Slow Cooker Leek and Potato Soup

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Enjoy the flavors of Ireland in each scrumptious spoonful

There are few soups that are more comforting than Leek and Potato Soup. A favorite in Ireland, this soup is perfect for a cold, rainy day, and is just what is needed to warm your whole body. It is thick and creamy, with just a mild onion flavor from the leeks. With a slice of good, hearty bread, you’ll feel warmed to the core.

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Slow Cooker Leek and Potato Soup

Thick and creamy, this leek and potato soup will bring you comfort on a cold or rainy day.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Lunch, Soup
Cuisine Universal
Author SkinnyMs.


  • 2 leeks large, chopped, greens should be removed
  • 1 bay leaf
  • 4 sprigs thyme fresh
  • 1/2 teaspoon black pepper
  • 5 cups chicken stock or vegetable stock
  • 1 pound russet potatoes peeled and diced
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup milk low-fat
  • 2 tablespoons chives snipped


  • Add all ingredients to your slow cooker and make sure potatoes are completely covered (if not, add additional water).
  • Cook on low for 6 hours and potatoes are fork-tender.
  • Remove bay leaf and puree soup with an immersion blender or in the blender until smooth. Top with fresh chives and enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 158mg | Fiber: 5g | Sugar: 5g |
SmartPoints (Freestyle): 7
Keywords Gluten-Free

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    1. Bob, this recipe is for a slow cooker. Ramps sound delicious! Let us know how the soup turns out with them!

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