Slow Cooker Potato Leek Soup

Is there anything cozier than a bowl of creamy leek and potato soup with bacon? I crave carbs during the cold winter months, and this soup definitely satisfies. The best part? I can fix it and forget it. Easy peasy.

This is my FAVORITE old Irish soup recipe straight from Dublin, so you know it has to be good. I made minor adjustments to make it gluten-free and reduced some of the fat and calories, but it’s just as amazing. I make it at least a few times a year. It’s one of my favorite ways to use leeks.

Why You’ll Love This Crockpot Potato Leek Soup

• Potatoes! You don’t have to cut potatoes out of your diet. They are a great source of vitamin C, calcium, potassium, and fiber.
• The list of ingredients is short and sweet -most of which you may already have on hand.
• There’s very little hands-on work. The slow cooker does the job for you.

Ingredients You’ll Need

• Butter: You’ll need butter to saute the leeks. It also adds a rich layer of flavor. You can also use ghee or extra virgin olive oil, but butter adds great flavor.
• Leeks: You can also make this soup with diced yellow onions, green onions, or some of each.
• Potatoes: Russet potatoes have the highest starch content, which is the best for making a dense, creamy soup.
• Chicken Stock: is the liquid base of the soup. You can also use chicken broth, but stock has a richer, deeper, more complex flavor than broth. I highly recommend stock here and regular not low-sodium.
• Whole Milk: I use the Fairlife brand for more protein. Whole milk makes a creamy base without the need for heavy cream.
• Sea Salt & Black Pepper: This is all you need as far as spices go. The butter, leeks, and stock add incredible flavor.
• Cornstarch: You’ll need cornstarch to make a “slurry” to help thicken the soup at the end.
• Bacon: because what’s better than crispy bits of bacon with every spoonful of rich and creamy potato and leek soup!

How To Prep Leeks

Leeks are a root vegetable. The majority of the edible portion comes right from the dirt, so you’ll need to wash any grit and dirt away before cooking them:

1. First, rinse whole leeks under cool running water and dry with a paper towel.
2. Using a sharp knife, cut the leeks in half where the white and green parts meet. Remove the woody root end and discard. Then, slice both halves into thin rounds.
3. Place the slices in a bowl of cool water and stir them around to shake out as much dirt as possible. Let soak for a few more minutes.
4. Transfer the leeks to a colander with a slotted spoon and give them one more good rinse under cool running water. Now your leeks are ready to be cooked.

How To Make Slowcooker Leek and Potato Soup

Step 1: Saute leeks. In a pan (or directly in your slow cooker if it has a saute function), melt the butter over medium-low heat. Add the leeks and saute until soft and translucent (but not browned). Then, add them to the slow cooker.

Step 2: Slow cook ingredients. Add the potatoes, 3 cups of milk (reserve 1 cup for later), chicken stock, salt, and pepper, and slow cook on low heat for 4 hours or until the potatoes are soft and easy to pierce with a fork.

Step 3: Add slurry and thicken. Whisk the rest of the reserved cold milk with the cornstarch until well blended. Add mixture to the soup and continue to cook on low heat for an additional 10 minutes, or until soup is thickened.  * I pour the soup into a stockpot to do this on the stovetop over medium-low heat right before serving. Gently smash the potatoes until they become creamy with bits of potatoes remaining. You can also use an immersion blender for this and blend to your desired texture. I just blend lightly and leave some chunks of potatoes. We prefer a more hearty, not creamy, soup.

Step 4: Add toppings and serve. Ladle into deep bowls and top with crumbled bacon and your favorite toppings. Enjoy!

Recipe Tips

• Peel vs. no peel – Potatoes are usually peeled for potato and leek soup, but it’s totally up to you. Leaving the peels on gives it a more rustic feel. Personally, I’m team peel since I prefer that texture.
• Smooth vs. chunky potato soup – You can use a handheld mixer or an immersion blender to blend the soup as smooth as you prefer. I prefer mine with some texture, so I use a potato masher to break up the potatoes a bit, then gently use my immersion blender to cream some of the soup while leaving some chunks behind.
• Make it creamier by adding a couple of tablespoons of heavy cream to the milk and cornstarch mixture. This soup will thicken up more as it sits and cools.
• Bake your bacon! It’s so much easier with much less mess. To bake the bacon, arrange it in a single layer on a rack fitted over a baking sheet. Bake for 15 to 20 minutes at 400 degrees or according to package directions until the bacon is cooked through and lightly crisped. Once it cools, you can crumble it.
• Boost the protein! Add some cooked ground beef or chopped ham to give it a protein boost!

Serving Suggestions

Baked Potato Toppings – Load this soup up with traditional baked potato toppings -bacon crumbles, shredded cheddar cheese, chopped green onions or chives, and a swirl of sour cream.

Fresh Herbs – To keep things simple, garnish your soup with fresh chopped parsley, chives, or dill.

Crunch – Add some crunch to complement the creamy with toasted banquette, oyster crackers, or croutons.

My favorite way to top potato leek soup is with freshly grated sharp cheddar, bacon, fresh parsley, scallion, salt, and pepper. It’s SO comforting.

Variations

• Lighter Version: To cut out some fat content, replace whole milk with 2%. It will be less creamy than the whole milk version.
• Lower Carb Version: You can also replace the potatoes or at least half of the potatoes with cauliflower or butternut squash to cut out some carbs.
• Instead of bacon, try topping your potato soup with leftover diced ham or Canadian bacon.

Storing & Freezing

Storing: After cooling, transfer soup to an airtight container and refrigerate for 3 to 4 days.

Do not freeze: Dairy-based soups do not freeze well, and freezing potato soups throws off the texture. That said, slow cooker potato leek soup is best enjoyed immediately or refrigerated and reheated within a few days.

More Healthy Crockpot Soup Recipes

Crockpot Coconut Curry Chicken Soup

Slow Cooker Chicken & Bean Soup

Slow Cooker Southern Ham Vegetable Soup

Easy Slow Cooker Vegetarian Chili

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