There’s something deeply comforting in Slow cooker leek and potato soup, a velvety blend that I’ve tested through frosty mornings and lazy weekends. Each trial taught me subtle tweaks—from trimming leeks meticulously to balancing stock and cream—that coax out its gentle sweetness and glossy surface. As steam curled into the air, I noted the soft bubbling and buttery aroma that filled the kitchen. This post shares my hands-on discoveries and sensory notes.
Why You’ll Love Slow cooker leek and potato soup
- Effortless set-and-forget cooking that yields silky smooth texture
- Subtle onion-leek sweetness deepened by gentle slow simmer
- Customizable seasoning—add chives or a swirl of cream for extra richness
- Rooted in British farmhouse tradition, this soup warms both belly and soul
A Little Background
My first test was on a drizzly autumn evening. I remembered my grandmother’s stove-top version but wanted an all-day slow cooker twist. Early trials revealed that slicing leeks too thick left chewy strands; switching to 1cm rounds delivered the tender-with-slight-bite texture I craved.
Key Ingredients for Slow cooker leek and potato soup
- Unsalted butter (75g): adds a rich, glossy surface—use European-style if you like extra creaminess.
- Leeks (3 large, ~450g): trimmed of dark greens, washed thoroughly for grit-free flavor.
- Potatoes (900g): Maris Piper or Yukon Gold give the best silky body.
- Vegetable or chicken stock (1.2 L): Homemade stock elevates depth; store-bought works fine.
- Single cream (100ml, optional): stirs in at the end for a richer mouthfeel.
How to Make Slow cooker leek and potato soup
- Place butter, sliced leeks, potatoes, onions and crushed garlic in the slow cooker. Stir so butter coats each piece.
- Pour over stock, season with salt and pepper. You’ll see a pool of golden liquid around the edges.
- Cover and cook on low for 8 hours (or high for 4 hours) until vegetables are tender and steaming fragrant.
- Blend to a silky smooth consistency using an immersion blender. Stir in cream and cook on low for another 20 minutes.
Pro Tips & Troubleshooting
- Testing tip: halfway through cooking, give the soup a gentle stir to prevent any settling or scorching at the base.
- If your soup turns out too thin, whisk in a spoonful of potato starch dissolved in cold water to thicken without clumps.
- For a seasonal twist, swap half the potatoes for sweet potatoes or add a sprig of fresh thyme at the start.
- Doubling the recipe? Ensure your slow cooker has room for expansion—leave at least 2 cm under the lid for safe simmering.
Storage & Make-Ahead Guide
Cool soup at room temperature no longer than 2 hours, then refrigerate in airtight containers for up to 3 days. Freeze in portions for up to 3 months—note during storage testing that the texture can loosen slightly, so blend again gently after thawing. Reheat to at least 75 °C, stirring occasionally for even warmth.
Serving Suggestions
Serve with crusty sourdough and a scattering of chives or crispy bacon bits. A dollop of crème fraîche or a grating of nutmeg brings out earthy notes in every spoonful.
Frequently Asked Questions
- Can I freeze leek and potato soup? Yes—portion and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- How do I make this soup dairy-free? Omit the butter or swap for coconut oil, and replace cream with a dairy-free alternative like oat cream.
- What’s the best blender to use? An immersion blender gives the smoothest finish without transferring hot soup between containers.
- Can I cook this on high instead of low? Absolutely—4 hours on high yields tender vegetables; just check for doneness before blending.
- How can I add more flavor? Stir in fresh herbs (thyme, parsley) or a teaspoon of smoky paprika right before serving.
- Is it safe to leave the slow cooker on overnight? Yes, modern slow cookers are designed for all-night use—just ensure it’s on a heatproof surface and in good working order.
Final Thoughts
I hope these notes help you enjoy Slow cooker leek and potato soup as much as I do on chilly days. My favorite way is with a swirl of cream and toasted whole-grain croutons. Give it a try, tweak to your taste, and let me know how your bowl turned out!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup – similarly creamy with deep potato notes
- Loaded Baked Potato Soup – hearty toppings for extra comfort
- Cheesy Broccoli Potato Soup – adds a veggie-packed twist
Slow cooker leek and potato soup
Ingredients
Soup
- 75 g unsalted butter softened
- 3 large leeks trimmed, washed and sliced into 1cm rounds
- 900 g potatoes peeled and chopped
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1200 ml vegetable stock
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
To Finish
- 100 ml single cream optional
Instructions
Soup
- Place butter, sliced leeks, chopped potatoes, onion and crushed garlic in the slow cooker.75 g unsalted butter, 3 large leeks, 900 g potatoes, 1 medium onion, 2 cloves garlic
- Pour over vegetable stock and season with salt and pepper.1200 ml vegetable stock, 1 tsp salt, 0.5 tsp black pepper
- Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.
To Finish
- Blend to a silky smooth consistency using an immersion blender. Stir in cream and cook on low for another 20 minutes.