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Slow Cooker Potato Leek Soup

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  • 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