Slow Cooker Leek and Potato Soup

Slow Cooker Leek and Potato Soup

With a slice of good, hearty bread, there isn’t much that can beat this Slow Cooker Leek and Potato Soup!

There are few soups that are more comforting than Leek and Potato Soup. A favorite in Ireland, this soup is perfect for a cold, rainy day, and is just what is needed to warm your whole body. It is thick and creamy, with just a mild onion flavor from the leeks. With a slice of good, hearty bread, you’ll feel warmed to the core.

Slow Cooker Leek and Potato Soup


Yield: 6 servings | Serving Size: 1 1/2 cups | Calories: 217 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 158 mg | Carbohydrates: 40 g | Dietary Fiber: 5 g | Sugars: 5 g | Protein: 8 g | SmartPoints (Freestyle): 7


  • 2 large leeks, chopped (greens should be removed)
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • ½ tsp black pepper
  • 5 cups chicken (or vegetable) stock
  • 1 pound russet potatoes, peeled and diced
  • 1 ½ tsp salt
  • ¾ tsp white pepper
  • ½ cup low-fat milk
  • 2 Tbsp snipped chives


  1. Add all ingredients to your slow cooker and make sure potatoes are completely covered (if not, add additional water).
  2. Cook on low for 6 hours and potatoes are fork tender.
  3. Remove bay leaf and puree soup with an immersion blender or in the blender until smooth. Top with fresh chives and enjoy!

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