Slow Cooker 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

SLOW COOKER POTATO-LEEK SOUP

Slow Cooker Potato-Leek Soup image

Even my one year old will eat this. It is delicious served in a sourdough bread bowl and is particularly good on an autumn day. It comes together easily, too.

Provided by GiddyUpGo

Categories Potato

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs potatoes, peeled and diced
3 tablespoons all-purpose flour
3 (14 ounce) cans chicken stock
2 medium leeks, rinsed and chopped (white and light green parts)
1 tablespoon dried dill or 2 tablespoons fresh dill
6 slices bacon, cooked, drained, and chopped
2/3 cup half-and-half
1/2-1 cup shredded cheddar cheese (optional)
salt and pepper

Steps:

Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.

Nutrition Facts : Calories 539.7, Fat 23.9, SaturatedFat 9, Cholesterol 47, Sodium 749.7, Carbohydrate 63.1, Fiber 6, Sugar 8.3, Protein 18.6

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

EASY SLOW COOKER POTATO-LEEK SOUP

Easy Slow Cooker Potato-Leek Soup image

Make and share this Easy Slow Cooker Potato-Leek Soup recipe from Food.com.

Provided by Chef Emanuela

Categories Potato

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups diced potatoes
3 -4 cups thinly sliced leeks (3-4 leeks)
1 bunch green onion, chopped
2 cups chicken broth (canned, bouillon, or base)
4 -6 slices bacon, cooked, drained and crumbled
1 cup evaporated milk
1/2-1 cup shredded cheese (optional)
salt and pepper

Steps:

Combine all ingredient and cook on low for 8-10 hours. Add evaporated milk and cheese if used, in the last 30 minutes. Taste and adjust seasonings. Save some potatoes and mash the rest of them with a potato masher or handheld blender to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.

Nutrition Facts : Calories 306.4, Fat 9.4, SaturatedFat 4.4, Cholesterol 23.7, Sodium 533.9, Carbohydrate 44.7, Fiber 5.3, Sugar 4.8, Protein 12.3

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