Potato Leek Soup in a Crockpot

Potato Leek Soup is so easy to make, especially in the crock pot! Winter is the perfect time of year for this flavorful soup. With simple, straightforward ingredients and only a little washing and chopping, this is a star player in the crock pot soup category.

My kids love this soup. I make it on those really busy nights (code = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting.

You will need:

  • 4 medium to large potatoes, peeled (optional)
  • 2-3 leeks, sliced, white and light green parts only
  • 32 oz. chicken broth
  • kosher salt
  • pepper
  • Half-n-Half cream (optional)


Rinse, peel and cube the potatoes into 1″ pieces. Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl). Add potatoes, leeks and chicken broth to the crock pot (in this order); season with salt and pepper. Cook on low heat for 6 hours.

Use an immersion blender or traditional blender to puree the soup. Season to taste. Optional: if you like a creamier version, stir in 2 ounces of half-n-half cream.

How easy is that?!

What’s your favorite soup in the crock pot?


  1. Jennifer says

    Do you use baking potatoes? Could you use red potatoes instead? How much in weight do you need in potatoes?

  2. Linda says

    This is really simple. I’ll have to give it a try soon! What can I use in place of half-and-half if I still want a creamy texture? I never have any around the house, and probably wouldn’t buy some just for one recipe. Chili is my go-to slow cooker soup recipe.

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