Potato Leek Soup

Leek and potato soup, close up
David Marsden / Getty Images
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
266 Calories
11g Fat
30g Carbs
13g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon and shredded cheese flavor this tasty slow cooker potato soup.


  • 4 cups potatoes (diced)
  • 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
  • 1 bunch green onions (chopped)
  • 2 cups chicken broth (canned, homemade, bouillon or base)
  • 4 to 6 slices bacon (cooked, drained and crumbled)
  • 1 cup evaporated milk
  • Optional: 1/2 to 1 cup shredded cheese
  • Salt and pepper (to taste)

Steps to Make It

  1. Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker  crockery insert.

  2. Cover and cook on low for 8 to 10 hours.

  3. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.

  4. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.

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