Slow Cooker Potato Leek Soup
This Slow Cooker Potato Leek Soup Recipe is a rich and creamy soup that is loaded with bright spring leeks in a velvety flavorful broth. A fantastic recipe you can make ahead of time or meal prep for the week. I love serving this potato leek soup with easy homemade garlic knots, or a fresh chopped salad. A fantastic vegetarian & dairy free dinner party dinner idea that is tasty, elegant, and will impress your guests.
Servings: 8
Calories: 244kcal
Equipment
- Slow Cooker / Crock Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 leeks washed and sliced*
- 2 lbs yellow potatoes diced, about 8 medium potatoes
- 1 tablespoon Herbes de Provence
- 4 bay leaves
- 8 cups Low Sodium Vegetable Stock
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 13.5 ounce can Coconut milk full fat
Instructions
- To your slow cooker, add the: olive oil, onion, garlic, diced potatoes, herbs de Provence, bay leaves, vegetable stock, salt and pepper. Mix well to combine.
- Set the slow cooker on High for 6 hours, or Low for 8 hours, until the potatoes are cooked all the way through. Add the coconut milk, remove and discard the bay leaves, and stir well.
- Using a hand blender (or by transferring batches of the soup into a blender) blend until the soup is completely creamy and pureed.
- Top with extra cracked pepper, and stir in a spoon full of coconut milk into each to garnish.
Notes
A Note about Washing Leeks
Leeks grow in loose sandy soil - make sure you wash every layer of your leeks before adding them to the crock pot! The last thing you want is to get sand in your soup. I wash my leeks before and after I chop them to make sure I'm getting all the sand and dirt off.Nutrition
Calories: 244kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1249mg | Potassium: 651mg | Fiber: 3g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 4mg