Slow Cooker Potato and Leek Soup
A simple, cozy French potato and leek soup made right in the slow cooker. The leeks melt into the broth, the potatoes turn silky, and a swirl of cream brings everything together.
You may also like my Slow Cooker Broccoli Cheddar Parmesan Soup — it has the same cozy, creamy vibe!
Why This Recipe Works
This soup uses slow, gentle heat to draw out the sweetness of the leeks while the potatoes become soft enough to blend into a naturally creamy base. Finishing with cream or crème fraîche adds that classic French comfort without making it heavy.
I love pairing this cozy soup with my Arugula and Pear Salad — it adds a crisp, fresh bite next to the warm, silky bowl.
What You’ll Need
Here’s what to gather before you start — simple ingredients that create a warm, elegant bowl of soup.
- 2 tbsp butter – unsalted is best so you can adjust seasoning later
- 2 large leeks – white and light green parts only, cleaned and sliced thin
- 3 medium Yukon Gold potatoes – peeled and cut into cubes
- 4 cups chicken or vegetable broth – either works well
- 1 cup water
- ½ tsp sea salt – adjust after blending
- ¼ tsp black pepper
- ½ cup heavy cream – or crème fraîche for a richer French touch
- Fresh chives or parsley – for serving
How to Make This Soup
This soup cooks slowly so the flavors deepen without any effort — the perfect hands-off cozy meal.
1 – Sauté the leeks
Melt the butter in a small skillet. Add the sliced leeks and cook for 5–7 minutes until soft and fragrant. This step removes bitterness and brings out their sweetness.
2 – Add everything to the slow cooker
Transfer the sautéed leeks, potatoes, broth, water, salt, and pepper into your slow cooker. Stir gently.
3 – Cook
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are very tender.
4 – Blend
Use an immersion blender to blend the soup directly in the slow cooker until smooth and creamy.
5 – Finish with cream
Stir in the heavy cream or crème fraîche. Taste and adjust seasonings. Warm for 10–15 minutes without boiling.
6 – Serve
Ladle into bowls and top with parsely, bacon or croutons.
Top Tip
Blend the soup before adding the cream for the smoothest texture. If the soup gets too thick, thin it with a splash of warm broth or water.
Storage
- Store in the fridge for up to 3 days. Reheat gently over low heat.
- To freeze: freeze without the cream for up to 2 months. Add the cream after reheating.
Substitutions
- Butter: Use olive oil for a lighter flavor
- Cream: Whole milk, half-and-half, or coconut milk (for dairy-free) work
- Potatoes: Russets can be used, but Yukon Golds blend more smoothly
- Broth: Vegetable broth keeps it vegetarian
FAQ
No, but it greatly improves the flavor and removes any bitterness.
Yes — one clove sautéed with the leeks works beautifully.
Yes, chilled potato-leek soup becomes a French classic known as Vichyssoise.
I hope this slow cooker version brings a little ease and French comfort to your week. If you make it, let me know in the comments — I always love hearing how these recipes find their way into your kitchen.
Chewy Cholocate Chip Cookies
Ingredients
- ½ cup unsalted butter softened (room-temp, 70°F / 21°C)
- ⅓ cup granulated sugar
- ¼ cup + 2 tbsp packed dark brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 cup 6 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat butter, granulated sugar, and brown sugar on medium speed for 3 minutes, until light and fluffy. Scrape the bowl.
- Add vanilla and the egg. Beat for 2 minutes, until the mixture looks creamy and smooth.Scrape the bowl again.
- Add flour, salt, and baking soda. Mix on low until everything is just combined. Stir in the chocolate chips.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until firm. Don’t skip this — it prevents the cookies from flattening.
- Use a real ice cream scoop to form your cookie dough. Pack the dough firmly into the scoop and place on the tray. Space 2 inches apart.
- Bake for 11–13 minutes, until the edges are golden and the centers look pale and soft. Let cool for a few minutes on the sheet
Notes
Semi-sweet chips work best, but you can swap in milk chocolate, dark chocolate, or chopped chocolate chunks for bigger melty pools. Butter:
Unsalted butter is ideal. If using salted butter, reduce the added salt to ¼ teaspoon. Flour:
All-purpose flour only — no cake flour or bread flour for this recipe, as it changes the texture.
