Creamy Potato Leek Soup is a family favorite and makes an easy gluten-free meal on a chilly night. This slow cooker potato soup takes very little prep work and is so tasty after a long day.
I love this recipe because it truly is easy to pull together and makes a perfect comfort food dinner. Plus, even my non-soup-eating daughter loves it. You can easily adapt this recipe to serve the number of people you need to feed by adding or removing a few potatoes.
What type of potatoes should you use?
I use red potatoes because, truth be told, I simply don’t feel like peeling potatoes most of the time. It’s such tedious work. However, I have also used russet potatoes. Just be sure to peel them since the peels are quite tough.
Do you have to use leeks?
Leeks have a milder, smoother flavor than onions, and let’s be real, it sounds so posh to make potato leek soup. However, you can swap in onions or shallots as well. I use one small/medium onion or 2 shallots as a substitute.
Can you make this in your Instant Pot?
Yes. In fact, I rarely use my slow cooker anymore. It also takes so much less time. I simply saute my leeks in a little oil using the saute feature of the Instant Pot then put my potatoes in whole. Add the seasonings and chicken stock, then seal the pot and cook at manual high pressure for 20 minutes. Then I do the natural pressure release for 10 minutes so potatoes don’t erupt everywhere. Finish the recipe as stated in the recipe card.
Can you easily adapt this recipe to be dairy-free?
Yes. I have used coconut milk or rice milk instead of dairy cream and milk. It changes the flavor a bit, but is still tasty.
Top your soup!
The recipe includes bacon, but sometimes I swap it out for chorizo. My family likes to load it up, so I also serve green onions, sour cream, and cheddar on the side. Basically a loaded baked potato soup.
PrintSlow Cooker: Gluten Free Creamy Potato Leek Soup
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
Ingredients
- 5 pounds red potatoes, cubed
- 2 leeks- sliced thin to the point the stalk starts turning green
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper (or to taste)
- 4 cups chicken stock
- 1/2 – 1 cup cream
- Milk to thin to desired consistency (2-3 cups)
- Choice of cheese
- 4 slices of bacon, fried and crumbled
Instructions
- Put first 6 ingredients in slow cooker on HIGH for 4-5 hours. (*Instant Pot directions below)
- Blend or use a hand mixer to partially puree mixture.
- Mix in cream.
- Add milk slowly until soup reached desired texture.
- Heat soup in crock pot until milk is heated through.
- Serve.
- Garnish with bacon crumbles and choice of cheese. I used a Blue cheddar. So good!
Notes
*Instant Pot Method: Saute leeks in a little oil using the saute feature of the Instant Pot. Add potatoes (whole or uncut). Add the garlic, salt, pepper, and chicken stock. Seal the pot and cook at manual high pressure for 20 minutes. Then do a natural pressure release for 10+ minutes so potatoes don’t erupt everywhere. Finish the recipe as stated in the recipe card.
Original Photo from 2/2012
That sounds delicious! And so easy.
I am a fan of any recipe that is easy AND really good. This is my favorite comfort soup.