Crock Pot Potato Leek Soup Food

SLOW COOKER VEGAN LEEK AND POTATO SOUP

Slow Cooker Vegan Leek and Potato Soup image

A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 4h

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup vegan butter
3 tablespoons olive oil
2 large leeks, diced
1 yellow onion, minced
1 large carrot, diced
1 cup minced Pleurotus mushrooms (oyster mushrooms)
2 pounds potatoes, peeled and diced
4 cups low-sodium vegetable broth
1 cup unsweetened oat milk, divided
1 tablespoon potato starch
salt and ground black pepper to taste

Steps:

Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 35.7 g, Fat 11 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 200 mg, Sugar 4.6 g

CREAMY LEEK AND POTATO SOUP

Creamy Leek and Potato Soup image

This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 8

Number Of Ingredients 8

Ingredients

6 medium leeks (2 pounds), thinly sliced
4 medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
1/4 cup margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
Chopped fresh chives, if desired

Steps:

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Crock Pot Potato and Leek Soup (Vichyssoise) image

I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup. You don't have to do this if you don't want to, but this is the way I like it.

Provided by Chef Joey Z.

Categories Vegetable

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

6 potatoes (I used the ones with the thin skin)
2 leeks
2 onions
1 carrot
1 stock celery
4 cups water
1 1/2 teaspoons salt
4 chicken bouillon cubes
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 tablespoon parsley flakes
2 tablespoons butter
13 ounces evaporated milk
chopped chives (for garnish)

Steps:

Cut all the above vegetables into bite size pieces.
Put all the ingredients into the crock pot except the milk and chives.
Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
Stir in the milk during the last hour of cooking.
Serve with chopped chives as a garnish.
Bon Appetit.

SLOW COOKER POTATO LEEK SOUP

Slow Cooker Potato Leek Soup image

Potatoes and leeks slow cooked to perfection, blended with a generous amount of cream.

Provided by Sarah Olson

Categories Soup

Time 8h10m

Number Of Ingredients 11

Ingredients

2 large leeks (sliced)
3 Tbsp. unsalted butter
2 cloves garlic (minced)
3 lbs. yukon gold potatoes
7 cups chicken broth
2 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried leaf thyme (not ground))
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 cups heavy cream
fresh chives (chopped (garnish))

Steps:

Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.

Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1221 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving