One of my favorite Irish soups, with minimal ingredients, is this Bored of Lunch Leek and Potato Soup made in the slow cooker using potatoes, leeks, garlic, onion, chicken stock, and milk.

To make Leek and Potato Soup in your slow cooker or crockpot, place all the ingredients in the slow cooker, stir, and season to taste. Cook on high for 2½–3 hours, then blitz the soup with a handheld blender until smooth.

This makes a great starter for a dinner party, and you can get it ready in advance before warming it through just before your guests sit down to eat.

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Can I add protein to this soup?

Yes, you can add protein to this soup by including cooked bacon, ham, or sausage. Stir in the cooked protein after blending the soup. For a vegetarian option, add cooked chickpeas or lentils for an extra protein boost.

Slow Cooker Leek and Potato Soup Ingredients

• 3 potatoes, chopped (skin left on)
• 3 leeks, chopped
• 3 garlic cloves, chopped
• 1 onion, chopped
• 1.2 liters of chicken stock
• 150 ml of milk
• Salt and pepper, to taste

How To Make Leek and Potato Soup in Slow Cooker

1. Prepare the ingredients: Place the chopped potatoes, leeks, garlic, and onion in the slow cooker.
2. Add the liquids: Pour in 1.2 liters of chicken stock and 150 ml of milk. Stir everything together to combine well.
3. Season the soup: Add salt and pepper to taste, then stir again to distribute the seasoning evenly.
4. Cook the soup: Cover the slow cooker with the lid and cook on high for 2½–3 hours, or until the vegetables are tender.
5. Blend the soup: Use a handheld blender to blitz the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend it less.
6. Serve the soup: Ladle the soup into bowls and enjoy warm. Adjust seasoning with additional salt and pepper if needed.

How can I thicken the soup if it’s too thin?

To thicken the soup, simmer it uncovered for a few minutes after blending to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the soup. Continue to cook until the soup reaches the desired consistency.

Recipe Tips

• Choose the right potatoes: Use starchy potatoes like Russets for a creamy texture. Waxy potatoes, like Red Bliss, may not blend as smoothly.
• Clean the leeks well: Leeks can hold a lot of dirt between their layers. Slice them and rinse thoroughly under running water to remove any grit.
• Blend carefully: If you don’t have a handheld blender, transfer the soup in batches to a countertop blender. Make sure to allow some steam to escape to avoid pressure build-up.
• Adjust consistency: If the soup is too thick after blending, add a little more chicken stock or milk until it reaches your preferred consistency.
• Season at the end: Adjust the seasoning after blending. Sometimes blending can change the flavor balance, so add more salt and pepper to taste if needed.

Recipe Variations

• Add some herbs: For extra flavor, add a handful of chopped fresh parsley, thyme, or dill to the soup before blending.
• Make it vegan: Replace the chicken stock with vegetable stock and use non-dairy milk like almond or oat milk.
• Include other vegetables: Add chopped carrots, celery, or parsnips along with the potatoes and leeks for a more complex flavor.
• Spice it up: Add a pinch of cayenne pepper or some chopped fresh chili for a spicy kick that complements the creamy soup.
• Creamy finish: Stir in a dollop of sour cream or Greek yogurt just before serving for a richer, tangier finish.

What To Serve With Leek and Potato Soup

Serve your Leek and Potato Soup with Rosemary Bread, roasted asparagus, a fresh green salad, cheesy biscuits, or herb-infused couscous.

You can also pair it with a side of caramelized onions, a Mushroom Stroganoff, or a tangy apple slaw.

How To Store Leftover Leek and Potato Soup

In The Fridge:

Store leftover Leek and Potato Soup in an airtight container. Make sure the soup is completely cooled before sealing. It can stay fresh for up to 3-4 days. Reheat thoroughly before serving, and give it a good stir to ensure even heating.

In The Freezer:

Freeze your Leek and Potato Soup by placing it in freezer-safe containers or bags. Ensure it’s cooled completely before freezing. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating for best results.

How To Reheat Leftover Leek and Potato Soup

Reheat your leftover Leek and Potato Soup in a saucepan over medium heat, stirring occasionally until hot. Alternatively, microwave it in a microwave-safe bowl, covering it loosely and stirring halfway through, until evenly heated.

Check out More Slow Cooker Recipes:

• Slow Cooker Mediterranean Beef Stew
• Slow Cooker Sweet Potato and Red Pepper Soup
• Slow Cooker Carrot and Coriander Soup