There's nothing better than a big bowl of creamy, cozy soup on a chilly night and this healthy slow cooker leek and potato soup is the ultimate comfort food! It's hearty, flavorful, and seriously easy to make. I love that you can toss everything into your crock pot and let it do the work while your house fills with that cozy, savory smell!
If you've never made homemade potato leek soup, this is the perfect place to start! It's simple, wholesome, and tastes just like something from your favorite restaurant, but even better! If you're a fan of potato soups, this one's about to become your favorite soup of all time! This creamy soup is made with chicken bone broth, sliced leeks, and lots of potatoes, giving it lots of flavor and a smooth, rich texture that truly stands the test of time. I love that it's the healthiest version of potato leek soup, lightened up but still every bit as cozy as the restaurant versions of leek soup you've tried before.
If you love this recipe, you will love some of my other slow cooker soups, including my easy crockpot green chili chicken, my easy southwest chicken soup, my easy slow cooker bison chili, and my personal favorite (although not a soup), my slow cooker chicken enchiladas.
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Ingredients
Here's what main ingredients you'll need to make my creamy slow cooker potato leek soup:
- chicken bone broth - This adds rich flavor and extra protein and micronutrients compared to regular chicken stock, chicken broth or vegetable broth.
- Yukon gold potatoes - The key to a creamy texture! Yukon golds are naturally buttery and hold up beautifully during slow cooking.
- white or yellow onion, finely diced - Adds a little sweetness and depth to balance the leeks.
- leeks (white part of the leeks only) - These mild, onion-like veggies give the soup its signature flavor! Be sure to rinse well in a bowl, leeks can hide sandy soil between layers.
- olive oil - Used for sautéing and creating a smooth roux base instead of butter as a heart healthy fat.
- all-purpose flour - Helps thicken the soup for that perfect creamy consistency.
- low-fat (2%) milk - Keeps things creamy without the need for heavy cream.
- shredded reduced-fat sharp cheddar cheese - Melts right in for that dreamy, cheesy flavor!
- plain low-fat Greek yogurt or low-fat sour cream - Adds tanginess and a creamy finish while sneaking in extra protein.
- kosher salt & black pepper - Simple seasoning that brings everything together.
- Optional toppings: Thinly sliced green onions or chives, extra shredded cheese, crispy turkey bacon, and extra low-fat sour cream or low fat greek yogurt.
See recipe card for quantities.
Instructions
- Step 1: Prep your veggies. Slice the leeks (white parts only) and rinse thoroughly in a large bowl after cutting. Finely dice your onions. Peel and dice your potatoes into quarters. Don't skip soaking those leeks, they can trap dirt!
- Step 2: Cook in Slow Cooker. In a skillet (or directly in your multi-cooker depending on the capability), sauté the onions and leeks in 1 tablespoon olive oil for 1-2 minutes until fragrant. Then, add the potatoes, leeks, onions and chicken bone broth to your slow cooker. Season with salt and pepper. Cover and cook on high for 2-4 hours or low for 6-8 hours, until the potatoes are tender.
- Step 3: Make the creamy base.In a small saucepan, heat 3 tablespoon olive oil over medium-low heat. Whisk in ⅓ cup flour, then slowly add 1 cup milk, stirring constantly until smooth and thickened. Pour this mixture into your slow cooker and stir well. Cook for another 15 minutes on high.
- Step 4: Blend, finish, and serve! Use an immersion blender (or stick blender) to blend about ¾ of the soup until creamy but still slightly chunky. Add Greek yogurt and cheddar cheese, stirring until melted and combined. Taste and adjust seasonings as needed. Serve hot with some more low-fat greek yogurt or sour cream, a sprinkle of chives, turkey bacon (optional), and more cheese!
Hint: For best results, make sure to stir well and quickly after adding the roux into the slow cooker or it will begin to clump.
Substitutions
- Dairy-free - Use soy milk or oat milk instead of dairy milk. Replace cheddar cheese with a dairy-free shredded cheese (like a vegan cheddar blend). Skip the Greek yogurt/sour cream or use a non-dairy yogurt alternative (like cashew or coconut yogurt).
- Vegetarian -Replace the chicken bone broth with vegetable broth or vegetable stock. Skip the turkey bacon topping.
- Gluten-free- Replace the all-purpose flour in the roux with a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon cold water). Be sure your broth and cheese are labeled gluten-free (some pre-shredded cheeses contain flour or starch for anti-caking).
Variations
- Spicy - add chili pepper flakes to add some heat to the dish
- Nutrient boost- Add some spinach for some additional nutrients
- More Protein- Add in shredded chicken or cooked turkey sausage for an additional protein boost.
- More Decadent- Use butter instead of olive oil, full fat cheese and yogurt, and serve this hearty soup with a loaf of crusty Italian bread or homemade croutons, and don't forget the real crispy bacon on top!
Equipment
All you need to make my healthy version of potato leek soup is:
- Sharp knife & cutting board
- Wooden Spoon
- Small Pot
- Small Pan (optional)
- 6 Quart Multi-cooker: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
- Immersion Blender
- Souper Cubes (optional for storage).
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers of my homemade potato leek soup recipe in an airtight container in the fridge for 3-4 days. When reheating, warm over medium-low heat or microwave gently, stirring occasionally.
If you'd like to freeze it, skip adding the cheese and yogurt until after thawing. Freeze in freezer-safe bags or containers for up to 3 months, then thaw overnight in the fridge and stir in the creamy ingredients before serving. I like using souper cubes for storing in the freezer!!
Christina's Dietitian Tip:
This healthy, creamy potato leek soup is proof that comfort food can also be nourishing! Using Greek yogurt and low-fat milk instead of heavy cream keeps the soup light while maintaining richness. The leeks add antioxidants and fiber, and chicken bone broth gives a boost of protein and collagen, perfect for busy nights when you want something warm and satisfying!
My slow cooker leek and potato soup is creamy, cozy, and full of flavor! It's the kind of soup that makes you want to curl up on the couch with a blanket! It's perfect for meal prep, busy weeknights, or even as a make-ahead lunch. However you serve it, this soup will definitely earn a spot in your favorite slow cooker recipes rotation!
FAQ
You can! Russets will make a slightly thicker soup since they're starchier, but they can fall apart more easily.
Yes! Simmer all ingredients (except the dairy and flour mixture) for 25-30 minutes, then add the roux and blend as directed.
You can use a potato masher instead of an immersion blender if you like more texture.
Soup
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Slow Cooker
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Slow Cooker Leek and Potato Soup
Equipment
- Sharp knife + cutting board
- Wooden Spoon
- Small Pot
- Small Pan (optional)
- 6 Quart Multi-cooker: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
- Immersion Blender
- Souper Cubes (optional for storage).
Ingredients
- 4 cups chicken bone broth
- 2 pounds Yukon gold potatoes
- 1 medium white or yellow onion
- 3 large leeks white parts only
- 4 tablespoon olive oil divided
- ⅓ cup all-purpose flour
- 1 cup low-fat 2% milk
- 1 cup + more to top shredded reduced-fat sharp cheddar cheese
- ½ cup + more to top plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon kosher salt & ½ teaspoon black pepper or to taste
- Optional toppings: Sliced green onions or chives crispy turkey bacon, shredded cheese, or a dollop of sour cream.
Instructions
- Prep your veggies. Slice the leeks (white parts only) and rinse thoroughly in a large bowl after cutting. Finely dice your onions. Peel and dice your potatoes into quarters. Don't skip soaking those leeks, they can trap dirt!
- Cook in Slow Cooker. In a skillet (or directly in your multi-cooker depending on the capability), sauté the onions and leeks in 1 tablespoon olive oil for 1-2 minutes until fragrant. Then, add the potatoes, leeks, onions and chicken bone broth to your slow cooker. Season with salt and pepper. Cover and cook on high for 2-4 hours or low for 6-8 hours, until the potatoes are tender.
- Make the creamy base.In a small saucepan, heat 3 tablespoon olive oil over medium-low heat. Whisk in ⅓ cup flour, then slowly add 1 cup milk, stirring constantly until smooth and thickened. Pour this mixture into your slow cooker and stir well. Cook for another 15 minutes on high.
- Blend, finish, and serve! Use an immersion blender (or stick blender) to blend about ¾ of the soup until creamy but still slightly chunky. Add Greek yogurt and cheddar cheese, stirring until melted and combined. Taste and adjust seasonings as needed. Serve hot with some more low-fat greek yogurt or sour cream, a sprinkle of chives, turkey bacon (optional), and more cheese!
Notes
Nutrition
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Ashley says
My husband and I both loved it. Easy to make and big flavor. Very glad I put a nice dollop of Greek yogurt on top - added the perfect amount of tangy!