Gluten Free · Lunch · Slow-Cooker Meal · Whole30 Compliant

Slow Cooker Leek and Potato Soup

What You Need:

Leeks – I used two very large leeks from a Hungry Harvest Box
Chicken Broth – 48oz
Russet Potatoes – I used 6 or 7 potatoes
Garlic – half a bulb
Bay Leaves (2)
Bacon (Optional)


What You Do:

Peel and cut potatoes into chunks. I left two potatoes unpeeled – I like to have that small change in texture for the soup.

Clean and slice leeks and garlic.  Fry the leeks and garlic over a small amount of oil until fragrant. I cooked bacon in a frying pan prior to frying the leeks, using the bacon grease to add some extra flavor to the soup.  I also added a small amount of the grease to the crockpot with the other ingredients.

Add all ingredients to the crockpot and cook on high for 4 hours, low for 8 hours, or until potatoes are soft. Remove the bay leaves from the crockpot.  Using an immersion blender (or blender) – blend until the soup is at your desired consistency.  Add salt and pepper to taste.

I elected not to add anything additional but if you would like a creamier soup – you can add milk of your choosing.

Serve hot with topping of your choice.  I chose bacon bits but could also add things like cheddar cheese, sausage, or chives.

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