The Best Potato Leek Soup Recipe for Your Crockpot—Rich, Cozy, and Weeknight Easy!
There’s something so comforting about the aroma of leeks and herbs wafting through the house on a chilly fall evening. This recipe is close to my heart—not just because it’s incredibly delicious, but because it’s one of those dishes that makes you feel like you’re being wrapped in a warm blanket. After testing dozens of variations over the years, I’m excited to finally share what I believe is the best potato leek soup recipe crockpot style—simple, creamy, vegan, and absolutely soul-soothing.
Whether you're juggling work, kids, or just need a break from stove-hovering, this slow cooker version is everything. It’s perfect for healthy weeknight meals, a lazy winter Sunday, or even a cozy fall gathering with friends.
This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.
Why You’ll Love This Potato Leek Soup
This isn't your average soup. It's:
- Creamy and hearty, but dairy-free.
- 100% vegan and vegetarian.
- Made with fresh herbs and whole ingredients.
- Effortlessly prepped in a slow cooker.
- Naturally gluten-free and super healthy.
- Delicious enough for main dishes, yet light enough as a starter.
I've made it countless times and it never fails to impress—even the meat-eaters in my family ask for seconds!
Ingredients (Exact Measurements)
Here’s everything you need to make a delicious pot of creamy, homemade potato leek soup in the crockpot:
Main Ingredients:
- 4 large leeks (white and light green parts only), cleaned and sliced
- 2 tablespoons olive oil (or vegan butter)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 4 cups vegetable broth (low-sodium preferred)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon thyme (dried or 1 teaspoon fresh)
- 1 bay leaf
- 1 cup unsweetened oat milk (or other plant-based milk)
- ¼ cup nutritional yeast (optional, adds savory flavor)
Garnishes (Optional):
- Chopped fresh parsley or chives
- Vegan sour cream or swirl of coconut cream
- Croutons or toasted bread
How to Prep Leeks (Without Grit!)
Leeks are notorious for hiding dirt in their layers. Here's how I clean them:
1. Cut off the root and dark green leaves.
2. Slice lengthwise, then chop into half-moons.
3. Rinse thoroughly in a bowl of cold water, swishing to remove grit.
4. Drain in a colander or salad spinner.
Trust me—taking this extra step ensures your potato leek soup stays silky, not sandy.
Step-by-Step: Crockpot Potato Leek Soup
1. Sauté for Flavor
While this step is technically optional, it really makes a difference. Heat olive oil in a pan and sauté leeks, garlic, and onions until soft and fragrant (about 6–8 minutes). This builds a deep flavor base for the soup.
2. Add Everything to the Slow Cooker
Transfer the sautéed veggies to your crockpot. Add chopped potatoes, vegetable broth, thyme, salt, pepper, and the bay leaf.
3. Set and Forget
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
4. Blend It Up
Remove the bay leaf. For a creamy texture, use an immersion blender directly in the pot. Blend until smooth, or leave some chunks if you prefer a rustic vibe.
Stir in oat milk and nutritional yeast. Adjust seasoning as needed.
Must-Have Kitchen Tools from Amazon
Here are three products I personally use and recommend for making this soup even easier and more enjoyable:
1. Mueller Multistick 800W 5-in-1 Immersion Blender Handheld
This powerful handheld blender is a game-changer for soups. It creates the silkiest texture without needing to transfer hot soup to a traditional blender.
Why I love it: Easy to clean, ergonomic, and powerful enough to handle big batches.
Perfect for: Creamy soups, smoothies, sauces.
2. Crockpot 7-Quart Slow Cooker with Digital Timer
I’ve used this exact slow cooker for years. It’s reliable, holds enough for family dinners, and has a timer to prevent overcooking.
Why I love it: Set-and-forget digital controls, great size for soups and stews.
Perfect for: Batch cooking, meal prep, soups, and more.
3. OXO Good Grips Salad Spinner (for cleaning leeks)
Leeks hide so much dirt, and this spinner makes it easy to rinse and dry them without hassle.
Why I love it: Easy pump-action, large capacity, dishwasher safe.
Perfect for: Washing leeks, herbs, greens.
Why It’s Great for Vegan & Vegetarian Diets
This potato leek soup recipe crockpot version uses vegetable broth and oat milk, making it completely vegan, yet deeply savory and satisfying.
The nutritional yeast adds that cheesy depth (minus the dairy), and the creamy texture comes entirely from blended potatoes—no cream or butter required!
It’s a wonderful main dish for those cutting back on meat or dairy, and you can pair it with protein-rich sides like lentil salad or grilled tofu for a full plant-based meal.
Serving Suggestions
Make it a meal with one of these baked sides:
- Rustic sourdough or baked garlic bread
- Simple arugula salad with lemon vinaigrette
- Roasted fall vegetables (like carrots, Brussels sprouts, or squash)
Top with a sprinkle of fresh herbs for color and flavor. For dinner parties or cozy weekends, I serve it in small mugs with herb oil drizzled on top—so elegant, yet simple.
Storage & Reheating
This soup is a meal-prepper’s dream:
- Store in an airtight container for up to 5 days.
- Freeze in portions for up to 3 months.
- Reheat gently on the stove or microwave—add a splash of broth or oat milk to loosen.
I often make a double batch just to freeze half. It’s like having a warm hug on demand.
Variations to Try
Want to spice things up? Here are some delicious twists:
- Spicy kick: Add a dash of cayenne or chili flakes.
- Protein boost: Stir in white beans or red lentils before cooking.
- Extra veggies: Toss in celery, carrots, or cauliflower.
- Rustic texture: Only blend half the soup, leaving some chunks.
You can even bake it in a casserole dish topped with breadcrumbs and bake at 375°F for 20 minutes—turning it into a comforting baked soup casserole.
Tips for Success
1. Use Yukon Gold potatoes – they yield the best creamy texture without getting grainy.
2. Don’t skip sautéing – even in a slow cooker recipe, this step makes a big difference.
3. Add herbs at the end – fresh herbs lose flavor if cooked too long.
4. Taste before serving – salt levels can vary depending on your broth.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
Absolutely! It tastes even better the next day.
Q: What’s the best potato to use?
Yukon Gold is best for creaminess, but russets work too—just peel them well.
Q: Can I make this soup on the stove?
Yes! Simmer covered for 25–30 minutes until potatoes are soft, then blend.
Final Thoughts
This creamy, healthy, and unbelievably easy potato leek soup recipe crockpot style is now a cold-weather staple in my kitchen. Whether you’re curled up with a blanket or feeding a hungry crowd, it hits all the marks: comfort food, simple, and seriously delicious.
It’s one of those rare recipes that checks every box—vegan, slow cooker friendly, packed with flavor, and just plain satisfying.
Let me know how it goes if you try it! Tag me on Instagram, or drop a comment below. And if you’ve got picky eaters, I promise—even they’ll be asking for seconds.
Comments
Post a Comment