Slow Cooker Potato Leek Soup
Need a gluten free and lacto ovo vegetarian main course? Slow Cooker Potato Leek Soup could be an awesome recipe to try. This recipe serves 8. One portion of this dish contains roughly 12g of protein, 2g of fat, and a total of 192 calories. For $1.24 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up skim evaporated milk, chicken broth, potatoes, and a few other things to make it today. 243 people have tried and liked this recipe. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Baking Beauties. With a spoonacular score of 97%, this dish is spectacular. Try Slow Cooker Potato-Leek Soup, Slow Cooker Potato Ham and Leek Soup, and Easy Slow Cooker Potato-Leek Soup for similar recipes.
Servings: 8
Ingredients:
1 stick celery, chopped
900 ml (30 fl oz) gluten free low sodium chicken broth
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 clove garlic, chopped
1/2 teaspoon ground black pepper
3 leeks (whites only), thoroughly washed and sliced
1 cup shredded low fat cheddar cheese
sliced onion greens, fried bacon bits, and additional shredded cheese to garnish
2 1/2 pounds potatoes, peeled and diced
salt and pepper to taste
370 ml (12.5 fl oz) skim evaporated milk
1 cup water (or enough to ensure your potatoes are covered)
Equipment:
slow cooker
immersion blender
food processor
blender
Cooking instruction summary:
Place potatoes, leeks, celery, parsley, thyme, black pepper, and garlic into a 6 quart slow cooker.Pour the chicken broth and water over top. Cook on High for 4-5 hours, or until the potatoes are tender when poked with a fork.Stir in the evaporated milk and shredded cheese. Stir. Cook for another 30 minutes.Using an immersion blender, or working in small batches with a regular blender or food processor, puree the soup until smooth.Season with salt and pepper to taste.Garnish with chopped onion greens, bacon bits (we fried up turkey bacon), and additional shredded cheese before serving.
Step by step:
1. Place potatoes, leeks, celery, parsley, thyme, black pepper, and garlic into a 6 quart slow cooker.
2. Pour the chicken broth and water over top. Cook on High for 4-5 hours, or until the potatoes are tender when poked with a fork.Stir in the evaporated milk and shredded cheese. Stir. Cook for another 30 minutes.Using an immersion blender, or working in small batches with a regular blender or food processor, puree the soup until smooth.Season with salt and pepper to taste.
3. Garnish with chopped onion greens, bacon bits (we fried up turkey bacon), and additional shredded cheese before serving.
Nutrition Information:
covered percent of daily need
