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Slow Cooker Potato Leek Soup with Bacon Croutons

This Slow Cooker Potato Leek Soup gets a tasty kick from Bacon Croutons! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 453kcal


  • 6 leeks trimmed and chopped (white and light green part only)
  • 1 ½ tablespoons sage finely chopped, optional
  • 6 potatoes peeled and diced
  • 8 slices bacon
  • 8 cups chicken stock or beef stock
  • 1 cup cream
  • 4 cups bread diced
  • Salt and pepper to taste


  • Add leeks, potatoes, stock, and sage to slow cooker, and season with salt and pepper. Cook on low 6-8 hours. About an hour before serving stir in cream, and taste to adjust seasonings.
  • About 30 minutes before serving, saute diced bacon in a frying pan over medium-high heat. When bacon is crisped to your liking, remove with a slotted spoon and let drain on a paper towel lined plate. Add bread cubes to pan and stir until evenly browned. Remove from heat.
  • When ready to serve, you can puree a bit of the soup with an immersion blender. (I like to keep some chunks of potato.) Top each serving of soup with some of the bacon and some of the bread cubes.


I've used fresh sage, you can omit that or substitute your favorite fresh or dried herb.  Thyme, parsley, or rosemary would all work.


Calories: 453kcal | Carbohydrates: 46g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 1123mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1588IU | Vitamin C: 27mg | Calcium: 139mg | Iron: 8mg