This Potato and Leek Soup is a winter staple, combining potatoes, leeks, cabbage, and carrots in a hearty broth, flavored with caraway seeds and a bay leaf. Cooked slowly to blend the flavors, it’s finished with sour cream and bacon, then garnished with parsley. Simple to prepare, this soup is a warming, nutritious choice for cold weather, and offers both comfort and a burst of flavor in every spoonful.
Ingredients needed
This soup is packed with vegetables that are good for you and are also easy to find in the grocery store. Here is a list of what you need:
- Chicken Broth: If you use store-bought, go for the low-sodium version. You can replace it with vegetable broth or just water, as you like.
- Potatoes: Russet or Yukon Gold are ideal here. They’re starchy and help thicken the soup naturally.
- Leek: Adds a gentle, sweet onion flavor.
- Cabbage: As it cooks down in the slow cooker, cabbage brings a subtle sweetness and makes the soup more filling.
- Onion: It’s the backbone of flavor for countless dishes, including this soup.
- Carrots And Parsnips: They are part of most soups and add a natural sweetness and vibrant color to the dish.
- Salt and Black Pepper: Essential for bringing out the flavors of all the other ingredients in the soup.
- Caraway Seeds: Add flavor and help with the digestion of the cabbage.
- Bay Leaf: This is a subtle touch, but it adds a hint of herbal aroma that you’d miss if it weren’t there. Building layers of flavor is key, and bay leaves go perfectly with cabbage, potatoes, and leeks.
- Sour Cream: Brings creaminess and a bit of tang to the soup, enriching its texture and flavor profile without overwhelming it.
- Bacon: For that irresistible smoky flavor and a crispy texture in every bite. It’s a game-changer.
- Parsley: A sprinkle adds freshness and a pop of color right before serving.
How To Make This Potato Leek Soup
I own an Instant Pot and used it as a slow cooker for this soup. If you have a regular slow cooker, use that, no big deal. Both do a great job if you look for a slow cooking method.
Step 1. Place the chicken broth, potatoes, cabbage, leek, onion, carrots, salt, caraway seeds, black pepper, and bay leaf into your slow cooker. Stir everything together to ensure the ingredients are evenly mixed.
Step 2. Next, cover the slow cooker. You’ll want to set it on LOW and let it cook for about 8 hours. If you’re short on time, setting it on HIGH for 4 hours works too. In the meantime, cook the bacon.
Step 3. Once the cooking time is up, carefully remove the bay leaf from the soup; it should have done its job by now. In a small bowl, take a half cup of the hot liquid from your slow cooker and mix it with the sour cream until smooth. This step helps temper the sour cream, making it easier to blend into the soup without curdling.
Step 4. Add the sour cream mixture back into the slow cooker along with the cooked, crumbled bacon. Stir everything together until the soup is creamy and all the ingredients are well incorporated.
Step 5. Finally, garnish the soup with freshly chopped parsley before serving.
The soup is now ready for serving.
What To Serve With This Potato Bacon Leek Soup
Serving this Potato and Leek Soup with the right accompaniments can turn it into an even more satisfying meal. Here are some ideas that pair beautifully with its creamy, hearty texture and flavor:
- Crusty Bread or Baguette: These are perfect for dipping into the soup and soaking up all its delicious flavors. Warm bread is perfect for the dish. Think about garlic bread also.
- Green Salad: A light, crisp green salad with a vinaigrette dressing can balance the soup’s richness and add a fresh component to your meal. Try this Roasted Beet And Arugula Salad Recipe.
- Grilled Cheese Sandwich: For a truly comforting experience, a grilled cheese sandwich made with sharp cheddar or your favorite cheese can be an indulgent side.
- Quiche or Savory Tart: A slice of quiche or a savory tart with a flaky crust can add richness and a bit of elegance to your soup meal.
How To Store The Soup
Allow the soup cool after cooking, but don’t leave it out for more than 2 hours. Store in airtight containers in the fridge for 3-4 days. Freeze in suitable containers for up to 3 months. If you can, freeze the soup before you add sour cream to it.
When ready to serve, warm on the stove over medium heat, and add sour cream as I already explained before. For microwave reheating, cover and stir occasionally.
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Potato and Leek Soup (Slow Cooker)
Equipment
Ingredients
- 4 cups water or chicken/vegetable broth homemade or store-bought
- 3 potatoes peeled and cubed
- 1 ½ cups cabbage chopped
- 1 leek diced
- 1 onion chopped
- 2 carrots diced
- 1 parsnip diced
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup sour cream
- 1 pound bacon cooked and crumbled
- ¼ cup parsley freshly chopped
Instructions
- Combine water/broth, potatoes, cabbage, leeks, onions, carrots, parsnips, salt, caraway seeds, black pepper, and bay leaf in a slow cooker; mix well.
- Cover; cook on LOW for 8 hours or on HIGH for 4 hours. Cook the bacon, if it is not cooked yet.
- Remove and discard bay leaf. Mix 1/2 cup hot liquid from slow cooker and sour cream in a small bowl; mix well. Add sour cream mixture and bacon to slow cooker; stir until well blended. Sprinkle with parsley.
Gigi
Tuesday 2nd of April 2024
This looks delicious. It’s raining here today and this soup would be amazing to warm us up!
Gabriela
Tuesday 2nd of April 2024
Please let me know if you made the soup. We really liked it.
Emma
Tuesday 2nd of April 2024
This is a great soup recipe. I just made it last night for dinner and my entire family was happy with it! This is a winner in my book! Thank you!