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Slow Cooker Potato Leek soup topped with cream and chives in a bowl.
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Slow Cooker Potato Leek Soup

This easy, dump-and-go Slow Cooker Potato Leek Soup takes just 10 minutes to prep. Cozy, creamy, and full of flavor. The secret ingredient—tangy buttermilk—makes it so bright and velvety, you'll never want to eat potato soup without it again! (Vegetarian, Gluten Free).
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 4
Author: Bri Beaudoin

Ingredients

  • 4 cups chopped leeks (white & light green parts only) (2 large leeks, 1.25 lb before trimming)
  • 1 lb peeled and chopped russet potatoes (2 potatoes, see note 1)
  • 4 cups vegan chicken broth (or vegetable broth, see note 2)
  • 2 tablespoons butter
  • 3 cloves minced garlic
  • 1 teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 dried bay leaf
  • 1 cup buttermilk (full-fat recommended)
  • ⅓ cup whipping cream (or heavy cream)
US Customary - Metric

Instructions

  • Combine: Add 4 cups chopped leeks (white & light green parts only), 1 lb peeled and chopped russet potatoes, 4 cups vegan chicken broth , 2 tablespoons butter, 3 cloves minced garlic, 1 teaspoon fine sea salt, ¼ teaspoon black pepper, ⅛ teaspoon ground nutmeg, and 1 dried bay leaf to a slow cooker. Stir to mix.
  • Cook: Cover with lid and cook for 3 to 4 hours (on high) or 6 to 8 hours (on low).
  • Finish: Use an immersion blender to blend the soup directly in the slow cooker; or carefully transfer soup to a blender and blend in batches, if needed (see note 3). Blend only until smooth—about 1 minute—because over-blended potato leek soup gets gummy. Stir in 1 cup buttermilk and ⅓ cup whipping cream. Taste and add more salt and/or whipping cream if needed. Ladle soup into bowls and garnish, if desired (see note 4).

Notes

  1. Potatoes: About 2.5 cups chopped. Russet Potatoes recommended, otherwise substitute Yukon Gold. 
  2. Broth: A great tasting broth makes a big difference here! I prefer Better Than Bouillon No Chicken for this recipe, but Better than Bouillon Vegetable works too. If you're not vegetarian or vegan, you can use regular chicken broth.
  3. Blending soup: Potatoes can get gluey/gummy when over-blended. Stop blending as soon as the soup is creamy; and avoid blending longer than 1 minute. Always exercise caution when blending hot liquids! If transferring to a countertop blender, make sure not to overfill the container and blend in batches if needed. And make sure the blender has a vented lid, which allows steam to escape when blending hot liquids.
  4. Garnish ideas: Chopped chives, Drizzle of cream or buttermilk, Air Fryer Croutons, Crispy Shallots/Onions, Fried Leeks, Freshly cracked black pepper, and more!
  5. Storage tip: Keeps in the fridge for 3 to 4 days.
  6. Yield: Makes 8 to 9 cups soup. Nutritional estimate assumes 2 to 2.25 cups per serving.

Nutrition

Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1049mg | Potassium: 747mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2067IU | Vitamin C: 18mg | Calcium: 158mg | Iron: 3mg