Creamy, comforting, and wonderfully easy to prepare, this Slow Cooker Potato & Leak Soup is a simple way to turn everyday ingredients into a nourishing meal. Made with potatoes, fresh leeks, garlic, and flavourful stock, it slowly cooks into a smooth, velvety soup that’s rich in flavour and beautifully satisfying.
Perfect for cosy winter dinners, easy meal prep, or a simple family lunch, it’s the kind of slow cooker recipe that practically makes itself. Serve with warm crusty bread for dipping, or enjoy a bowl on its own for a comforting, budget-friendly meal the whole family will love.
Creamy soups like this potato and leak soup rely on balancing flavour and texture. You can read more about those techniques in my guide on how to make the best slow cooker soup.
Originally published July 27, 2020. Updated March 9, 2026.
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This recipe originally appeared on my other website, Just A Mum’s Kitchen.
What Makes My Potato and Leek Soup Special
I love making soups in the slow cooker, once the ingredients are prepared, it becomes a totally hands-off process. Let the slow cooker do the magic of infusing the flavours while cooking the ingredients to perfection.
I love sharing nutritious recipes that are inexpensive to prepare. Soups are perfect for this as one batch goes a long way.
A Quick Note About This Potato & Leek Soup
Potato and leek is a classic soup combination. I’ve added the usual extras such as garlic and chicken stock. Once it has cooked I add cream and cheese to really lift the flavour and create a silky texture.
Helpful Tips When Working With Leeks
The trickiest part when working with leeks is that they are actually really dirty, especially in the upper part of the vegetable. The grit seems to get into every crevice and layer.
So cleaning them well should be the first step. It’s really easy to do, I simply slice them thinly, place them in a colander, and rinse under running water while separating the layers with my fingers to ensure everything is rinsed thoroughly.
I do precook the leeks to allow them to soften and take on the garlic flavour. The key here is to allow them to soften but not to colour, you can smell them begin to sweeten and lose that oniony smell.
How to Get The Best Results
Then add the cooked leeks along with the remaining ingredients to the slow cooker. I cook mine for around 5 hours on low, but you can of course reduce this time on HIGH or use the pressure cook function if you have a multi cooker and you can have it cooked in under an hour.
There is some debate about potatoes being blended in a soup causing the soup to go “gluey” but you can use that to your advantage, it creates a creamy finish and so few potatoes are used compared to liquids that it works well here.
It is better to blend less than more to avoid the starch in the potatoes from breaking down too much. In some restaurants the soup isn’t blended at all, but passed through a fine strainer instead. But we’re all about easy here!
I finish this soup off with cream and cheese. This brings a lovely balance of flavours to the herbs and leeks. Prefer a thicker, heartier soup? Take a look at this guide on how to thicken slow cooker sauce for easy techniques that work well with soups and stews.
More Soup Recipes To Try
I have more slow cooker soups that I think you will love below, check them out and let me know which one you will make next.
- Slow Cooker Pumpkin Soup
- Slow Cooker Carrot & Ginger Soup
- Slow Cooker Cauliflower & Broccoli Soup
- Creamy Slow Cooker Chicken Noodle Soup
- Slow Cooker Minestrone Soup (Hearty Vegetable Soup)
Serving Suggestions for Soups
I have served the soup with croutons today. They are incredibly easy to make using just a piece or two of white bread. You can see how I make quick and easy croutons here.
Can My Potato & Leek Soup Be FRozen
Yes you can. At times soup with cream can separate, but this comes together again once we reheat it. To freeze the soup, blend as above, allow to cool, then add to an airtight container. This can be frozen for up to 3 months.
If you enjoy this recipe, you may also like my collection of slow cooker soup recipes, featuring twelve easy soups perfect for cooler days.
Slow Cooker Potato & Leek Soup Recipe
Ready to make it? The full ingredient list and step-by-step instructions are in the recipe card below.
Slow Cooker Potato & Leek Soup
Delicious Slow Cooker Potato & Leek Soup, simple and classic
Ingredients
- 25 grams Butter
- 2 Leeks, large, white & light green part only
- 3 teaspoons/cloves Garlic, minced
- 680 grams Potatoes, approx 5 medium
- 2 teaspoons Oregano, dried
- 2 teaspoons Thyme, dried
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Bay Leaves
- 4 Cups Chicken Stock, 1 litre
- 1 Cup Cream
- 200 grams Cheese, grated
Optional
- 1- 2 Tablespoons Cornflour
Instructions
- Finely slice the white and light green parts of the leeks
- Rinse thoroughly using a sieve or colander to remove all grit and dirt from between the layers
- In a frying pan add the butter and melt over a medium heat.
- Add the leeks to the melted butter and stir over a medium to low heat until they begin to soften, approx 4-5 minutes
- Once soft add the garlic and heat through for a minute more
- Add the leek mixture to your slow cooker
- Peel and dice the potatoes into chunks and add to the slow cooker
- Add the oregano, thyme, salt, pepper and bay leaves
- Pour over the chicken stock and stir
- Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender
- Once cooked remove the bay leaves and discard
- Using a stick blender mix the soup until completely blended.
- If you wish for a thicker soup, remove 1/3 of a cup of soup and add the cornflour to this and mix until no lumps remain, return the cornflour mixture to the soup and stir in well
- Add the cream and cheese to the soup and stir until completely blended in.
- Serve with crusty bread or croutons.
- Store leftover soup in the fridge. See below for freezing instructions.
- Enjoy!
Notes
How to Freeze Potato & Leek Soup
It is best not to freeze soup that has cream in it, if you wish to freeze the soup for later add the cream once it has been reheated.
To freeze the soup, blend as above, cool and add to an airtight container, this can be frozen for up to 3 months
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 494Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 94mgSodium: 874mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 17g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I’d Love To Hear Your Thoughts
I hope you love this easy slow cooker potato & leek soup as much as we do. It’s such a lovely comforting soup for cooler autumn or fall days and one I come back to again and again.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
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Happy cooking!
Anna
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