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Let me tell you — some days just call for soup.
Not the kind that comes from a can, mind you. I’m talking about a big, warm, creamy bowl of homemade chowder that tastes like comfort, like quiet evenings, like someone wrapped you up in a quilt and said, “You’re doing just fine.”
It started with a craving. One of those days where you don’t even know what you want, you just know it needs to be warm and slow and smell like herbs. I had a handful of leeks I’d bought with the best intentions (and nearly forgot about), a few carrots that were starting to look a little too “rustic,” and of course—potatoes. Always potatoes.
I tossed it all into the slow cooker and hoped for the best. And let me tell you… the smell alone could’ve healed a bad mood. The result? A thick, creamy, herby chowder that didn’t just feed the belly — it fed the soul.
Let’s get you some of that.
Why You’re Gonna Keep Coming Back to This One
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Set it and forget it — the slow cooker does the heavy lifting.
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Rich, savory, herby magic — thanks to thyme, rosemary, and sweet leeks.
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Creamy, but not too heavy — just right, like your favorite sweater.
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Easy to tweak — vegetarian, dairy-free, extra smoky… go wild.
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Family-friendly and freezer-happy — which means future-you is covered.
What You’ll Need (And What You Can Swap)
Here’s the thing — you don’t have to follow this to the letter. Recipes like this are forgiving, just like a good friend. But I’ll walk you through what works and why.
Potatoes
Yukon Golds are my favorite. They’re creamy, hold their shape, and taste buttery all on their own. Russets work, too — they’ll fall apart more and make things extra thick.
Leeks
Ahh, leeks. Softer than onions, with a sweet little earthiness that just feels fancy. Clean ‘em well — dirt hides in the layers like secrets in an old diary.
No leeks? A combo of onions and scallions works, but the flavor shifts.
Garlic, Carrots & Celery
Your holy trinity of soup. I don’t measure these too strictly. Got an extra carrot? Toss it in. No one’s grading you.
Herbs
Dried thyme and rosemary give it that warm, tucked-in feeling. If you’ve got fresh, double the amount and give yourself a gold star.
Broth
Chicken or veggie — both do the job. I usually go veggie when I’ve got someone plant-based at the table, and nobody ever complains.
Cream + Cheese
Heavy cream, sour cream, and cheese. It’s like a little trio of indulgence. Cheddar is classic, but smoked gouda? Oh honey. That’s next level.
Dairy-free? Use full-fat coconut milk and skip the cheese, or go with a plant-based one that melts well. Easy peasy.
Let’s Cook (Like, Real Simple)
No need to babysit this one. It’s gonna do its thing while you go do yours.
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Dump the good stuff in the slow cooker
Potatoes, leeks, garlic, carrots, celery, thyme, rosemary, salt, pepper, broth. That’s your base. -
Walk away
Cook it on low for 6–8 hours or high for 3–4, depending on how soon you want to eat. You’ll know it’s ready when the potatoes are soft and everything smells like a tiny French café. -
Blend just a bit
This step’s optional, but I love it: take an immersion blender and give the soup a quick whirl. Not all the way — just enough to thicken things up while leaving some chunks behind. -
Get creamy with it
Stir in the heavy cream, sour cream, and cheese. Let it all melt and mingle. Try not to eat straight out of the pot with a spoon. (But if you do, no judgment.) -
Serve it up pretty
Sprinkle with parsley or whatever fresh herb you’ve got. Grab some crusty bread, pour a glass of wine or a light beer, and call it dinner.
Want to Mix It Up?
Oh, friend. The base is just the beginning.
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Bacon bits? Yes. A few crispy pieces stirred in or sprinkled on top = smoky heaven.
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Corn or peas? Adds texture and sweetness.
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Red pepper flakes or chipotle powder? A little heat to balance the cream.
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Leftover ham or turkey? Toss it in near the end and make it a full meal.
Keep It for Later (Because It Gets Even Better)
This chowder might be even tastier the next day. Here’s how to keep it nice:
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Fridge: Up to 4 days. It thickens overnight — just add a splash of broth or milk when reheating.
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Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheat: Gentle heat on the stove works best. Stir often. Microwave’s fine too, just cover it so it doesn’t splatter your whole microwave.
A Warm Bowl and a Little Love
Listen — this isn’t just a soup recipe. It’s a moment of calm. It’s something you can stir together while life’s happening around you. It’s cozy. It’s unfussy. And it feels like home, even if home’s a little chaotic right now.
If you try this chowder (and I hope you do), let me know. Tell me what you added, what bread you served it with, or if your toddler refused to eat it but your partner asked for thirds.
We’re all just doing our best — might as well do it with something warm in our bowls and a good story to tell.
Slow Cooker Herb-Infused Potato Chowder with Leeks
Ingredients
- 4 cups diced potatoes
- 2 cups chopped leeks white and light green parts only
- 2 cloves garlic minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste salt and pepper
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheese cheddar or your choice
- to taste fresh parsley for garnish
Instructions
- Combine diced potatoes, chopped leeks, minced garlic, carrots, celery, thyme, rosemary, salt, and pepper in your slow cooker.
- Pour in chicken or vegetable broth to cover the vegetables.
- Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes are tender.
- Partially puree the chowder using an immersion blender or transfer some to a regular blender, then return it to the slow cooker for a thicker texture.
- Stir in heavy cream, sour cream, and shredded cheese until melted and well combined.
- Finish with a sprinkle of fresh parsley and serve hot with your choice of toppings.
Notes