This Slow Cooker Potato Leek Soup Recipe is a rich and creamy soup that is loaded with bright spring leeks in a velvety flavorful broth. A fantastic recipe you can make ahead of time or meal prep for the week.
I love serving this potato leek soup with easy homemade garlic knots, or a fresh chopped salad. A fantastic vegetarian & dairy free dinner party dinner idea that is tasty, elegant, and will impress your guests.
Hello spring! This slow cooker potato leek soup recipe is a fantastic soup to transition you out of winter and into spring. This is the perfect soup to enjoy on chilly spring days when it’s not quite summer yet, and you want a creamy comforting soup to enjoy.
This soup is dairy free, vegetarian, and SO easy to make in your slow cooker or crock pot. Add most of the ingredients to the pot, cook for 6-8 hours, puree, and you have an easy hands-off soup in no time.
This Slow Cooker Potato Leek Soup Recipe Is:
- Bright
- Fresh
- Flavorful
- Versatile
- Easy to Make
- Great for the Crock Pot, or Slow Cooker
- Dairy Free, Vegetarian, and Vegan
Make Potato Leek Soup Dairy Free for a Healthy Version
This dairy free potato leek soup is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Crock Pot Potato Leek Soup Recipe?
- Leeks, Onion, Garlic, Potatoes – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Salt & Pepper
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
Eat Seasonal with This Spring Leek Soup Recipe
This spring leek soup with potatoes is a great way to get in some seasonal fresh produce! Spring time means fresh greens sprouting out of the ground, spring onions, leeks, and new potatoes. Combine all these amazing fresh ingredients into this healthy and delicious soup. Top with a handful of fresh herbs to finish off this gorgeous spring soup.
How Do I Make Potato Leek Soup in a Slow Cooker?
- To your slow cooker, add the: olive oil, onion, garlic, diced potatoes, herbs de Provence, bay leaves, vegetable stock, salt and pepper. Mix well to combine.
- Set the slow cooker on High for 6 hours, or Low for 8 hours, until the potatoes are cooked all the way through. Add the coconut milk, remove and discard the bay leaves, and stir well.
- Using a hand blender (or by transferring batches of the soup into a blender) blend until the soup is completely creamy and pureed.
- Top with extra cracked pepper, and stir in a spoon full of coconut milk into each to garnish.
A Note about Washing Leeks
Leeks grow in loose sandy soil – make sure you wash every layer of your leeks before adding them to the crock pot! The last thing you want is to get sand in your soup. I wash my leeks before and after I chop them to make sure I’m getting all the sand and dirt off.
More Fresh Spring Soup Recipes You’ll Love!
Vegetable Dumpling Soup Recipe (Dairy Free, Gluten Free Option)
French Carrot Lentil Soup Recipe (Vegan, Gluten Free, Dairy Free)
Chickpea Noodle Soup Recipe (High Protein, Gluten Free, Vegan)
Potato Soup with Coconut Milk Recipe (Vegan, Gluten Free)
Pesto Minestrone Soup Recipe (Vegan, Gluten Free)
Get the Same Ingredients For this Crock Pot Potato Leek Soup Recipe
As always, if you make this vegan and gluten free potato leek soup in the crock pot recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Slow Cooker Potato Leek Soup
Equipment
- Slow Cooker / Crock Pot
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 leeks washed and sliced*
- 2 lbs yellow potatoes diced, about 8 medium potatoes
- 1 tablespoon herbs de Provence
- 4 bay leaves
- 8 cups Low Sodium Vegetable Stock
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1 13.5 ounce can Coconut milk full fat
Instructions
- To your slow cooker, add the: olive oil, onion, garlic, diced potatoes, herbs de Provence, bay leaves, vegetable stock, salt and pepper. Mix well to combine.
- Set the slow cooker on High for 6 hours, or Low for 8 hours, until the potatoes are cooked all the way through. Add the coconut milk, remove and discard the bay leaves, and stir well.
- Using a hand blender (or by transferring batches of the soup into a blender) blend until the soup is completely creamy and pureed.
- Top with extra cracked pepper, and stir in a spoon full of coconut milk into each to garnish.
Notes
A Note about Washing Leeks
Leeks grow in loose sandy soil - make sure you wash every layer of your leeks before adding them to the crock pot! The last thing you want is to get sand in your soup. I wash my leeks before and after I chop them to make sure I'm getting all the sand and dirt off.Save Money on Organic Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Just what I needed on this cold day