Leek And Potato Soup Slow Cooker Recipe
Description
Nothing beats a warm and comforting bowl of soup on a cold day. This leek and potato soup slow cooker recipe is perfect for a cozy winter evening. The slow cooker method allows the flavors to meld together, making it a delicious and easy meal. The combination of leeks and potatoes makes a hearty and flavorful soup. This soup is a great way to use up any leftover potatoes or leeks you have in the fridge. Serve with a side of crusty bread or toast and a dollop of sour cream to make it extra special.
Ingredients
3 large leeks, trimmed and sliced
2 tablespoons olive oil
2 cloves garlic, minced
2 large potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup heavy cream
1/4 cup chopped fresh parsley, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the leeks and garlic and cook for about 5 minutes, or until the leeks are softened.
2. Transfer the leeks and garlic to a slow cooker. Add the potatoes, broth, thyme, oregano, salt, and pepper, and stir to combine.
3. Cover and cook on low heat for 6-8 hours, or on high heat for 4-5 hours, or until the potatoes are tender.
4. Remove the slow cooker lid and stir in the heavy cream.
5. Ladle the soup into bowls and garnish with fresh parsley.
6. Serve and enjoy!
Equipment
This leek and potato soup slow cooker recipe requires a slow cooker and a few other basic kitchen essentials. You’ll need a large skillet to sauté the leeks and garlic, a cutting board and knife to prepare the ingredients, measuring spoons and cups, a ladle to serve the soup, and bowls to enjoy it in.
Notes
For a creamier soup, you can use a blender or immersion blender to purée the soup before adding the cream. Alternatively, you can leave the soup chunky and add the cream at the end. You can also use chicken broth instead of vegetable broth if desired. You can also add other vegetables to the soup, such as carrots, celery, or mushrooms.
Nutrition
One serving of this leek and potato soup is approximately 243 calories, with 16 grams of fat, 19 grams of carbohydrates, and 7 grams of protein. It’s also a good source of fiber, vitamin C, and iron. It’s a great option for a light dinner or lunch, and it’s perfect for meal prepping.
Conclusion
This leek and potato soup slow cooker recipe is a great way to make a hearty and flavorful soup with minimal effort. The slow cooker method allows you to hands-off and let the flavors meld together. It’s perfect for a cozy winter evening, and it’s sure to become a family favorite. Serve with a side of crusty bread or toast and a dollop of sour cream for an extra special touch. Enjoy!
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