Slow Cooker French Leek And Potato Soup

  • Author: De Ashton
  • Prep Time: 45
  • Cook Time: 420
  • Total Time: 7 hours 45 minutes


Dad’s ultimate comfort food. A smooth blend of leeks, potatoes and onions slow cooked in a rich chicken broth.



  • 3 large leeks, cleaned and cut into 1/2 inch pieces
  • 2 large onions, chopped into large dice
  • 4 large russet potatoes, peeled and cut into large chunks
  • 6 cups of rich chicken stock – more if needed.
  • Parsley stalks (you can also add a bay leaf)
  • Salt and pepper to taste
  • About 1/2 cup of heavy cream (optional) or salted butter.
  • Thick slices of fresh crusty baguette.


  1. Depending on the number of servings, the soup ingredients can easily be adjusted by adding some leeks and another potato. Add a cup of liquid per extra serving. Adjust seasonings.
  2. Clean the leeks thoroughly.
  3. Chop all the vegetable and distribute evenly in the slow cooker.
  4. Season with salt and pepper. Add parsley and optional bay leaf.
  5. Pour hot chicken broth over the vegetables.
  6. Set slow cooker to LOW for 6 to 8 hours.
  7. Allow the soup to cool a little.
  8. Remove the bay leaf if you used any and cream the vegetables and broth in a blender, using an immersion blender or with a regular potato masher.
  9. You can also purée a couple ladles of vegetables and roughly mash the rest for a soup with some texture.
  10. Reheat the soup and stir in the cream just before serving.
  11. Another option is to simply serve the steaming hot soup without the addition of cream and top with a pat of butter.
  12. A slice of baguette on the side is a must. That’s the way Grandma served it up.


  • Bon Appétit!


  • Serving Size: 6
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