Slow Cooker Potato Leek Soup

Hearty potatoes and sweet leeks are simmered low and slow with stock and milk to make a thick and creamy gluten-free version of a classic.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 321kcal

Author Amee

3 tablespoon unsalted butter
2 large leeks rinsed and chopped (you can also use onions, but leeks add great flavor)
2 lbs Russet potatoes peeled and diced into cubes
3 cups chicken stock or broth
4 cups whole milk divided (I use the Fairlife brand for more protein) You can also use 2% to lighten it up a bit.
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon cornstarch
6 slices of cooked bacon crumbled
additional salt and pepper to taste

Melt butter in a sauté pan over medium-low heat. Add leeks and cook for 5-7 minutes, until softened, stirring often.
Add to slow cooker along with diced potatoes, 3 cups of milk, chicken stock, salt and pepper. Cover and slow cook on low heat for 4 hours. Remove lid and check potatoes. They should be soft when pierced with a fork.
Mix reserved 1 cup of milk and cornstarch with a whisk until well blended. If you want to add a little more rich creaminess to this soup, you can add a couple of tablespoons of heavy cream to this cornstarch mixture. Add mixture to the soup and continue to cook on low heat for 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.
Next, take a potato masher and gently mash potatoes until it’s creamy, but still has some small chunks of potatoes.
Season with additional salt and pepper, to taste
Ladle into bowls and add crumbled bacon and any other favorite toppings.

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 leek 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.
Make it creamier by adding a couple of tablespoons of heavy cream to the milk and cornstarch mixture.
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 until the bacon is cooked through and lightly crisped. Once it cools, you can crumble it.
Boost the protein! Add some cooked ground beef to give it a protein boost!