This potato leek soup is one of the easiest soup recipes out there – primarily because it’s all made within a crockpot over medium heat for 6-8 hours!
Between the intense flavors and the creamy texture, this potato leek soup will quickly become one of your favorite soup recipes to enjoy in the cooler months.
Why you’ll love this potato leek soup recipe
Hardly any hands on time. This potato leek soup is made in a crockpot and doesn’t require much attention at all! After you prep the leeks and soften them up a bit, there’s not much to do until it’s time to blend!
Made with fresh ingredients. Between the leeks, potatoes, herbs, and broth – this potato soup is super fresh!
It’s creamy & delicious. There’s nothing I love more than a creamy soup during the Autumn/Winter months. This creamy potato leek soup checks all the boxes!
To make this potato leek soup, you’ll need:
- Potatoes – For this soup recipe, I used Yukon gold potatoes. There are quite a lot of potato leek soup recipes out there that use russet potatoes, but I truly find the flavor of Yukon gold potatoes to be superior in this dish!
- Leeks – You’ll want the white and light green parts of the leek – not the dark green tops.
- Broth – I used chicken broth in my potato leek soup recipe, but using vegetable broth will make this soup just as flavorful!
- Fresh herbs – You’ll want fresh thyme sprigs, bay leaf, salt and black pepper in this potato leek soup. I also use dried chives in my soup!
- Butter – Used to help soften the leeks. Olive oil works too!
- Garlic – Adds a beautiful flavor to this potato leek soup!
- Heavy cream – You don’t need a lot, but a little bit of heavy cream helps to make this soup creamy and delicious!
Optional swap: Use fresh chives in place of freeze dried chives to top off your soup.
How to prep your leeks
Leeks are notoriously filled with dirt. The reason for this?
The majority of a leek is hidden in soil which causes dirt to get piled up within those tight layers. Here’s how I like to clean and prep my leeks:
- Trim the leaves. You’ll notice that the leek goes from white to a dark green color. Simply cut off the dark green tops and either discard them or use them in a soup stock.
- Remove the roots. Only slice off a bit of the root as you want most of the white part (as well as the pale green parts) of the leek for cooking.
- Slice the leeks in half. Fairly straightforward – slice the leeks lengthwise and then give them a rough chop into thick slices.
- Rinse the sliced leeks. Place the leek slices into a colander and rinse well with water! Pat them dry and you’re ready to use the leeks!
How to make potato leek soup
First, prep the leeks. Once they’re sliced and clean, add to a sauce pan (or a medium dutch oven) along with the butter and garlic. Sauté over medium heat until the leeks are soft and the garlic is fragrant.
Add the softened chopped leeks to a crockpot along with the potatoes, fresh herbs, spices, and chicken stock (or broth). Cook low and slow for 6-8 hours.
Tip – I typically pierce the potatoes with a fork or a knife and toss them into the crockpot whole. If you’re after the best potato leek soup, you don’t want that slightly “gummy” texture that can sometimes happen. In my case, this would only happen when I used diced potatoes in my soup.
After the 6-8 hours, use an immersion blender and blend that baby up! If you ask me, the only way to eat this is if it’s a fully blended soup. I don’t like chunks of potato in mine, but if you do feel free to slightly blend until you get the texture you’re after.
At this point, add in the heavy cream and season to taste. Serve with some additional heavy cream, olive oil, fresh thyme, toasted bread, or chives and enjoy!
Frequently asked questions
Can I freeze my potato leek soup?
Yes! Potato leek soup can be stored in the freezer for up to three months if kept in an airtight container. Thaw overnight in the refrigerator and heat in a microwave save bowl or over the stovetop!
How should I store my potato leek soup?
Store your soup in an airtight container for up to 5 days in the fridge.
Why is my potato leek soup gummy?
Chances are, you accidentally diced the potatoes far too small and thin.
With this recipe, however, that issue won’t happen as you don’t have to dice potatoes at all!Print
Potato Leek Soup
If you’re someone who thinks that creamy soups are often bland, this potato leek soup is here to change your mind!
- Prep Time: 10 Minutes
- Cook Time: 6 Hours
- Total Time: 6 Hours & 10 Minutes
- Yield: 10 Servings 1x
- 2 pounds Yukon gold potatoes
- 2 leeks, sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 4 garlic cloves, minced
- 2 bay leaves
- 2 TBSP butter
- 1 TBSP fresh (or freeze dried) chives
- 2 TSP salt & pepper
- Handful fresh thyme
- First, prep the leeks. Once they’re sliced and clean, add to a sauce pan (or a medium dutch oven) along with the butter and garlic. Sauté over medium heat until the leeks are soft and the garlic is fragrant.
- Add the softened chopped leeks to a crockpot along with the potatoes, fresh herbs, spices, and chicken stock (or broth). Cook low and slow for 6-8 hours.
- Use an immersion blender and blend until you’ve reached a smooth consistency.
- Add in the heavy cream and season to taste.
- Serve with some additional heavy cream, olive oil, fresh thyme, toasted bread, or chives and enjoy!