Potato & Leek Soup

Potato & Leek Soup

Potato & Leek Soup

This Slow Cooker Soup is perfect for a cozy winter meal.


  • 1kg potatoes peeled and quartered.
  • 3 leeks, white and light green parts only, roughly chopped
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 6 to 7 cups low sodium vegetable broth
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 1/2 cup heavy cream, optional
  • chopped fresh parsley, for garnish, optional
  • fresh thyme leaves, for garnish, optional


  • Place chopped potatoes and leeks in the slow cooker and set aside.
  • Heat olive oil in a pan and add carrots and celery; cook for 4 minutes.
  • Stir in garlic and cook for 20 seconds.
  • Add carrot mixture to the slow cooker.
  • Stir in vegetable broth; add butter and thyme sprigs.
  • Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
  • When done, remove the thyme sprigs and, if using, stir in the heavy cream.
  • Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.
  • Taste for seasonings and adjust accordingly.
  • If soup is too thick, add water or vegetable broth to thin it out.
  • Ladle soup into bowls.
  • Garnish with parsley and fresh thyme leaves.
  • Serve & Enjoy!
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