Homemade Crockpot Potato Leek Soup

Nothing beats a warm bowl of soup on a cold day. And when that soup practically makes itself while I’m busy with everything else? Even better. That’s exactly what happens with this crockpot potato leek soup.

I love how this recipe lets me toss everything into the slow cooker in the morning and come home to something that smells amazing. The potatoes get creamy, the leeks turn sweet, and somehow it all comes together without me having to stand over the stove stirring. It’s one of those soups that tastes like you spent hours on it, but really you just chopped a few things and walked away.

The best part? It makes enough for leftovers, which means soup for lunch tomorrow without any extra work. Sometimes the simplest recipes are the ones that make you look like a kitchen genius.

What Kind of Potatoes Should I Use?

Yukon Gold potatoes are perfect for this soup because they have a creamy texture that breaks down nicely during the long cooking process. If you can’t find Yukon Golds, Russet potatoes will also work well since they’re starchy and will help thicken your soup naturally as they cook. Red potatoes can work too, but they tend to hold their shape more, so your soup might be a bit chunkier rather than smooth and creamy. When selecting your potatoes, look for ones that are firm with no soft spots or green tinges, and try to choose potatoes that are similar in size so they cook evenly in your crockpot.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Leeks: If you can’t find leeks, use 2 large yellow onions instead. They’ll give you a similar mild, sweet flavor that works perfectly in this soup.
• Yukon gold potatoes: Russet potatoes work great too and will break down more for a naturally thicker soup. Red potatoes are another option, though they’ll hold their shape better.
• Chicken broth: Vegetable broth makes this soup vegetarian-friendly, or you can use beef broth for a richer flavor. Just taste and adjust the salt since different broths have varying sodium levels.
• Heavy cream: For a lighter version, try half-and-half or whole milk. You can also use coconut milk for dairy-free, though it will add a subtle coconut flavor.
• Fresh thyme: Dried thyme works fine – just use about 1 teaspoon instead of the fresh sprigs. You could also try rosemary or sage for a different herb profile.
• Fresh chives: Green onion tops, parsley, or even crispy bacon bits make great garnish alternatives if you don’t have chives on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot potato leek soup is not cleaning your leeks properly – since they grow in sandy soil, you need to slice them first, then rinse thoroughly in cold water to remove all the grit that hides between the layers.

Another common error is adding the heavy cream too early in the cooking process, which can cause it to curdle or separate, so always stir it in during the last 30 minutes of cooking time.

Don’t skip the step of sautéing the leeks and garlic in butter before adding them to the crockpot, as this builds a deeper flavor base that makes all the difference in your final soup.

For the smoothest texture, use a potato masher to partially mash some of the potatoes right in the crockpot rather than blending everything completely, which gives you that perfect creamy-yet-chunky consistency.

What to Serve With Potato Leek Soup?

This creamy potato leek soup is perfect with a thick slice of crusty bread or warm dinner rolls for dipping and soaking up all that rich, comforting broth. I love serving it alongside a simple mixed greens salad with a light vinaigrette to balance out the creaminess of the soup. For a heartier meal, try pairing it with a grilled ham and cheese sandwich or some crispy bacon on the side. You can also make it a complete dinner by adding some rotisserie chicken or cooked sausage right into the soup itself.

Storage Instructions

Refrigerate: This creamy potato leek soup keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after sitting overnight, so it’s perfect for making ahead when you want an easy weeknight dinner ready to go.

Freeze: You can freeze this soup for up to 3 months, but I recommend doing it before adding the heavy cream since dairy can sometimes get a bit grainy when frozen. Just add the cream when you’re ready to reheat and serve.

Warm Up: Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of chicken broth or milk to thin it out. The microwave works too – just use medium power and stir every minute or so.

Preparation Time	15-20 minutes
Cooking Time	300-480 minutes
Total Time	315-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-35 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the soup:

• 2 large leeks, thinly sliced
• 3 tbsp salted butter
• 2 garlic cloves, minced
• 3 lb yukon gold potatoes
• 7 cups chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme or 1 tsp dried thyme leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper

To finish:

• 1 1/2 cups heavy cream
• Chopped fresh chives, for garnish

Step 1: Sauté the Leeks and Garlic

• 2 large leeks, thinly sliced
• 3 tbsp salted butter
• 2 garlic cloves, minced

Trim the leeks, discarding the tough dark green parts, and thinly slice the remaining white and light green sections.

In a large skillet, melt the salted butter over medium-high heat.

Add the sliced leeks and minced garlic, stirring occasionally until the leeks are soft and fragrant, about 6-8 minutes.

This step helps enhance the sweetness of the leeks and mellows out the garlic flavor.

Step 2: Combine Ingredients in Crock Pot

• sautéed leeks and garlic from Step 1
• 3 lb yukon gold potatoes
• 2 bay leaves
• 3 sprigs fresh thyme or 1 tsp dried thyme leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 7 cups chicken broth

Transfer the softened leeks and garlic from Step 1 to a slow cooker.

Add the yukon gold potatoes (peeled if you prefer, then cut into chunks), bay leaves, thyme (either fresh sprigs or dried), salt, and black pepper.

Pour in the chicken broth.

Stir gently to combine all ingredients evenly.

Step 3: Slow Cook the Soup

Cover the slow cooker with its lid.

Cook the soup on high for 5 hours or on low for 8 hours, until the potatoes are very tender and easily pierced with a fork.

Cooking low and slow allows the flavors to meld beautifully.

I like to set the timer and let the aroma fill the kitchen all day.

Step 4: Blend the Soup

Remove the bay leaves and, if using, the stems from the thyme sprigs.

Using an immersion blender, carefully blend the soup directly in the crock pot until mostly smooth but with some texture remaining.

Do not over-blend or the potatoes can become gluey.

Alternatively, blend the soup in batches using a food processor or blender, then return it to the slow cooker.

Step 5: Stir in Cream and Finish

• 1 1/2 cups heavy cream
• chopped fresh chives, for garnish

Add the heavy cream to the blended soup and blend briefly once more to incorporate.

Taste and adjust seasoning if needed.

Ladle the soup into bowls and garnish with a generous sprinkle of chopped fresh chives.

Serve hot.

For a little extra richness, I sometimes swirl in a pat of butter just before serving.