French-American
Slow Cooker Potato Leek Soup
Potatoes and leeks soften into a mild, creamy soup without heavy cream. A quick blend at the end makes it smooth while still tasting like real vegetables.
- Prep
- 20 min
- Cook
- 6 hr
- Total
- 6 hr 20 min
- Servings
- 6
- Difficulty
- Easy
Photo: Vegan Feast Catering (CC BY). Source
Why you’ll love it
- Leeks give oniony sweetness without harsh bite.
- Blending part of the pot thickens without flour.
- Uses pantry staples and keeps cost low.
- Works as a starter or a full meal with bread.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Rinse sliced leeks thoroughly to remove grit, then drain.
- 2
Add potatoes, leeks, garlic, broth, butter, salt, pepper, and bay leaf to the slow cooker.
- 3
Cover and cook on low for 6 hours until potatoes mash easily.
- 4
Remove bay leaf.
- 5
Blend soup with an immersion blender until mostly smooth, leaving a few chunks if preferred.
- 6
Stir in milk, taste for salt, and heat on high 10 minutes.
- 7
Ladle into bowls and top with chives.
Pro tips
- Only use white and light green leek parts for best texture.
- Yukon golds blend creamier than russets.
- For dairy-free, swap milk with unsweetened oat milk.
Easy substitutions
- whole milk
- half-and-half for richer soup
- butter
- olive oil
- vegetable broth
- chicken broth if not vegetarian
Storage and reheating
Storage
Refrigerate up to 4 days; freeze without milk up to 2 months, then add milk when reheating.
Reheating
Warm on low heat, stirring often so it does not scorch.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 7 g
- Fiber
- 4 g
Budget friendly · Slow Cooker · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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