This easy potato soup recipe is the ultimate comfort food for cold days. A creamy combination of potatoes, leeks, chicken stock, and butter make this recipe a deliciously healthy and hearty soup for the whole family!
Why You Will Love This Recipe
Easy
This easy recipe can be thrown together in no time, so it’s a great option for a busy day. Simply sauté chopped leeks, then throw them in your slow cooker with potatoes and chicken broth. Once the potatoes are fully cooked, blend all ingredients together with an immersion blender, and enjoy!
Healthy
The simple ingredients in this recipe create a very healthy and nutrient packed soup!
Potatoes are high in vitamin C, vitamin B6 and potassium. (Source)
Leeks contain antioxidants and flavonoids that can have numerous health benefits, including gut health, brain health, and anti-cancer effects. (Source)
Chicken stock or bone broth is high in collagen that has gut healing properties, promoting overall health as well and healthy skin, joints and nails. (Source)
Butter (grass fed butter) contains vitamins A,D, K and E, and can help the body absorb minerals more effectively. (Source)
Delicious
Have you ever tried the combination of potatoes and leeks? The leeks add a depth of flavor that you don’t get in a classic potato soup. In my opinion, leeks are the secret ingredient to the best potato soup recipe. By giving the leeks a quick sauté, you add lots of flavor to this delicious potato soup!
Ingredients That Make This Simple Recipe Amazing
Fresh Potatoes: the best potatoes to use for this recipe are Yukon gold potatoes. They will give the most creamy texture and buttery flavor. You can also use red potatoes or russet potatoes. Although I prefer Yukon gold potatoes for this soup, russets are all I had on hand when I took the pictures for this recipe, and it turned out great! Purchase organic potatoes when possible.
Fresh Leeks: for the best flavor and texture, use mostly the bottom white part and only a small amount of the dark green leek tops. Make sure to wash the leeks well, they tend to hold a lot of dirt! Conventional leeks can be high in pesticides, so opt for organic when you can.
Chicken Stock or Chicken Broth: this will add so much flavor and nutrition! For the most nutritious soup, use a homemade bone broth like this one. Remember that the healthier the animal was when it was raised, the healthier it is for you. Choose pasture raised or organic chicken whenever possible.
Butter: butter is a very important ingredient in any creamy potato soup recipe. The combination of butter and potatoes are what really make potato soup so delicious! Make sure to use grass fed or pasture raised butter for more nutrients and a better flavor.
Optional Toppings
Toppings will add texture and flavor to creamy soup.
Here are of my favorite toppings for this potato leek soup recipe:
- Sliced green onions
- A dollop of sour cream
- Mild cheddar or sharp cheddar cheese
- Crispy bacon crumbles
- And of course…more butter!
How to Store This Potato Leek Soup
Store in a glass airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
When reheating leftover soup, you can heat in your slow cooker or in a pot on the stove. When reheating on the stove, make sure the heat is set medium low and stir frequently to prevent burning on the bottom of the pot.
How Freeze This Potato Leek Soup in Glass
To avoid plastics leaching into food, it’s a good idea to store in glass (especially when freezing).
When freezing a liquid like soup in glass, make sure to leave a few inches of room at the top of the container. This will allow the liquid to expand so that the container won’t break! Also, don’t secure a lid until the liquid is fully frozen. I always wait until the next day before securing a lid on top.
What to Serve With Potato Leek Soup
This potato soup is a great recipe to have as a side dish for any meal! Our family feels best on a fairly high protein diet, so I would serve this soup alongside some meat or other protein for a complete meal.
Here are a few ideas:
- Oven roasted chicken
- Chicken salad
- Grilled steak
- Pan seared fish
- Meatloaf
- An omelette
How to Make 5 Ingredient Potato Soup With Leeks
Preheat a large pan with 2 tbs butter on medium heat
Sauté leeks, stirring frequently, until they are slightly tender and some parts have turned golden brown.
Add sauteed leeks, cubed potatoes, chicken broth, and salt/pepper to a slow cooker or instant pot.
If using an instant pot select “slow cook” setting.
Cook in slow cooker or instant pot on slow cooker setting on HIGH for about 1-2 hours, or on LOW for about 3-4 hours, or until potatoes are tender. Different appliances may vary slightly in temperature so some may take longer than others.
Once potatoes are fully cooked, add butter and allow to melt for a couple of minutes.
Blend all ingredients with an immersion blender until smooth. Add more salt and pepper as needed.
Pour hot soup into serving bowls and add optional toppings.
Enjoy!
Soup Season?
Check out this nutrient dense chicken foot broth, or my favorite winter squash soup if your on a soup kick!
Creamy 5-Ingredient Slow Cooker Potato Leek Soup
Equipment
- 1 slow cooker or instant pot
- 1 large pan for sautéing
- 1 wooden spoon
- 1 immersion blender
Ingredients
- 2 lb potatoes, peeled cut into about 2 inch cubes (preferably Yukon gold)
- 1 lb chopped leeks (mostly the bottom white part with minimal top green leafy part)
- 6 cups chicken bone broth (see notes)
- 6 tbs butter
- salt and pepper to taste
Instructions
- Preheat a large pan with 2 tbs butter on medium heat
- Sauté leeks, stirring frequently, until they are slightly tender and some parts have turned golden brown.
- Add sauteed leeks, cubed potatoes, chicken broth, and salt/pepper to a slow cooker or instant pot.
- If using an instant pot select “slow cook” setting.
- Cook in slow cooker or instant pot on slow cooker setting on HIGH for about 1-2 hours, or on LOW for about 3-4 hours, or until potatoes are tender. Different appliances may vary slightly in temperature so some may take longer than others.
- Once potatoes are fully cooked, add the rest of the butter and allow to melt for a couple of minutes.
- Blend all ingredients with an immersion blender until smooth. Add more salt and pepper as needed.
- Pour hot soup into serving bowls and add optional toppings (see notes).
- Enjoy!
