This cozy Potato Leek Soup recipe is so easy to make in your slow cooker or on the stovetop and topped with homemade croutons. It's a healthy potato leek soup that does not use cream and can easily be made vegan if needed.
Prep Time20 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Main Course, Soup
Cuisine: American, French
Diet: Gluten Free, Vegan, Vegetarian
Keyword: best potato soup recipe, crockpot potato soup, easy potato soup recipe, homemade potato soup recipe, how to make potato soup at home, potato leek soup, potato soup, slow cooker potato soup, vegan potato soup recipe
Servings: 6servings
Calories: 264kcal
Author: Whitney Reist | Sweet Cayenne
Equipment
slow cooker
Immersion blender
Ingredients
For the soup:
1tablespoonolive oil
1tablespoonbutter (or vegan butter)
2mediumleeks, white and green parts only (not the leaves), roughly chopped (about 1 cup)
2stalkscelery, small dice (about 1 cup)
2clovesgarlic, minced
2teaspoonssalt
1teaspoonfreshly-cracked black pepper
¼cupflour (ok to sub with gluten-free flour blend)
¼teaspooneach of Kosher salt and freshly-cracked pepper
Additional toppings:
Chopped green onions or chives
Cooked and chopped bacon or turkey bacon
Shredded cheddar cheese
Instructions
Slow Cooker Instructions:
Place a large skillet over medium-low heat. Add the olive oil and butter. Once the butter melts, add the leeks and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with the salt and pepper.
Add the flour and stir to coat the veggies, cooking on low heat for 1 minute. Transfer this veggie mixture to the slow cooker.
Slowly stir in 4 cups of the broth and the evaporated milk, then add the potatoes. Place lid on cooker and cook on LOW for 3 hours or until the potatoes are tender and easily pierced with the tip of a pairing knife.
Stir in the sour cream, then use an immersion blender (or a potato masher) to break up the potatoes into small chunks or puree the soup to the desired texture. Add extra broth as needed to thin, then season to taste with additional salt and pepper.
Ladle the soup into bowls then serve with desired toppings.
Stovetop Instructions:
Place a large heavy-bottomed soup pot over medium-low heat. Add the olive oil and butter. Once the butter melts, add the leeks and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with the salt and pepper.
Add the flour and stir to coat the veggies, cooking on low heat for 1 minute. Transfer this veggie mixture to the slow cooker.
Slowly stir in 4 cups of the broth and the evaporated milk, then add the potatoes.Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Add the sour cream over low heat, stirring to combine. Heat on low for 5-10 minutes, stirring occasionally, until the mixture is heated through.
Remove the pot from heat, then use an immersion blender (or potato masher) to puree the soup to desired smoothness, leaving a few chunks of potato as desired. dd extra broth as needed to thin, then season to taste with additional salt and pepper.
Ladle soup into bowls, then serve with desired toppings.
Croutons Instructions:
Place a small skillet over medium heat. Add the olive oil, and once it is shiny, add the bread cubes. Toss to coat the cubes in the oil, then toast over medium-low heat for 5-6 minutes, stirring often, until the cubes are golden brown and crispy.
Remove the croutons from heat and add the smoked paprika and salt. Toss to coat, then serve as desired as a soup topping.