Creamy 5-Ingredient Slow Cooker Potato Leek Soup
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!
Servings 4
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!
Notes
Check out my favorite nutrient rich chicken bone broth recipe here.
Optional Topping Ideas:
Sliced green onions
A dollop of sour cream
Mild cheddar or sharp cheddar cheese
And of course...more butter!