Welcome to the ultimate guide for creating the most comforting, flavorful, and incredibly creamy Crock Pot Leek and Potato Soup. This isn’t just any soup; it’s a culinary hug in a bowl, designed to warm you from the inside out, especially during those chilly days. Imagine tender potatoes, delicate leeks, crisp bacon, and wholesome vegetables simmering together for hours, creating a rich, velvety broth that truly defines comfort food. Perfect for a cozy family dinner or a heartwarming meal prep option, this slow cooker recipe promises minimal effort with maximum taste.
Why a Creamy Slow Cooker Soup is Essential
There’s something uniquely magical about slow cooking. It transforms simple ingredients into complex flavors, all while requiring very little active time in the kitchen. For this Leek and Potato Soup, the slow cooker works its magic by gently simmering the vegetables and broth, allowing the flavors to meld beautifully and the potatoes to become wonderfully tender. This method makes it ideal for busy weekdays or lazy weekends when you crave a homemade meal without the constant attention. Just set it and forget it, returning hours later to a kitchen filled with an irresistible aroma and a ready-to-serve feast.
Understanding the Delicate Leek
Have you ever wondered about leeks? These elegant vegetables, often overlooked, are a culinary delight that belongs to the onion family. Visually, they resemble a giant green onion, but their flavor profile is distinctively milder and sweeter than their pungent relatives. This gentle, earthy onion flavor makes leeks incredibly versatile and a favorite even among those who typically shy away from onions. If you’re looking to introduce a subtle, sophisticated onion note to your cooking, leeks are an excellent choice.
The Importance of Cleaning Leeks
One crucial step when cooking with leeks is proper cleaning. Leeks grow in sandy soil, and layers often trap dirt and grit. Neglecting this step can lead to an unpleasant surprise in your dish. But don’t worry, the cleaning process is straightforward and well worth the effort for the fantastic flavor they impart. We’ll walk you through it in detail.
Leeks vs. Onions: A Flavorful Choice
While related, leeks offer a nuanced flavor that differs from common onions. They possess a sweet, earthy, and mildly oniony taste that softens and sweetens even further when cooked. This makes them perfect for creamy soups, where their delicate flavor can truly shine without overpowering other ingredients. For those who find regular onions too strong, leeks often provide a more palatable alternative, adding depth without intensity.
Expert Tips for a Perfect Leek and Potato Soup:
- Leek Substitution: If fresh leeks are unavailable, a medium yellow onion can be substituted. However, for the authentic, milder flavor, leeks are highly recommended.
- The Right Potatoes: Russet potatoes are fantastic for this soup because they break down slightly, contributing to the creamy texture. Yukon Gold potatoes are another excellent choice, offering a buttery flavor and creamy consistency.
- Broth Choice: Use a good quality chicken broth or stock for a richer base. For a vegetarian version, simply swap in vegetable broth and omit the bacon.
- Serving Suggestions: This soup is divine on its own, but pairing it with warm, crusty bread is a match made in heaven. The bread is perfect for dipping and soaking up every last drop of the creamy broth. A fresh green salad offers a lovely contrast, adding brightness to the meal.
- Garnish Galore: Elevate your soup with delicious toppings. Shredded sharp cheddar cheese and crispy crumbled bacon pieces are classic additions that add both flavor and texture. Fresh chives or parsley also provide a burst of color and herbaceous freshness.
- Achieving Ultimate Creaminess: The half & half and flour mixture is key to the soup’s luxurious texture. Ensure you whisk it thoroughly before adding it to the slow cooker to prevent lumps.
Gathering Your Ingredients: The Heart of the Soup
Creating this delicious soup starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor and achieving the perfect creamy consistency. Here’s what you’ll need to make this slow cooker marvel:
- Bacon: Adds a smoky, savory depth and a wonderful texture.
- Leeks: The star of the show, offering a mild, sweet onion flavor.
- Chicken Broth or Stock: Forms the flavorful base of our soup.
- Water: Helps achieve the right consistency without diluting flavor.
- Russet Potatoes: Contribute body and a comforting texture as they break down.
- Carrots: Add a touch of sweetness and vibrant color.
- Celery: Provides a subtle earthy note and aromatic depth.
- Dried Dill Weed: A classic herb pairing that complements leeks and potatoes beautifully.
- Garlic Powder: For an underlying savory kick.
- Half & Half: The secret to the soup’s rich and creamy finish.
- All-Purpose Flour: Used to thicken the soup to a luxurious consistency.
- Salt and Pepper: Essential for seasoning to taste.
How to Master Crock Pot Leek and Potato Soup: Step-by-Step
Let’s dive into the simple yet rewarding process of making this incredible slow cooker soup. The key is in a little bit of prep work upfront, followed by hours of hands-off cooking that allows the flavors to deepen and meld.
Step 1: Preparing Your Leeks
Working with leeks might seem intimidating if you haven’t done it before, but it’s incredibly easy. Proper cleaning is paramount to ensure a delightful, grit-free soup.
First, begin by trimming the leeks. Cut off the tough, dark green parts of the leeks. These parts are generally too fibrous for soup, but don’t discard them entirely! They can be excellent for making homemade vegetable stock. Next, carefully slice off the root end.
Once trimmed, slice each leek vertically down the middle. This cut reveals the inner layers where soil often gets trapped.
You’ll notice that leeks are indeed “dirty little veggies.” They grow in sandy soil, and that grit loves to hide within their tightly packed layers. A good rinse is non-negotiable.
Proceed to cut the leeks into approximately 1-inch slices. As you dice them, you’ll start to enjoy that lovely, mild onion-y scent.
Now, for the critical cleaning step: place the diced leeks into a large bowl of cold water and swish them around vigorously, or, as I prefer, put them in a colander and gently spray them with water, fanning out the layers to ensure all trapped dirt is washed away. Rinse thoroughly until no visible grit remains. Once clean, gently pat them dry with paper towels.
Step 2: Browning Bacon and Sautéing Leeks
In a large skillet, over medium-high heat, add your chopped bacon. Cook until the bacon begins to brown slightly and some of its delicious fat has rendered. This step is crucial for building a foundational layer of flavor for your soup. The rendered bacon fat will then be used to sauté the leeks, infusing them with a savory richness. Add the prepared leeks to the skillet and cook, stirring occasionally, until they become tender and translucent, and the bacon is crispy. Once cooked, drain any excess grease from the skillet.
Step 3: Assembling the Soup in Your Slow Cooker
Transfer the cooked bacon and softened leeks into your slow cooker. For this recipe, a 6-quart slow cooker or larger is ideal to accommodate all the ingredients. Add the peeled and cubed potatoes, diced carrots, and chopped celery. These vegetables will cook down beautifully, absorbing all the wonderful flavors.
Next, pour in the chicken broth and water. These liquids will create the flavorful base for your soup, allowing all the ingredients to simmer perfectly.
Now, don’t forget the seasonings! Add the dried dill weed, garlic powder, and a generous amount of salt and freshly ground black pepper. These spices will enhance the natural flavors of the vegetables and broth.
Give everything a good stir to ensure all the ingredients are well combined and the seasonings are evenly distributed. Cover your slow cooker and set it to cook on low for 6-7 hours. This long, slow cooking time is what allows the vegetables to become incredibly tender and the flavors to fully develop.
Step 4: Creating the Creamy Finish
During the last 30 minutes of the cooking cycle, prepare your creamy thickener. In a medium bowl, whisk together the half & half with the all-purpose flour until completely smooth and no lumps remain. This slurry is essential for achieving the soup’s signature velvety texture.
Pour this half & half and flour mixture into the slow cooker with the simmering soup. Stir well to incorporate it evenly. Recover the slow cooker and allow it to cook for an additional 30 minutes. This final cooking period will allow the soup to thicken beautifully, transforming it into a rich, creamy consistency.
Step 5: Final Seasoning and Serving
Once the soup has thickened, remove the lid and give it a taste. This is your chance to adjust the seasoning to your preference. You might find you need to add a bit more salt or pepper to perfectly balance the flavors. Remember, everyone’s palate is different, so trust your taste buds!
Ladle the hot, creamy Crock Pot Leek and Potato Soup into bowls. For an extra touch of indulgence and flavor, garnish generously with shredded cheddar cheese and crumbled bacon. A sprinkle of fresh parsley or chives adds a lovely pop of color and freshness. Serve immediately and enjoy the warmth and comfort of this homemade masterpiece!
Storage and Reheating Tips
Leftover Leek and Potato Soup makes for fantastic meals throughout the week. Store any unused soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it slightly if it has become too thick. Freezing is also possible, though creamy soups can sometimes change texture upon thawing. If freezing, cool completely, then transfer to freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Craving More Comfort Food Recipes?
If you loved this Crock Pot Leek and Potato Soup, you’re in for a treat! Explore more hearty and delicious recipes perfect for any time of year. From other slow cooker favorites to quick and easy weeknight meals, there’s always something new to discover.
- Instant Pot Split Pea Soup
- Clam Chowder
- Crock Pot Potato Soup
- Kielbasa Corn Chowder
- Cabbage Roll Soup
- White Bean Soup with Ham
- Crock Pot Broccoli Cheddar Soup
- Slow Cooker Potato Soup (with frozen potatoes)
- Creamy Chicken Noodle Soup
- Lasagna Soup
- Stuffed Pepper Soup
- Crock Pot Taco Soup
- 25 Fall Soup Recipes
Originally published: December 2012
Updated photos & republished: September 2020
Crock Pot Leek and Potato Soup
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20 minutes
7 hours 30 minutes
7 hours 50 minutes
6
Brandie Skibinski
Ingredients
- 6 slices uncooked bacon, chopped
- 2 leeks, chopped (light green & white parts only)
- 32 ounce container chicken broth or stock
- 2 cups water
- 5 medium potatoes, peeled and cubed
- 1 cup diced carrots
- 1 cup diced celery
- ½ teaspoon dried dill weed
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 2 cups half & half
- ½ cup all-purpose flour
- Garnish: shredded cheddar cheese and bacon crumbles
Instructions
- In a large skillet over medium-high heat, add chopped bacon. Allow some of the fat to render from the bacon and let it brown slightly.
- Stir in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease.
- Transfer bacon and leeks to a 6-quart slow cooker.
- Stir in chicken broth, water, potatoes, carrots, celery and seasonings.
- Give it all a good stir, then cover and cook on low for 6-7 hours.
- During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.
- Add this mixture to the slow cooker and stir well. Cook for an additional 30 minutes.
- Serve topped with shredded cheddar cheese and bacon pieces.
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Notes
Main Course
American
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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