Crock Pot Leek and Potato Soup
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5 from 1 vote

Crock Pot Leek and Potato Soup

Prep Time20 mins
Cook Time7 hrs 30 mins
Total Time7 hrs 50 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 376kcal
Author: Brandie @ The Country Cook


  • 6 slices uncooked bacon chopped
  • 2 leeks chopped (just use the light green & white parts)
  • 1 32 oz container chicken broth or stock
  • 2 cups water
  • 5 medium potatoes peeled and cubed
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ tsp dried dill weed
  • 1 tsp garlic powder
  • salt & 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.
  • 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.
  • 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.


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. If you can’t find leeks, you can substitute for one medium onion.


Calories: 376kcal | Carbohydrates: 41g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 788mg | Potassium: 1185mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4420IU | Vitamin C: 36.9mg | Calcium: 181mg | Iron: 7.5mg