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+ servings
Potato Leek Soup in a bowl with a spoon.

Slow Cooker Leek And Potato Soup

Katerina | Diethood
This Slow Cooker Leek And Potato Soup is perfect for a cozy winter meal. Also called potage parmentier, this soup is a nutritious vegetarian dinner idea for the whole family.
Servings : 8
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

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
  • teaspoons salt, or to taste
  • ½ teaspoon fresh ground black pepper, or to taste
  • 6 to 8 cups low sodium vegetable broth
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • ½ cup heavy cream, optional
  • chopped fresh parsley, for garnish, optional
  • fresh thyme leaves, for garnish, optional

Instructions
 

  • Place chopped potatoes and leeks inside the slow cooker and set aside.
  • Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes. Stir in garlic and cook for 20 seconds. Add the carrot mixture to the slow cooker. Stir in the vegetable broth and add the butter and thyme sprigs.
  • Cover with the lid and cook on LOW for 6 to 8 hours or until the potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
  • When done, remove the thyme sprigs and, if using, stir in the heavy cream.
  • Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches. Taste the soup for seasonings and adjust accordingly.
  • If the soup is too thick for your liking, add more vegetable broth to thin it out.
  • Ladle the soup into bowls and garnish with parsley and fresh thyme leaves.
  • Serve.

Notes

  • Leeks: Ensure leeks are washed thoroughly to remove trapped dirt between layers
  • Soup Texture: For a chunkier texture, blend only part of the soup. For smoother, blend thoroughly.
  • Avoid Curdling: Introduce the heavy cream off the heat so that it doesn't curdle.
  • Seasoning: Adjust salt as needed before serving. A hint of lemon juice can also enhance the flavors.
  • To freeze: Potato Leek Soup can be frozen for 3 months, but don’t add the cream if you plan to freeze it. When ready to serve it, 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; remove from heat and serve.

Nutrition

Serving: 1 cup | Calories: 159 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 473 mg | Potassium: 608 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 2396 IU | Vitamin C: 20 mg | Calcium: 71 mg | Iron: 5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: crockpot recipes, easy vichyssoise recipe, leek and potato soup recipe, potato leek soup, slow cooker soup