Slow Cooker Potato Leek Soup

Slow Cooker Potato Leek Soup is the perfect comfort food; loaded with potatoes, leeks, and cheddar cheese. It will warm you on those cool days of autumn or the blustery cold days of winter.

This slow cooker potato leek soup is a soup you can throw together in the slow cooker and walk away from it. Put it together in the morning and let it cook all day, I love soups like this.

Soup is one of my favorite comfort foods. I love that there are so many ways that you can make it. This potato leek soup is cheesy and guaranteed to fill you up.

Ingredients that you will need:

• Leeks
• Olive Oil
• Potatoes
• Carrots
• Celery
• Bay Leaf
• Vegetable Broth
• Heavy Cream
• Cheddar Cream
• Salt
• Pepper

What is a leek?

If you have not cooked with leeks before, the leek is a cousin to the onion. The flavor of the leek is milder and more delicate than an onion.

How to clean a leek:

Cut off the tough green ends and discard. Cut most of the root end leaving a little to keep the layers from falling apart. Cut the leek lengthwise and wash under running water until all the dirt is removed—Pat dry and slice.

Helpful Tips:

• Use a large slow cooker. A four quart works well for this recipe.
• The time may vary depending on the size of the slow cooker.
• Make sure to clean the leeks before adding them to the skillet. See the above notes for how to clean leeks.
• Use a potato masher to mash some of the potatoes once the soup is cooked. The more that are mashed the creamier the soup will be. If you like more texture to your soup, mash less potatoes.
• Season the soup with salt and pepper after the cheese is melted. Add salt and pepper to taste.
• The soup can be stored in the refrigerator for 3 to 4 days.
• I would not recommend freezing this soup.

Steps for making Slow Cooker Potato Leek Soup

Step one

Add the olive oil and the leeks that have been washed and sliced into a skillet. Saute until they are tender. Set aside.

Step two

Add the potatoes, carrots, celery, sauteed leeks, and bay leaves to a large slow cooker. Add the broth to the vegetables.

Step three

Cook on low for 6 to 7 hours or until the potatoes are cooked through. Use a potato masher to mash some of the potatoes.

Step four

Add the cream and cheese to the soup mixture and stir in. Continue to cook until the cheese is melted.

Do you love soup as much as I do? Check out these soup recipes:

• Polish Sausage and Sauerkraut Soup
• Black Bean and Ham Bone Soup
• Vegetable Chicken Barley Soup

If you make this slow-cooker potato leek soup, I would love to hear about it! Please leave me a comment and a rating.

Slow Cooker Potato Leek Soup

Slow Cooker Potato Leek Soup is the perfect comfort food; loaded with potatoes, leeks, and cheddar cheese it will warm you on those cool days of autumn or the blustery cold days of winter.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Slow Cooker Potato Leek Soup

Prep Time: 30 minutes minutes

Cook Time: 8 hours hours 7 minutes minutes

Total Time: 8 hours hours 30 minutes minutes

Servings: 8 servings

Calories: 331kcal

Author: Dawn

Ingredients

• 3 leeks
• 1 tablespoon olive oil
• 8 cups diced potatoes
• 1 cup sliced carrots
• 3 stalks chopped celery
• 2 bay leaf
• 32 ounces vegetable broth
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese
• 1 1/2 teaspoons salt or to taste
• 1/4 teaspoon pepper or to taste

Instructions

• Wash and clean the leeks. Cut in thin slices. Place the tablespoon of olive oil in a skillet and saute the leeks until tender. Remove from the heat and set aside.
• Peel and dice the potatoes, slice the carrots, and chop the celery. Add the potatoes, carrots, celery, sauteed leeks, and bay leaves. Stir in the broth.
• Turn the slow cooker on low and let cook for about 6 to 7 hours or until the potatoes are tender. With a potato masher mash some of the potatoes (your desired amount). 
• Stir in the cream and the cheese. Continue to cook until the cheese is melted.  Season with salt an pepper to taste.

Notes

1. Use a large enough slow cooker. This makes a large batch of soup.
2. The time may vary depending on what size of slow cooker is used. 
3. Make sure to clean the leeks before putting them in the soup. 
4. Season the soup with salt and pepper after the cheese has melted. Also, the soup should be tasted before seasoning it. 
5. The soup can be stored in the refrigerator for 3 to 4 days. 
6. This is not recommended for freezing. 

Nutrition information is an estimate and may vary with the brands of ingredients used.

 

Nutrition

Calories: 331kcal | Carbohydrates: 31.4g | Protein: 12.9g | Fat: 17.7g | Saturated Fat: 9.9g | Cholesterol: 50mg | Sodium: 1011mg | Potassium: 871mg | Fiber: 4.8g | Sugar: 4.3g | Calcium: 263mg | Iron: 2mg

This recipe was originally published on September 24, 2018. It has been updated with new content and pictures on November 16, 2023.