This creamy Crock Pot Leek and Potato Soup is full of flavor and packed full of potatoes, leeks, celery, carrots, bacon, in a creamy broth.
A CREAMY SLOW COOKER SOUP
I’ll admit I’m not a fan of cold weather. However, one upside to the cooler temperatures is it makes for a great time to eat and make soup. Something about the cooler weather just makes me crave good ole comfort food like soup like this Crock Pot Leek and Potato Soup.
WHAT ARE LEEKS?
Have you ever seen a leek? Have you cooked with a leek? Do you know what one is? They look like an overgrown green onion and that’s because they are related. If you like green onions, then chances are you going to enjoy the leek. It has a mild onion flavor. I actually find that most people who don’t like onions usually end up really liking leeks so it might be a good substitute for the onion haters. The only thing you have to remember when using leeks is you have to clean them well and cook them up before adding them to any dish. If you can’t find leeks where you live, then please feel free to substitute an onion in this recipe.
TIPS FOR MAKING LEEK AND POTATO SOUP:
- If you can’t find leeks, you can substitute for one medium onion.
- I serve this soup it with some warm, crusty bread. This way you can just dip it in the soup and it softens the bread a little and is scrumptious. Or, you could also serve with a salad.
- Top with shredded cheddar cheese and bacon pieces.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken broth or stock
- russet potatoes
- dried dill weed
- garlic powder
- half & half
- all-purpose flour
HOW TO MAKE CROCK POT LEEK AND POTATO SOUP:
If you’ve never worked with leeks before, let me walk you through the steps. First you need to cut off the dark green parts and discard. You don’t use them at all. Put them in a compost bin or some people use them for stocks.
Cut off the root end, then cut the leek vertically down the middle.
Leeks are dirty little veggies. They grow in sandy soil so they trap that soil in their layers. After we cut up the leeks, we’ll rinse them really well.
Cut into about 1-inch slices.
I just love that onion-y smell as I’m dicing them up.
Now put the diced leeks into a bowl of water to rinse. Or put them in a colander like I do and squirt them gently with water. This will help get all the dirt out that might be trapped in the layers of the leeks. Dry them gently on some paper towels.
Now it’s time to cook them. 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. Then add in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease. Transfer bacon and leeks to your slow cooker (it needs to be at least a 6-quart slow cooker.) Add in potatoes, carrots, and celery.
Stir in chicken broth.
And don’t forget the seasonings (dill weed, garlic powder and salt & pepper).
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. Now, at this point, give it a taste. I always find I need to add a bit more salt, but I’ll leave that up to your taste buds.
Serve and top with shredded cheddar cheese and crumbled bacon.
CRAVING MORE RECIPES?
Crock Pot Leek and Potato Soup (+Video)
- 6 slices uncooked bacon chopped
- 2 leeks chopped (just use the light green & white parts)
- 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
- 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.
- Cook for an additional 30 minutes.
- Serve topped with shredded cheddar cheese and bacon pieces.
“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 can vary quite a bit depending on which brands were used.
Originally published: December 2012
Updated & republished: September 2020