Slow Cooker Potato Leek Soup

Photo by robin.norwood Used under a Creative Commons License.

Photo by robin.norwood
Used under a Creative Commons License.

There are few things in the world that are as personally satisfying, as coming home to a meal you prepared using the crockpot. Now, I’ve cooked some impressive meals I’ve been very proud of including my Thanksgiving turkey, Christmas prime rib and perfect-for-every- occasion-chocolate mousse. But when I successfully set up the slow cooker, I get the added bonus of feeling smart and well-organized.

Slow Cooker Potato Leek Soup

  • 5 lb. bag of yellow potatoes
  • 32 oz. favorite vegetable or chicken broth
  • 3 leeks
  • 2-3 Tsp. minced garlic
  • Salt and pepper to taste

Chop and peel potatoes and leeks. Put them in the slow cooker with garlic. Add broth. Cover and cook on low for 7-8 hours, or on high for about 4. Add more broth or water to thin, if necessary. (I added one cup of water.)

Before serving, take about half of the soup and put it in the blender, then return it to the pot. You could also use an immersion blender. You can add bacon, pancetta, chives, sour cream, and your favorite grated cheese. Our favorites are extra sharp cheddar or smoked gouda.

Thoughts and notes.

In researching other potato soups, I found lots of recipes that include heavy cream or cream cheese. These included Smooth Potato Leek Soup (from the Joy of Cooking) and Crockpot Potato Leek Soup from Crockpot365. I had an open package of light cream cheese in my fridge, so I softened and added it. (Soup making is a great time to throw in random bits of leftover ingredients.) The soup already had a great creamy consistency, but at my house frequently one of us will say, “this is good, but it would be really great with more cheese.”

Confession. I had never purchased or used leeks before, and the blogger at Crockpot365 wrote that she and her family did not care for the strong smell of the soup so I only used two in my soup. The Joy of Cooking recipe uses five and the Crockpot365 blog used three. We really liked the flavor, the smell was amazing, so I’m going to try three leeks next time I make this soup.

Before my daughter converted to vegetarianism, I made my potato soup with chicken stock. We liked the flavor of the vegetable broth so much, that I use it all the time now.





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  1. This does sound delicious! All 5 pounds of potatoes fit into the slow cooker?

  2. A while back, I found a big slow cooker at the Goodwill and everything fit perfectly, Sue.

    • mary on October 3, 2013 at 7:29 am
    • Reply


    • Val on October 5, 2013 at 1:58 pm
    • Reply

    About how big are the pieces of potato after you cut them up? We don’t want to cut too small, as the potatoes tend to disintegrate during long cooking, but I’m not sure where big enough turns into too big.

    1. Val,

      The potatoes were all approximately the same size – medium. As you pointed out, we want the pieces to be roughly the same size to ensure small chunks don’t overcook. When I make this recipe on the stove, I cut the pieces smaller, so they’ll cook faster. For the slow cooker, I left them larger, so they wouldn’t be too mushy. I’d say each medium potato was cut into about 8 or so pieces. Enjoy!

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