek Soup Recipe Walkthrough

Start by getting your potatoes peeled and diced. Don’t worry about making them perfect — they’ll be blended later. Next, tackle the leeks. Make sure they’re clean by slicing them lengthwise and rinsing under cold water to remove any grit hiding between the layers. Once they’re clean, slice them up and toss them into the slow cooker along with the potatoes.

Pour in the chicken broth, then add the butter, salt, and black pepper. Give everything a quick stir to combine. Cover your slow cooker and set it on low. Let it work its magic for 7-8 hours until the potatoes are perfectly tender.

Once the cooking time is up, use an immersion blender to puree the soup right in the slow cooker. This will give you a smooth and creamy consistency. Stir in the heavy cream and sour cream until everything is well combined. Sprinkle the cheddar cheese over the top, cover, and let it sit for another 15 minutes until the cheese is melted and deliciously gooey.

Finally, ladle the soup into bowls and garnish with a sprinkle of fresh chives. Serve hot and enjoy the comforting flavors!

Why You'll Love This Recipe

  • Minimal prep work — just a bit of chopping and you're done.
  • The slow cooker does all the work while you go about your day.
  • Rich and creamy texture without being heavy.
  • Perfect for batch cooking and meal prep.
  • Uses common ingredients you probably already have at home.

Ingredients

3 lbs Russet potatoes, peeled and diced
2 large leeks, cleaned and sliced
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh chives

Step-by-step Instructions

1. Place diced potatoes and sliced leeks into the slow cooker.
2. Pour in chicken broth and add butter, salt, and pepper.
3. Cover and cook on low for 7-8 hours, until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and sour cream.
6. Sprinkle cheddar cheese on top and cover for an additional 15 minutes, until cheese is melted.
7. Serve hot, garnished with fresh chives.

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