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Slow Cooker Potato Leek Soup

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Slow cooker potato leek soup is a comforting soup that is perfect for fall & winter. This paleo and Whole30 compatible soup is flavorful yet very simple to make. A true set-it-and-forget-it recipe, sit back and let your crockpot do the work. The end result is a creamy soup that can be served as a started or main course. Instructions to make this easy potato and leek soup in the Instant Pot are also included.

Ingredients

Units Scale
  • 2 pounds russet potatoes, peeled & chopped
  • 4 leeks, sliced (approximately 1 pound)
  • 5 cups low-sodium chicken or vegetable broth
  • 1 garlic clove, minced
  • 1 teaspoon salt (or more)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons ghee or butter

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3, LOW 4-6.
  3. See final step below.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot add the butter and melt. One melted, add the leeks and cook 3-5 minutes or until soft. Add the garlic and cook an additional minute.
  2. Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all remaining ingredients. Stir to mix well.
  3. Close lid and seal valve. Set high pressure for 10 minutes. When done, let the pressure naturally release for 5 minutes then quick release the pressure.
  4. See final step below.

Final Step

  1. Let the soup cool slightly. When cooled, blend down to smooth using your preferred method.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-potato-leek-soup/

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