Jump to Recipe Cozy and comforting, this slow cooker potato leek soup is easy to prep in under 30 minutes while the slow cooker does the rest of the work! Made with Greek yogurt for an extra nutrition punch! Slow cooker soups are my favorite.You spend under 30 minutes prepping ingredients and then you set it and forget it.The slow cooker does the rest of the work for you.

I especially love this potato leek soup because it’s super creamy and comforting.Perfect for a cozy winter night in.The leeks, lemon, and thyme add a flavor punch and the Greek yogurt and potatoes give the soup a deliciously creamy consistency.

It makes a big batch so you can feed a big fam or save (or freeze!) leftovers.  Ingredients You’ll Need Notes on Ingredients: Potatoes: creamy Yukon Gold is the best variety for soup – with medium-starch content, it lends a creamy, smooth consistency.Yellow or gold potatoes also work well – Yukon Gold is just a specific type of yellow/gold potato.Leeks: be sure to thoroughly clean these as dirt can get trapped between layers.

discard the thick dark green part and only use the white and light green parts.Broth: I personally liked the soup better when I made it with chicken broth but vegetable broth will work just as well for my vegetarian and vegan friends! Lemon juice: adds brightness to the overall flavor Thyme and bay leaf: add another layer of flavor Chives: optional ingredient but I like to add these as a garnish to bump up the oniony f

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