Best 2 Slow Cooker Vegan Leek And Potato Soup Recipes

Indulge in the delectable flavors of a creamy and comforting vegan leek and potato soup, exquisitely crafted in the convenience of your slow cooker. This hearty and satisfying soup features tender leeks, Yukon Gold potatoes, and a medley of aromatic spices, simmered to perfection in a flavorful vegetable broth. The result is a velvety smooth and richly flavored soup that warms the soul on chilly days. This recipe is not only delicious but also incredibly easy to make, requiring minimal effort and delivering maximum taste. Additionally, the article offers variations and serving suggestions to cater to diverse preferences and elevate your dining experience.

Here are our top 2 tried and tested recipes!

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

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

Tips:

Choose the right potatoes: For a creamy soup, use starchy potatoes like Yukon Gold or Russet potatoes. For a more hearty soup, use waxy potatoes like red potatoes or fingerling potatoes.
Don't overcrowd the slow cooker: Make sure there is enough room for the ingredients to move around and cook evenly. If the slow cooker is too full, the soup will take longer to cook and may not cook evenly.
Don't overcook the vegetables: Vegetables should be tender but still have a slight bite to them. Overcooked vegetables will become mushy and lose their flavor.
Use fresh herbs and spices: Fresh herbs and spices will add a lot of flavor to the soup. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
Season to taste: Always taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This slow cooker vegan leek and potato soup is a delicious and easy-to-make recipe that is perfect for a cold winter day. The soup is creamy, flavorful, and packed with vegetables. It is also a great way to use up leftover potatoes and leeks. Serve the soup with a side of crusty bread or a salad for a complete meal.