Whether you're looking to warm up on a chilly evening or simply enjoy a comforting meal, my Slow Cooker Potato and Leek Soup ticks all the boxes. This recipe combines the hearty goodness of potatoes and leeks with the subtle sweetness of carrots and cabbage, with a touch of crispy bacon for more flavor and texture. It is my favorite soup to make and a family favorite.
This soup is a wonderful addition to my collection of soups on the blog. I don't know if I told you before, but in our household, soups always make a great dinner and a beautiful lunch the next day. They are nutritious and hearty and feed both the soul and the body. We just love them.
As this collection of soup recipes is constantly growing, come check out some other recipes on the blog, like this Caldo De Pollo (Mexican Chicken Soup) or Smoky Black Bean Soup.
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Before you start working on this recipe, keep in mind that it is not your usual creamy potato leek soup. While potatoes and leeks are the main characters, it is also packed with various other vegetables, such as cabbage, carrots, and parsnips.
Here's how to bring this comforting classic to your table, with a few personal touches along the way.
Key ingredients
Check the printable recipe card for full amounts and instructions.
- Chicken broth: A base of either water or your choice of chicken or vegetable stock. If you use a stock, go for a low-sodium one.
- Potatoes, Leeks, Onions, Cabbage: Russet potatoes or Yukon Gold (you need starchy potatoes) and a mix of leeks, cabbage, and onions lay the foundation for this hearty soup.
- Carrots and Parsnips: Bring a hint of sweetness, contrasting beautifully with the savory notes.
- Caraway Seeds, Bay Leaves, Salt, and Pepper: Caraway seeds add a twist of flavor to this beautiful soup, while the bay leaves elevate it to the next level.
- Sour Cream, Smoked Cooked Bacon, Parsley: This dish is finished with a dollop of sour cream for creaminess, crumbled bacon for a smoky kick, and parsley for a fresh garnish.
How To Make This Easy Soup
If you own an Instant Pot, this recipe is a good reason to use it on the slow cooker setting. The cooking process for this delicious creamy soup is pretty straightforward:
Step 1. Bring the vegetables together: Combine the water or chicken stock with potatoes, cabbage, leek, onion, carrots, and parsnip in a crock pot. Season with salt, caraway seeds, and pepper, and don't forget the bay leaf for that subtle hint of herbal yum.
Step 2. Slow Cooking: Cover the slow cooker with the lid and let it work its magic. Depending on your schedule, set it on LOW for 6-8 hours or HIGH for 4 hours.
Step 3. Finishing Touches: Post-cooking, blend in the sour cream smoothly with some of the hot soup and mix back in. Add the bacon for that final flavor punch and texture. Garnish with parsley.
Step 4. Serve: Ladle into bowls and serve with crusty bread or a simple green salad.
Serving Suggestions
This comfort food dish pairs wonderfully with the following:
- A slice of crusty bread or quick bread, like this beer bread recipe, ideal for dipping.
- A light, crisp green salad dressed in vinaigrette to balance the richness.
- A grilled cheese sandwich or a slice of quiche for those extra-hungry moments. Try this Ham And Potato Quiche, or this Crustless Smoked Salmon Spinach Quiche recipe.
How To Store
Cool and store in airtight containers in the fridge for quick future meals for up to 4 days, or freeze without the sour cream for longer storage for up to 3 months. Reheat gently, adding the sour cream afresh for that perfect creamy texture.
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📖 Recipe
Slow Cooker Potato Leek Soup
Equipment
Ingredients
- 4 cups water or chicken/vegetable broth homemade or store-bought
- 4 potatoes Yukon or Russet, peeled and cubed
- 1 ½ cups cabbage chopped
- 1 leek diced
- 1 onion chopped
- 2 carrots diced
- 1 parsnip diced
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup sour cream
- 1 pound bacon cooked and crumbled
- ¼ cup parsley freshly chopped
Instructions
- Add the following ingredients in the slow cooker: water or broth, potatoes, cabbage, leeks, onions, carrots, parsnips, salt, caraway seeds, black pepper, and a bay leaf.
- Cover the slow cooker. Set it to cook on LOW for 8 hours or on HIGH for 4 hours, depending on your schedule.
- If your bacon is not yet cooked, do so during the cooking time of the soup.
- After the soup has cooked, open the slow cooker and remove the bay leaf, discarding it.
- Scoop out ½ cup of the hot liquid from the soup and mix it with the sour cream in a small bowl until well combined.
- Pour the sour cream mixture and the cooked, crumbled bacon back into the slow cooker. Stir the soup until the sour cream and bacon are evenly distributed throughout.
- Garnish the soup with freshly chopped parsley before serving.
Notes
- Potato Choice: Russet or Yukon Gold potatoes are preferred because their starch content allows them to thicken the soup naturally.
- Preparing Leeks: Ensure you wash leeks thoroughly to remove any dirt trapped between the layers before chopping.
- Bacon Tips: For added convenience, bacon can be cooked ahead of time and stored in the refrigerator until needed. Alternatively, pre-cooked bacon bits can be used for an even quicker option.
- Serving Suggestion: This soup pairs wonderfully with a side of crusty bread for dipping or a light, crisp salad for a balanced meal.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup without the sour cream for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding sour cream just before serving.
- Reheating: When reheating the soup, do so gently over medium heat, stirring occasionally to prevent sticking and ensure even warming.
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