Slow Cooker Leek and Potato Soup

Freezer Friendly MealsSlow Cooker Meals

This hearty Slow Cooker Leek and Potato Soup is perfect for a cozy winter dinner. Also called potage parmentier and vichyssoise, it is a nutritious vegetarian soup that the whole family can enjoy.

Potato Leek Soup in a bowl with a spoon.

EASY SLOW COOKER VICHYSSOISE

Tender potatoes and flavorful leeks are blended up to a creamy and dreamy perfection to make this amazing Potato Leek Soup. This soup makes for a perfect light lunch, or works great as a starter to a fabulous dinner. The French sure do know how to make a darn good soup! 

Can I brag for a sec?! This soup right here? It was given 5 stars by the Oprah.com team about 5 or 6 years ago. Yeppers it was! 🙌

That was one fantabulous day in the life of Diethood. I was just getting started with this whole recipe-blog deal, and that review meant so much to me! STILL DOES!  

Lemme tell you though. This soup is rich, a bit creamy, a bit chunky, a whole lot of wonderful, and is also great chilled! The chilled version of it is called Vichyssoise. So fancy. 😊

I mean, really. The flavor, the texture, and everything all together is like getting a hug from a soup bowl. 

Potato Leek Soup in the Slow Cooker.

HOW TO MAKE VICHYSSOISE SOUP

I want to call this back-to-basics-recipe because it’s very simple and easy going, and you might already have all the ingredients hiding in the pantry. Best part is that you can prep this in the morning and leave it to cook for the whole day. 

By the way, you only need carrots, celery, garlic, leeks, potatoes, fresh thyme, salt, pepper, and butter. AND a Slow Cooker

  1. Cut the potatoes and the leeks. Leeks may need to be washed before cutting because dirt likes to hide in places you can’t see. Just cut off the dark green part, then cut the leeks in half, lengthwise, and rinse under cold water. Pat dry with paper towels and chop them up.
  2. Put potatoes and leeks in the slow cooker and set aside.
  3. Combine sliced carrots and celery in a skillet and sauté for 4 minutes; stir in some garlic and transfer it all to the slow cooker.
  4. Stir in vegetable broth; add fresh thyme sprigs and butter.
  5. Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
  6. When done, blend the soup with an immersion blender. If you only have a traditional blender, blend in batches. I also advise not to blend it on high speed; pulse it so that you have more control of the texture in the end.

The finishing touch should involve some heavy cream – totally optional, but totally necessary. 😉

Leek and Potato Soup in a ladle.

HOW LONG DOES POTATO LEEK SOUP LAST IN THE FRIDGE?

  • Store soup in an airtight container and keep in the fridge for up to 3 days.

CAN YOU FREEZE POTATO LEEK SOUP?

  • YES! Potato Leek Soup can be frozen for 3 months, but don’t add the cream if you plan to freeze it. 

Potato Leek Soup in a bowl garnished with parsley and fresh thyme.

Right now, at this very moment, I am making this Slow Cooker Leek and Potato Soup, again. We have had this soup twice in the last month. It’s what happens when you clear out your local Farmer’s Market leeks supply. 😃

In fact, our Thanksgiving dinner either includes this Leek and Potato Soup or my Asparagus Soup. There’s an idea for ya! 👊 

Now go and start peeling some potatoes so you can serve dinner by 6-ish tonight.

MORE EASY SOUP RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

4.91 from 10 votes
Potato Leek Soup in a bowl with a spoon.
Slow Cooker Leek and Potato Soup
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

Tender potatoes and flavorful leeks are blended up to a creamy and dreamy perfection to make this amazing Potato Leek Soup. 

Course: Soup
Cuisine: French
Servings: 8
Calories: 159 kcal
Author: Katerina | Diethood
Ingredients
  • 2 pounds Yukon Gold Potatoes, peeled and quartered
  • 3 leeks, white and light green parts only,  roughly chopped
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 6 to 7 cups low sodium vegetable broth
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 1/2 cup heavy cream, optional
  • chopped fresh parsley, for garnish, optional
  • fresh thyme leaves, for garnish, optional
Instructions
  1. Place chopped potatoes and leeks in the slow cooker and set aside.

  2. Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes.

  3. Stir in garlic and cook for 20 seconds.

  4. Add carrot mixture to the slow cooker.

  5. Stir in vegetable broth; add butter and thyme sprigs.

  6. Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.

  7. When done, remove the thyme sprigs and, if using, stir in the heavy cream.

  8. Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.

  9. Taste for seasonings and adjust accordingly.

  10. If soup is too thick, add water or vegetable broth to thin it out.

  11. Ladle soup into bowls.

  12. Garnish with parsley and fresh thyme leaves.

  13. Serve.
Recipe Notes
WW FREESTYLE POINTS: 4
TO FREEZE

Potato Leek Soup can be frozen for 3 months, but don’t add the cream if you plan to freeze it. 

TO REHEAT

Defrost the soup in the refrigerator overnight; reheat it on the stovetop over medium heat until hot. Once heated through, stir in heavy cream and bring to a simmer; serve.

Nutrition Facts
Slow Cooker Leek and Potato Soup
Amount Per Serving (1 cup)
Calories 159 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 473mg20%
Potassium 608mg17%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 4g4%
Protein 5g10%
Vitamin A 2396IU48%
Vitamin C 20mg24%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Originally published on December 9th, 2012

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49 Responses
  1. Nan

    I have made this 6 or 7 times now. It is my go to soup! Only change I make is not to puree it. I tried it the first time and just prefer it as is. So happy I found this recipe.

  2. Kris

    i am confused. The instructions say to purée the soup, but in the picture it looks like there are chunks of potatoes. Is it necessary to purée?

  3. Aleksandra

    Katerina,
    I got so excited about your blog – my fellow Macedonian! Great job! I actually found it through an email from Oprah’s team which recommended 6 best crock pot recipes for winter (Feb 26 I think). Kudos.

    About this dish – I think I used too many leaks (had frozen and cut from Trader Joe’s) so it wasn’t a hit. How did yours end up orange/red? Mine was yellow-ish. I ate 2 cups but my hubby and the baby (8.5 months) weren’t fans. Any recommendations in ways to tweak it (other than less leeks)?

    Hope you have other crock pot recipes coming. I’ll definitely try more…my resolution is try the new dishes at least once per month. Doing well on that resolution so far.

    Aleks

    1. Hi Aleksandra!! SO glad you found me!! 🙂

      My soup is always a bit orange – I think that’s more to do with the 3 carrots that I add to it. Was it the flavor of the leeks that they didn’t like? If that’s the case, use only one large leek. I have never used frozen leeks, and since I don’t know how much is in one bag, I couldn’t tell you if you might have used too much. The taste of leek should be subtle – not overpowering – but still there. 🙂 I hope this helps! Let me know!!

    2. Tricia

      It wasn’t a hit at our house either. The celery overpowered the other flavors. I tried it with and without the parsley and it wasn’t good. We experimented with adding corn, soy sauce, and milk (separately and at the same time). Only the corn helped. Finally, on a whim, we tried coconut milk. It was pretty good, but not the same soup at all. In all, this is the first 1 star rating I’ve ever had to give. We won’t make this one again.

  4. Karen

    The potatoes didn’t cook in the 4hrs on high. I’m about to dump it into a soup pot to try and salvage this. Maybe it’s my crock pot? I don’t think so. I use it all the time

  5. I love finding new recipes for my slow cooker. This sounds really delicious. I like to use it on days when I’m really busy and can just throw everything in in the morning and come home to a lovely meal later on.

  6. I’m about to pick up my daugther now, but before that I need to get leeks for this recipe. I REALLY love leeks and potatoes together (I make gratin) and tonight is pasta, so I’m making this on the side! So easy but delicious and I know it!!! Thanks, Kate! I should have checked this post earlier when I saw the pic on IG…. I’m always running behind on posts… =P

  7. I was wondering how I missed this, then I realized you weren’t in my reader – gasp! All fixed now! This looks perfect & I can’t wait to try it! Love your photos too!!

  8. Savory Sundays is a mighty fine idea. I find soups to be so challenging to photograph and you’ve done such a fine job. Funny thing I used leeks today to in pancakes and this soup looks absolutely delicious!

  9. I love leek and potato soup but have never even once thought of making it in the slow cooker! This looks absolutely delicious.

    You know, you and I are opposites. My files are bulging with recipes too, but I usually talk about the savory dishes and don’t spend too much on sweet stuff. I’m so glad you gave us a peek at your dinner table because this one’s a keeper.

  10. This soup looks so cosy! (Love your serving cups!)

    I don’t think about New Year’s resolutions until never. They’re wily little things which start off with a coy tip-of-the-hat- but as soon as you turn around they pick your pocket, steal your good intentions, and leave you feeling sad and used.

    Much better to eat and drink in merry moderation all year ’round. 😉

  11. This is one of my favorite soups! It reminds me of when I first tried it in a pub in England with my in-laws. They were shocked that I hadn’t eaten a leek before! Now I make it a few times a year.

  12. I seem to get all caught up in baking and other projects and let dinner slide. Great idea to break out the slow cooker…and Bill would be quite happy with this delicious soup!

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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