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Slow Cooker Potato Leek Soup with Cheddar

This Slow Cooker Potato Leek Soup with Cheddar is a comforting vegetarian meal. This soup is easy to make in your crock pot and the leftovers freeze well. This potato leek soup is incredibly smooth and creamy, yet it's made without cream. You can omit the cheese for a dairy-free version.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Servings: 6 (1.5 cup) servings
Calories: 294kcal


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks white and light green parts only, sliced into ½-inch pieces and washed well
  • 2 cloves garlic minced
  • 2 ½ pounds russet potatoes 3-4 medium, peeled and chopped into 1-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups low sodium vegetable stock or broth
  • 1 cup shredded cheddar cheese
  • additional shredded cheddar and sliced green onions for serving if desired


  • Heat olive oil and butter in a large skillet over medium heat. Add the leeks and cook, stirring, until slightly softened and lightly browned. Add the garlic and cook 1 minute more. Transfer to the slow cooker.
  • Add the potatoes, salt, pepper and broth to the slow cooker.
  • Cook on low for 6 hours or high for 3-4 hours, until potatoes are soft.
  • Blend until smooth either with an immersion blender or by transferring soup in batches to a counter-top blender.
  • Stir in the shredded cheddar cheese and serve.


For a dairy-free soup, omit the cheese and replace the butter with olive oil.


Serving: 1.5 cups | Calories: 294kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1283mg | Potassium: 860mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1242IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com