Potato Leek Soup Recipe in the Crockpot

Creamy Potato Leek Soup in the Crockpot – The Easiest Comfort Meal You’ll Ever Make!

A hearty, creamy, and comforting bowl for chilly winter nights.

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Introduction: Why This Soup Became My Go-To Comfort Meal

As I sit here writing this post on a crisp autumn evening, the wind tapping against my window, I can't help but crave something warm, creamy, and deeply satisfying. Over the years of experimenting with soups, I discovered that this potato leek soup recipe crockpot is one of those magic dishes: throw everything in, walk away, and come back to a bowl of cozy comfort.

This recipe is as simple as it is satisfying — *easy*, *hearty*, and adaptable (you can make it *vegan* or richer, depending on your preferences). In colder months, it’s my definition of the *best easy winter dinner*. I want to share not only the recipe but also tips and personal tricks I developed along the way.

Why This Crockpot Potato Leek Soup Is a Keeper

Here’s why this soup holds a permanent place in my repertoire:

• It’s cooked in the slow cooker, so the appliance does most of the work while you go about your day.
• The texture is ultra-smooth and creamy, while still feeling nourishing and not overly heavy.
• You can make a fully vegan version (using coconut milk or cashew cream) or add dairy for extra richness.
• It’s perfect for *fall* and *winter* dinners, especially when you want something simple and comforting.
• It’s versatile: you can garnish, bulk it up, or lighten it depending on your mood or dietary goals.

Ingredients You’ll Need (with Measurements)

Below is a precise list of what I use to make a 6 to 8-serving batch of this soup in a Crockpot / slow cooker:

• 2 pounds (≈ 900 g) russet potatoes, peeled and diced into 1-inch cubes
• 3 large leeks (white + pale green parts), cleaned and sliced (about 4 cups total)
• 1 medium yellow onion, diced (≈ 1 cup)
• 3 cloves garlic, minced
• 4 cups (960 ml) low-sodium vegetable broth (or more to adjust consistency)
• 1 to 1½ cups (240–360 ml) full-fat coconut milk (for vegan) or 1 cup (240 ml) heavy cream / half-and-half (for non-vegan)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
• Optional garnish: chopped fresh chives, crispy leek strips, croutons, drizzle of extra virgin olive oil

Notes on ingredients & swaps: - If you prefer, you can use Yukon Gold or even Yukon/white potatoes, though russet gives a fluffier texture. - For the creamy element, coconut milk gives a silky, rich texture for a *vegan* version; if you're not avoiding dairy, you can use half cream + half milk or full cream. - Use low-sodium broth so you have more control over salt. - Fresh thyme adds brightness; dried works fine if that’s what you have.

How to Make the Best Potato Leek Soup (Crockpot / Slow Cooker Method)

Here’s my step-by-step method — over time I refined a few tricks that make a difference in flavor and texture.

1. Prep the leeks very thoroughly. Leeks often hide grit between layers. Slice them, then soak them in cold water and swish to release any dirt. Drain well.
2. Optional sauté step (recommended for more depth): In a medium skillet, heat the 2 tablespoons olive oil over medium heat. Add the onion and garlic, sauté until fragrant and translucent (2–3 minutes), then add the leeks and cook another 2 minutes just to soften them. Transfer this mixture into the slow cooker.
3. Add the potatoes, broth, thyme, and bay leaf. Pour in 4 cups of vegetable broth (or more if you like a thinner soup base). Stir gently to combine, cover, and set your slow cooker.
4. Cook low for 6–8 hours or high for 3–4 hours. You’re aiming for the potatoes to be fully tender and leeks completely soft.
5. Once cooked, remove the bay leaf. Then use an immersion blender directly in the pot (or carefully transfer to a blender in batches) to puree the soup until it's smooth and creamy.
6. Stir in the creamy component. Add the coconut milk (or cream) and blend gently or stir until fully incorporated. Taste and adjust salt and pepper.
7. Serve and garnish. Ladle into bowls and add your favorite topping: fresh chives, crispy leeks, a swirl of olive oil, or croutons.

A few chef tips from my own kitchen:

• If your soup seems too thick after blending, just stir in extra broth or water until you reach your desired consistency.
• Blending while it’s piping hot is fine — immersion blenders are wonderful for that — but if using a traditional blender, cool slightly (or blend in small batches) to avoid splatter.
• For ultra-silky texture, blend twice: coarse, then fine. Then finish with the creamy element.
• If you want a heartier bowl, reserve 1 cup of potato cubes before blending and stir them back in at the end for texture contrast.

Product Recommendations (Tools That Elevate This Soup)

Midway through writing this blog, I was reflecting how much easier things are when you have the right tools. Here are three items I’d happily recommend (available on Amazon) to make your potato leek soup journey smoother:

1. 7-Quart Crock-Pot Manual Slow Cooker

A quality slow cooker is foundational for a no-fuss potato leek soup recipe crockpot. This 7-quart model offers plenty of capacity for doubling the recipe, and its manual simplicity makes it reliable. Use it to set and forget your soup while you get on with your day.

Buy on Amazon →

If you don’t already have a Crockpot or slow cooker, get one of at least 6–7 quarts so you can make big batches of this soup — your future self will thank you on cold evenings.

2. Multi-Use 800W Immersion Blender

To achieve that dreamy creamy texture, an immersion blender is a must. This 800W multi-use stick blender lets you blend directly in the pot (no transfers!). It often comes with extra attachments like a whisk or chopper.

Buy on Amazon →

Skip the hassle of ladling into a blender—get yourself a powerful immersion blender so you can puree soups in place and retain full flavor and convenience.

3. Souper Cubes 2-Cup Freezing Tray

Once I make a big pot, I often freeze leftovers. These Souper Cubes trays let you freeze soup in 2-cup portions, perfect for thawing a single serving later. No messy containers, just pop out cubes and reheat.

Buy on Amazon →

Planning ahead? Pick up one of these freezing trays to portion and preserve your hearty soup for future cozy meals.

Tips to Customize & Boost Your Soup

Over the years, I’ve played with many variations. Here are my favorite hacks:

• Make it vegan: Use full-fat coconut milk or cashew cream. You can also stir in ¼ cup of soaked cashews (blended) for extra creaminess.
• Make it richer: Add a pat of butter or a splash of cream cheese or sour cream after blending (if you're not strictly vegan).
• Bulk it up: Stir in chopped kale, spinach, or even roasted garlic for extra flavor and nutrition.
• Add texture: Reserve a handful of diced potatoes before blending and stir back in, or top with croutons or crispy leek strips.
• Acidity lift: A squeeze of fresh lemon or a drizzle of apple cider vinegar can brighten the flavor at the end.
• Season wisely: If using store broth, taste first before salting. Fresh herbs always elevate the final result.

Why This Soup Is Perfect for Fall & Winter

When fall turns to winter, I find myself craving warm, nourishing bowls more than ever. This soup checks all the boxes:

• Warmth & comfort: It hits that “hug in a bowl” feeling on cold evenings.
• Nutrient density: Potatoes provide potassium and fiber, leeks deliver mild oniony antioxidants, and if you go vegan, your fat comes from coconut (a more plant-based profile).
• Hearty yet light: It’s filling but not overly heavy — you can enjoy it as a full dinner or as a starter.
• Make-ahead & freezer friendly: Because it stores and reheats beautifully, it fits into busy schedules without compromising health.

Common Questions (FAQ)

Can I freeze potato leek soup?

Yes — absolutely. Let it cool, then freeze in airtight containers or portioned trays (like Souper Cubes). Thaw gently in the fridge overnight or reheat on low heat, stirring occasionally.

How to make it extra creamy without dairy?

Use coconut milk or blend in soaked cashews (½ cup soaked, then pureed) for extra silkiness. A small splash of olive oil stirred in at the end helps mouthfeel.

Can I make this without a slow cooker?

Yes, though you’ll need to watch it more closely. Simmer everything in a large pot for about 25–30 minutes until potatoes are tender, then blend and stir in your creamy liquid. But you lose the “set and forget” magic of the Crockpot.

How long does it last in the fridge?

Stored in an airtight container, it stays good for up to 4–5 days. Always reheat to a rolling simmer and stir thoroughly before serving.

Final Thoughts & Warm Encouragement

Writing this article, I found myself craving a bowl of this very soup — so I paused and made a small batch while polishing this post. That’s how deeply I believe in it: it’s comfort, ease, and flavor all in one pot.

Whether you're new to slow cooking or already a soup fan, this potato leek soup recipe crockpot is one of those recipes you’ll return to year after year. It’s the best easy winter dinner when you want something homemade but without fuss.

I hope you give it a try and make it your own. Garnish it, tweak it, serve it with crusty bread or a simple salad, and savor the warmth. Drop me a line or comment if you try it — nothing delights me more than hearing how someone made this cozy soup part of their routine.