Potato Leek Soup
Potato Leek Soup has that thick, creamy texture and mild flavor that makes it the perfect soup when you need something filling but not too heavy.
Leeks bring a mild sweetness that won’t overpower the potatoes, while bacon adds the smoky richness that makes every spoonful satisfying.
This slow cooker version means you can come home to the incredible aroma of homemade soup without spending hours in the kitchen.
Potato Leek Soup Recipe Highlights
- Slow cooker recipe that cooks while you’re busy
- Family friendly soup everyone will actually eat
- Perfect for weeknight dinners when you need easy
- Feeds 8 people so great for meal prep
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.

BACON – Provides the smoky, salty foundation that makes this soup irresistible. Cook it until crispy so you get maximum flavor in every bite. The rendered bacon fat becomes your cooking base, adding richness that vegetable oil simply cannot match. If you prefer turkey bacon, cook it the same way but expect a slightly less intense smoky flavor.
LEEKS – These mild members of the onion family bring a subtle sweetness without the sharp bite of regular onions. Use only the white and light green parts, as the dark green leaves can be tough and bitter. Always slice them lengthwise first, then crosswise into half-moons. This exposes all the layers so you can rinse away every bit of grit that loves to hide between the leaves.
POTATOES – Yellow potatoes hold their shape beautifully during long cooking while still becoming tender enough to break down slightly and thicken the soup naturally. Yukon Gold works perfectly here. Russets will break down too much and turn mushy, while red potatoes stay too firm. Cut them into uniform 1-inch cubes so they cook evenly.
CHICKEN BROTH – Use a good quality broth since it forms the soup’s foundation. Low-sodium gives you more control over the final saltiness, especially with the bacon adding its own salt. If you only have regular broth, taste before adding any extra salt at the end.
CREAM AND CORNSTARCH – This combination creates the perfect creamy texture without curdling. Whisking the cornstarch into the cream first prevents lumps and ensures smooth integration. The cornstarch thickens the soup to that perfect spoon-coating consistency while the cream adds richness without overwhelming the vegetable flavors.
VEGETABLES – Carrots and celery form the classic mirepoix base that adds depth and sweetness. Dice them into small, uniform pieces so they cook evenly with the potatoes. Fresh vegetables make a noticeable difference here compared to frozen, giving you better texture and flavor.
How To Make a Potato Leek Soup in the Crockpot
Please check the printable recipe card below for more detailed instructions.






- Cook bacon, reserve bacon fat.
- Add leeks, potatoes, carrots, celery, seasonings, and chicken broth to slow cooker.
- Cook on low for 6 to 8 hours.
- Whisk cornstarch into cream, stir into soup. Cook 20 minutes more.
- Blend if desired.
Leftovers and Storage
STORE – Keep your Potato Leek Soup covered tightly in the refrigerator for up to 4 days. The soup may separate slightly when chilled, but a good stir will bring it back together when reheating.
FREEZE – This soup freezes beautifully for up to 6 months in freezer-safe containers. Leave about an inch of headspace for expansion. The cream base stays smooth after thawing, unlike some dairy-based soups.
REHEAT – Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup seems too thick after storage. Microwave individual portions in 30-second intervals, stirring between each.
MAKE AHEAD – Prepare through step 4, then cool and refrigerate for up to 2 days. Add the cream mixture when ready to serve for the freshest taste and texture.
More Easy Slow Cooker Soups
Serving Suggestions
CRUSTY BREAD – A thick slice of sourdough or French bread is perfect for soaking up every last drop. Toast it lightly and rub with garlic for extra flavor that complements the leeks beautifully.
SIMPLE GREEN SALAD – Balance the richness with a crisp salad dressed in lemon vinaigrette. The acidity cuts through the cream and bacon while keeping the meal light enough for lunch or dinner.
GRILLED CHEESE SANDWICH – The ultimate comfort food pairing that turns this soup into a complete meal. Sharp cheddar or Gruyère cheese work especially well with the potato and leek flavors.
DINNER ROLLS – Warm, buttery rolls make this soup feel special enough for company while still being weeknight easy. They’re perfect for younger family members who might want something familiar alongside the soup.

Recipe Success Tips
LEEK CLEANING TIP – After slicing, place leeks in a large bowl of cold water and swish vigorously. Let them sit for 5 minutes, then lift them out with your hands rather than pouring through a strainer. The grit sinks to the bottom, and you get perfectly clean leeks every time.
TEXTURE CONTROL – For the perfect consistency, use your immersion blender to partially puree the soup. Blend about half the vegetables, leaving some chunks for texture. This creates a creamy base while maintaining rustic appeal.
BACON SHORTCUT – If you’re pressed for time, use pre-cooked bacon pieces and add 1 tablespoon of butter to the slow cooker instead of bacon fat. You’ll still get the smoky flavor with less morning prep work.
Expert Tip – Taste the soup before adding the final seasonings. The bacon and cheese toppings add salt, so you might need less than you think. Start conservatively and adjust at the end.

Commonly Asked Questions
Can I Make The Potato Leek Soup Vegetarian?
Yes, substitute vegetable broth for chicken broth and skip the bacon. Add 2 tablespoons of olive oil to the slow cooker for richness and consider adding smoked paprika for depth of flavor.
What If I Don’t Have Leeks?
You can substitute 2 large sweet onions, but the flavor will be sharper and less delicate. Yellow onions work better than white ones for this substitution.
How Do I Know When The Vegetables Are Done?
The potatoes should pierce easily with a fork but not fall apart completely. If they’re still firm after 8 hours, continue cooking in 30-minute increments.
Can I Use Milk Instead Of Cream?
Whole milk works, but the soup won’t be as rich. For best results, use half-and-half as a middle ground between milk and heavy cream.
Why Is My Soup Too Thin?
Make sure you whisk the cornstarch completely smooth with the cream before adding it to the soup. If it’s still thin after the final 20 minutes, mix 1 more teaspoon of cornstarch with 2 tablespoons of cream and stir it in.
More Crockpot Soup Recipes
Stuffed Pepper Soup – All the flavors of stuffed peppers in an easy, one-pot soup that’s perfect for busy weeknights.
Chicken Tortilla Soup – A zesty, protein-packed soup loaded with tender chicken, black beans, and topped with crunchy tortilla strips.
Crockpot Broccoli and Cheddar Soup – Creamy, cheesy comfort in a bowl that even the pickiest eaters will love.
Crockpot Pumpkin Soup – Smooth pumpkin soup with warm spices made easy in your slow cooker.
Chicken Gnocchi Soup – Hearty soup with tender chicken and soft gnocchi that satisfies.
Ingredients
- 4 slices bacon
- 2 large leeks sliced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 8 large yellow potatoes peeled and cut into 1” cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon all purpose seasoning
- 8 cups chicken broth
- 2 teaspoons cornstarch
- ½ cup heavy cream
Optional Topping
- 1 cup Cheddar cheese grated
- 2 medium green onions chopped
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, then transfer to a plate and chop into small pieces. Reserve 1 tablespoon of the rendered bacon fat.
- Add the reserved bacon fat to a 7-quart slow cooker. Slice only the white and light green parts of the leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly in a sieve to remove all grit.
- Add the cleaned leeks to the slow cooker along with the potatoes, carrots, celery, salt, and pepper. Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6 to 8 hours, until the vegetables are tender.
- Whisk the cornstarch into the cream until smooth. Stir the mixture into the soup and continue cooking for another 20 minutes.
- For a smooth texture, use an immersion blender directly in the slow cooker to puree the soup. For a chunkier consistency, skip this step.
- Ladle the soup into bowls and top with chopped bacon, green onions, and shredded cheese. Serve warm.
Notes
SLOW COOKER TIMES
ON LOW – 6 to 8 hoursON HIGH – 4 to 6 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.