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slow cooker cream of leek soup in a bowl w/ crispy chorizo bits

Slow Cooker Cream of Leek Soup

Slow Cooker Cream of Leek Soup with Chorizo Croutons will warm any Winter chills and make a satisfying meal the entire family will love. A dreamy leek soup recipe. 

Course Soup
Cuisine American
Keyword cream of leek soup, easy slow cooker recipe, healthy cream of leek soup, slow cooker soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Author Samantha

Ingredients

Cream of Leek Soup:

  • 4 medium leeks, white and pale green parts roughly chopped
  • 1 medium yellow cooking onion, peeled and roughly chopped
  • 1 large russet potato or 2 smaller ones, approx. 1.25-1.5 lbs, peeled and roughly chopped
  • 2 cloves garlic cloves, peeled
  • 1 medium leaf, dried or fresh
  • 1 tsp dried thyme or 2 tsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 6 cups chicken or vegetable broth
  • 1/2 cups whipping cream*

Chorizo Croutons:

  • 3-4 links chorizo sausage, casings removed and crumbled into large chunks

Instructions

Cream of Leek Soup:

  1. Place leeks, onto, potato, garlic, bay leaf, thyme, salt, pepper and broth into a slow cooker or crockpot.

  2. Cook on low for 5-6 hours or high for 2-3 hours.

  3. Carefully transfer to a blender or using an immersion blender, blend ingredients until smooth and silky.

  4. Return to slow cooker and drizzle in whipping cream. Keep warm.

Chorizo "Croutons":

  1. Place in a large skillet over medium-high heat and cook, stirring occasionally until cooked through and crispy, about 7-12 minutes.

Recipe Notes

  • skip whipping cream to make this soup dairy free. The "creaminess" actually comes from the potato being blended with the leeks.