Slow Cooker Leek and Potato Soup

Leeks are mild in soup. Therefore, this soup is excellent before strongly flavored main dishes of beef or wild game.

Serves: 6Hands-on: 25 minutesTotal: 5 hours 25 minutesDifficulty: Medium

Serves: 6


  • 4 large leeks, white and light green parts only, sliced
  • 1 medium onion, peeled and sliced
  • 3 Tbsp. butter
  • 2 lbs. potatoes, peeled and diced
  • 4 cups vegetable stock
  • 2 cups water
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 4 Tbsp. sour cream
  • 4 tsp. minced fresh chives


  • Sauté the leeks and onion in butter in a pan over low heat until soft. Transfer to the slow cooker.
  • Combine potatoes with the stock, water, salt, and pepper in the slow cooker.
  • Cover and heat on a low setting for 4 to 5 hours.
  • When the potatoes and onions are very soft and falling apart, use a blender to puree the soup.
  • Top each serving of soup with a dollop of sour cream and a sprinkle of chives.