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Slow Cooker Potato Leek Soup

Biting winds, sub-zero temperatures, and snow in the south… Winter is keeping much of the country in a deep freeze, but you can’t let Old Man Winter win. Our potato leek soup is a twist on a classic, with bacon and a pinch of thyme, and it comes together quite impressively in a slow cooker. The result is a hearty soup that warms you up from the inside out, so no amount of snow or sleet can hold you back.

Slow Cooker Potato Leek Soup

Yield: Serves 6
Author: Hamilton Beach Test Kitchen


  • 3 pounds potatoes, peeled
  • 3 large leeks
  • 8 oz. bacon, cut in 1/2-inch pieces
  • 1 cup dry white wine
  • 6 cups chicken broth
  • 1 cup milk
  • 1/4 cup flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cracked black pepper


  1. Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
  2. To clean leeks, place in a colander and toss gently under running water. Trim both root and leaf ends and thinly slice.
  3. In stove-top safe slow cooker vessel or frying pan over medium-high heat, cook bacon until crisp. Remove bacon and reserve for garnish. Add leeks to bacon drippings and cook until they begin to wilt. Add wine, cook 2 minutes.
  4. Whisk together chicken broth, milk, flour, salt, thyme and pepper. Add to slow cooker. Drain potatoes and add to slow cooker.
  5. Place stove-top safe vessel in slow cooker. Cover slow cooker and cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours.
  6. With a hand blender, blend soup to desired texture. Can be left chunky, if desired. Serve with reserved bacon as garnish. Drizzle with olive oil, if desired.

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