“3 Ways to Make This Soup: Stovetop, Slow Cooker & Freezer-Friendly”

This Easy One Pot Potato Soup can be cooked on the stovetop, or all ingredients put into a slow cooker to cook for 4 hours, blend and add the greek yogurt & browned meat…your meal is done! Think ahead and make a double batch, freeze half and you’ll have soup for a different busy night.

This sneaky, protein-packed soup is creamy without using heavy cream—thanks to a generous scoop of Greek yogurt and the magic of an immersion blender. It’s the perfect way to use up extra leeks from the garden and cozy enough for a rainy spring day.

Even better? It makes great leftovers, so tomorrow’s lunch is already taken care of.

This soup was a hit with my family—especially paired with grilled cheese or a warm slice of sourdough. You can keep the sausage for added protein or leave it out for a delicious vegetarian version that’s just as satisfying.

Let’s get started…Apron First!

Why You’ll Love This

Creamy without heavy cream
Protein-packed with Greek yogurt
Easy one-pot meal
Great for leftovers
Family-friendly and kid-approved

Ingredients

Sausages (3–4 links) – Adds hearty, savory protein; use chicken, pork, or plant-based

Olive Oil or Ghee (1 tbsp) – Used for sautéing and building flavor

Leeks (3–4) – Mild, slightly sweet onion flavor that creates the base of the soup

Yellow or White Onion (1) – Adds depth and sweetness

Garlic (1 tsp or 2–3 cloves) – Brings warmth and aroma

Potatoes (2–3) – Naturally thicken the soup when blended; no need to peel

Chicken Broth (4 cups) – Creates a rich base (use vegetable broth for vegetarian version)

Fresh Rosemary & Oregano (a few sprigs each) – Bright, earthy flavor

Dried Basil (2–3 tsp) – Adds a subtle herbaceous note

Salt & Pepper (about 1 tsp each) – Enhances all the flavors

Greek Yogurt (¾ cup) – Adds creaminess and a boost of protein

Optional Substitution – Use a plant-based yogurt and skip sausage for a vegetarian version

{All ingredients listed below with exact amounts needed.}

Equipment

Dutch oven– This one I love and it the “work horse” of my Kitchen. I also have this one that I mainly use for baking but also works great!
Immersion blender (or standard blender)

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Step 1: Sear the Sausage

In a Dutch oven, heat olive oil or ghee. Sear sausage links until golden on all sides. Remove and set aside to cool, then slice into rounds.

Step 2: Sauté the Aromatics

In the same pot (keep those flavorful bits!), add more oil if needed. Sauté chopped leeks and onion over medium heat until soft.

Step 3: Build the Soup Base

Add cubed potatoes, garlic, and broth. Stir to combine.

Step 4: Season & Simmer

Add rosemary, oregano, basil, salt, and pepper. Simmer for 15–20 minutes, until potatoes are fork-tender.

Step 5: Blend

Turn off heat and use an immersion blender to blend until smooth.

Step 6: Add Creaminess

Stir in Greek yogurt and blend again until fully incorporated.

Steps 7 & 8: Finish & Serve

Finish: Add sliced sausage back into the pot and warm for about 5 minutes.

Serve
Serve warm with fresh herbs, cracked pepper, and a slice of sourdough bread.

“3 Ways to Make This Soup: Stovetop, Slow Cooker & Freezer-Friendly”

Slow Cooker Potato, Leek & Sausage Soup

Instructions (Slow Cooker Version)

Optional: Sear the Sausage (Recommended for Flavor)
In a skillet, sear sausage until golden on the outside. Slice into rounds and set aside.
(Short on time? You can skip this and add it directly to the slow cooker.)
Prep the Vegetables
Add chopped leeks, onion, garlic, and cubed potatoes to the slow cooker.
Add Liquid & Seasoning
Pour in broth and add rosemary, oregano, basil, salt, and pepper.
Cook
- Low: 6–7 hours
- High: 3–4 hours
  Until potatoes are very tender.
Blend
Use an immersion blender to blend the soup until smooth.
Add Yogurt + Sausage
Stir in Greek yogurt and sliced sausage. Let warm for 10–15 minutes on low.
(Important: Don’t let it boil after adding yogurt.)
Serve
Serve warm with fresh herbs and sourdough bread.

Slow Cooker Tips

Want texture? Blend only half the soup

Add a little extra broth if it thickens too much during cooking

For extra richness, stir in a small pat of butter at the end

❄️ Freezer-Friendly Version

This soup freezes beautifully with just one small adjustment.

How to Freeze (Best Method)

Prepare Soup Through Blending Step
Follow recipe through blending the soup smooth.
Do NOT Add Yet:
- Greek yogurt
- Sausage (optional—can freeze, but texture is best fresh)
Cool Completely
Let soup cool to room temperature.
Store
Transfer to airtight containers or freezer bags.
Freeze for up to 3 months.

How to Reheat

Thaw overnight in the refrigerator
Warm on stovetop over medium-low heat
Stir in:
- Greek yogurt
- Cooked sausage (freshly browned or reheated)
Heat gently (don’t boil after adding yogurt)

Freezer Tips

If soup thickens after thawing, add a splash of broth while reheating:

Freeze in individual portions for easy lunches

Label before freezing (future you will be grateful!)

🔄 Make-Ahead Shortcut (Fridge Prep Option)

If you’re not freezing but want to prep ahead:

Chop all veggies and store in the fridge
Pre-cook sausage
Combine everything (except yogurt) in the slow cooker insert overnight
In the morning → just turn it on

Table Conversation Starter:

If you could grow anything in a garden, what would it be?

Would you rather cook dinner or bake dessert?

Tips and Tricks

Blend before adding sausage – Keeps texture smooth and prevents over-blending the meat
Don’t boil after adding yogurt – Keeps it from curdling
Use an immersion blender – Easier and fewer dishes, just be careful not to touch the metal to your dutch oven, the metal will scrap it.
Adjust thickness – Add more broth if too thick, simmer longer if too thin
Clean leeks well – Dirt loves to hide between the layers
Make it vegetarian – Skip sausage and use veggie broth + plant-based yogurt