Slow Cooker Potato Leek Soup


  • 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, rosemary and drizzle with oil olive, if desired.

Serves:  6-8

Test Kitchen Tip: When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.



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