Creamy comfort in every spoonful of this slow cooker potato leek soup. Made with Greek yogurt, this version is packed with extra protein.Creamy comfort in every spoonful of this slow cooker potato leek soup. Made with Greek yogurt, this version is packed with extra protein. | @TheFoodieDietitian

Is anyone else psyched about the cold front coming through this week? Yeah…thought so. But hey, if we gotta bear through the frigid temps, we might as well get a bowl of piping hot soup out of it. That’s my theory, anyhow.

So I’m stocking up on soup this week. First this potato and leek soup and then I’ve got plans to make an Iranian Noodle Soup that I found in my latest cookbook obsession – Plenty More. I don’t think I’ve ever swooned so much over vegetables in my life. If you want to make vegetables delicious and sexy and all that, check out Ottolenghi’s latest masterpiece.

And that brings me to leeks. Love ’em or leave ’em? I say love ’em. Here’s why:

  • they’re packed with vitamin A, K, C, and folate
  • they belong to the allium family which is known for its chronic disease preventing health benefits
  • they’re in season this time of year
  • they give you that onion flavor without the onion
Potato Leek Soup-FG | @TheFoodieDietitian

Leeks are pretty versatile too. You can pretty much use them wherever onion is called for. They’re best when roasted, braised, or grilled, and fair well in soups or stews! A couple years back I used them in an asparagus and leek spring quiche.

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Slow Cooker Potato Leek Soup

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.44 out of 5)


  • 1 lb russet potatoes, peeled and diced (approx 4 medium potatoes)
  • 2 large or 3 medium leeks, cleaned and diced (approx 4 cups diced)
  • 1/2 cup diced sweet onion (approx 1/2 small onion)
  • 3 cloves garlic, minced (approx 1 tablespoon)
  • 4 cups vegetable broth
  • 1 cup water
  • 4 sprigs lemon thyme
  • 7oz plain low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Optional: chives for garnish


  1. Add all ingredients to the slow cooker, except for the Greek yogurt and lemon. Cook on high for 3-4 hours or on low for 7-8 hours.
  2. Remove the thyme sprigs. Using an immersion blender, blend ingredients together until smooth and creamy. Stir in Greek yogurt and lemon. Season with salt and pepper.
  3. Optional: garnish with chives


Keep yogurt close to room temperature before incorporating into the soup to prevent curdling.

(recipe re-tested and edited for deliciousness and accuracy, January 2017)


  • Serving Size: Serves 8

I love how thick and creamy this soup is – it screams comfort with every spoonful. Or with every dunk of the baguette. 🙂 I think next time I make this, I’ll crumble some tempeh bacon on top. Now we’re talking.

Slow Cooker Potato Leek Soup | @TheFoodieDietitian

What’d you think about leeks? Love ’em? Or, leave ’em? Part of the love ’em crowd? Check below for more ideas and recipes:

You May Also

For more Instant Pot inspo’ check out my recipes below!

Asparagus and Leek Spring Quiche | @TheFoodieDietitian

Asparagus and Leek Spring Quiche
Cheesy Mashed Cauliflower and Roasted Leek Pizza

Cheesy Mashed Cauliflower and Roasted Leek Pizza

Asparagus Leek and Hemp Soup

Asparagus Leek and Hemp Soup

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  1. Leeks are delicious and so underrated, what a great recipe to make for all the snow we are about to get this weekend!

  2. I forget about leeks sometimes, but I do like them. This looks like the perfect recipe to bring them back into my kitchen!

  3. I actually just bought leeks and was looking for a way to use them..perfect!

  4. Marie

    This recipe sounds wonderful. Can you provide the nutritional information per serving? Some of us need low sodium recipes.

  5. Delicious. Since only “1 tablespoon lemon,” we guessed lemon juice (needed rind for chicken dish same meal) and it was perfect! Also tasty without yogurt though stirred some in second time around.

  6. Randy

    Just made this today and it was absolutely tasteless. Bland beyond belief and I am throwing it away. No body to this, awful color and I would hate for another Person to waste their money on these ingredients . Incredibly disappointing and I changed nothing in the recipe

  7. Dee

    Can this soup be frozen with the Greek yoghurt added?

  8. Robert

    Whipped this recipe up yesterday in anticipation of a much liked soup but was disappointed. The flavor was something different than expected. I’ll finish it but won’t prepare this recipe again. I have no idea if it was something I did or didn’t do.

    It may have been I over cooked it. Instead of using timed cooking I inadvertently used the manual function and cooked it for over eight hours (Low). This is the first time I’ve ever used a slow cooker.

    I have a Hamilton Beach 6qt cooker which has nothing to do with the outcome of this recipe, just thought I’d throw it in.

    Well on to bigger and better things

    • Hi Robert, I’m so sorry to hear this recipe was disappointing for you. Can you describe what the flavor was like and what you expected the flavor to be like? This can help me figure out what might have went wrong!

  9. Paul Lee

    Made this last weekend for my partner who loves Leek and Potato soup – Id never made it before. She loved it, and so did I – I found the greek yoghurt with the rind of 1 large lemon mixed through it made the flavour beautiful.

    Question: Other LnP soup recipes suggest you should only use the white part of the leek? – Im interested in your thoughts on this. I used 2 leeks with mainly the white parts, but snuck in some of the green also.

    Thanks for another yummy meal into my repertoire.

  10. Colleen

    Trader Joes now carries frozen chopped leeks! For a vegan version, “Coconut Creamer,” also from Trader Joes, makes a very creamy soup. I love your recipe!

  11. Sara

    Oh, I just love leeks and this soup looks so yummy!

  12. Cecile Nguyen

    I made this and it tasted amazing. It was my first time using a crock pot and it was successful! I was just looking for an easy recipe to cook and meal prep for work. This turned out perfect! Mine was more liquid/thin than creamy, but I enjoyed it just the same. I enjoyed dipping my bread into it. I think I probably needed more potatoes. I accidentally put the lemon in the crock pot than afterwards, but it was still really good. My entire apartment smells so good with this recipe. Great comfort food indeed! The Greek yogurt was a nice touch to it too! I’m new with the crock pot so I didn’t know if I could just leave this on “warm” (not low) for 3 days max, but after googling I decided to refrigerate my leftovers so I wouldn’t have to dilute the broth with more water or worrying about my leeks being burnt.

  13. Sarah

    I tried this and it came out very bland and sour. I was so disappointed. Had to throw it out, ended up eating leftovers. Followed all directions completely. My soup was a yucky mustard green color.

  14. Hi Kara!
    I was wondering what size crock pot to use? I have one of the larger ones (I think 6-8qt, which ever holds a whole chicken?) And I’d like to use that large one for an event in a few weekends. Just wanna make sure this is the right set of proportions!

  15. Gary

    Looks good. I love this type of soup.

  16. This looks delish! I love finding every way possible to use Greek yogurt and this fits the bill 🙂

  17. This one soup I’ve yet to make! Love the tip to leave the Greek yogurt out at room temp. Never thought of that!

  18. Nancy Roberts

    Can you use heavy cream in place of the yogurt?

  19. Linda

    Tried it, was nice . Considering that I am not a fan of soups at all! 🙂 I thought 2 leeks would be enough for it though (mine were rather large). Greek yogurt really makes it even better. I am tempted to ad some smoked meat to it the time, since I am more of a clean eater than vegetarian.

  20. I love potato leek soup, but it is typically too starchy to call a meal. Your addition of greek yogurt balances it out very nicely so it has some staying power- I want to make this asap!

  21. Rachel

    This recipe looks delicious. Is the Greek Yogurt full fat, low fat…?

  22. Hi Kara! I left 75° and beautiful Savannah, GA to come home to this yesterday, so nope, I’m not at all excited for this cold snap. Having said that, your soup would probably make it a little more tolerable. It’s similar to one I make, sans the yogurt. Oh yeah, I love leeks!

    Gorgeous photos!