Slow Cooker Potato Leek Soup has the most wonderfully creamy broth with the flavors of potato and a hint of leeks. The bacon and cheddar that is added just help contribute to the aromatic flavors brought from the carrot, celery and spices.
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Crock Pot Potato Leek and Bacon Soup
This is the kind of soup that sticks to your ribs but also sticks in your mind as being one of the most delicious crockpot creamy potato soups ever. Serve with a side of warm crusty bread and you’re body will thank you for this bowl of comfort food!
Creamy soups are decadent, filling, and satiating. Just like my Chicken Noodle Alfredo soup, these soups can feed a crowd giving them happy bellies!
Why is this potato soup so awesome?
- It’s slow-cooked – this allows all those wonderful flavors to mingle and meld, which really enhances the overall flavor. It’s almost like that old saying that casseroles and stews cooked the next day are always better because they get a chance for all the flavors to come together.
- It’s slow-cooked – this also means that it’s one of those recipes that have minimal effort required for maximum flavors.
- Inexpensive – Vegetables, stock, and a bit of bacon don’t add up to much. But it can feed a bunch and keep those tummies filled!
- Easy Ingredients – All the ingredients are super easy to get. You probably have them in your pantry right now!
Ingredients needed for this potato soup recipe
This is an easy peasy list.
- Potatoes – Peeled and chopped.
- Leeks- Fresh, green ends removed, sliced, and washed.
- Carrots- Peeled and sliced.
- Celery – Washed and sliced.
- Bacon crumbles
- Seasonings and herbs
For the specific amounts and directions, look for the printable recipe card below!
Cook’s Tips: You can use any type of potato that you wish for this slow cooker potato leek soup, but I recommend Yukon golds or red potatoes. Russets will add more starch and give more body to the broth, but sometimes can give too much texture that some people don’t like if they are overcooked.
Leeks are from the onion family but are much milder in flavor than a regular onion or even shallot. The thing about leeks is that they are typically grown in sandy soil, and because they grow inner rings, they tend to harbor A LOT of dirt.
So washing them is essential or you’ll have a gritty soup.
Thankfully, this is really easy to do. After slicing the leeks, place all the rings into a large bowl of cold water. Give them a few good swishes to release some of that sand. Remove them, switch out the water, and wash them one more time. That should cause all the dirt from the leeks to sink to the bottom and make cleaning leeks a breeze!
Can I make the soup stovetop instead?
Sure, that’s not a problem. This leek soup can be made in a large pot over low heat. There will be full directions in the recipe card below for making this a stovetop potato leek soup instead.
Store the crockpot potato soup in a container with a tight-fitting lid in the fridge for up to a week. Add the garnishes (bacon, cheddar, etc) separately, per bowl, as you reheat it. If it’s added to the soup and allowed to sit in the fridge, the bacon will lose its crispiness.
Freezing potato leek soup is not a good idea. You can do it, but the texture of the soup will probably change as the process of thawing frozen potato leaves it a bit grainy. Plus the cream that was added may split and curdle upon thawing.
Questions Others Have Asked:
Absolutely. I will say though that using milk doesn’t offer the same richness to the soup that HWC does. Yes, it adds more calories, but I think in this case it’s worth it. Also, don’t use any type of milk except whole milk. Anything will less fat content will only water down the flavor of the broth and not add any real creaminess to it.
The other option to make this soup super creamy tasting is to puree more (or the majority) of it. As it is now, a portion of the soup is pureed but half the soup is still left chunky to provide texture. But if you wanted to add even more creaminess without adding dairy, then simply puree more of the vegetable components into the broth which will make it more velvety in texture.
Well my lovely reader, if you have any other questions that I haven’t covered here, please reach out and leave a comment or write me directly at Joanne@thesaltypot.com.
If you’ve tried this recipe, please leave a comment below with a ***star*** rating on the recipe card as well. I want to thank you for stopping by The Salty Pot and I hope you have a fantastic day!
- 1 pound potatoes, peeled and cut into large bite sized chunks.
- 2-3 Leeks, roots and greens cut, then white portion sliced (see notes).
- 2 ribs celery, washed and sliced
- 2 carrots, peeled and sliced
- 5 cups chicken or vegetable broth
- 1 cup cream (see notes)
- 2 teaspoon generous teaspoons of dill, dried
- 1 teaspoon garlic powder or granulated
- salt andpepper as desired
- Bacon crumbles and shredded cheddar
- In the slow cooker bowl, combine the potatoes, leeks, celery, carrots, bacon, and broth.
- Cover and cook on low for 5-6 hours or high for 3-4.
- When the potatoes are fork-tender, using an immersion blender, carefully blend half the soup for a creamier texture.
- Turn off the heat and pour in the heavy whipping cream. Stir and wait five minutes. Taste the broth and adjust for garlic, pepper, and salt.
- Dish into bowls and garnish with remaining bacon and shredded cheddar cheese.
Be sure to wash the leeks after they are sliced in a lot of water to remove any sandy soil that grows within the leeks.
To reduce or remove the dairy content, puree more of the soup with the immersion blender to give it that creamy mouthfeel.
If you want to reduce the calories from the cream, feel free to use whole milk, table cream, or half and half.
I don't recommend freezing this soup.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 541Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 161mgSodium: 466mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 35g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.