Crock Pot Vegan Potato and Leek Soup
Crock Pot Vegan Potato and Leek Soup- a fall favorite made easy with the slow cooker!
I love the convenience of slow cookers. They’re a busy mom’s best friend! This Crock Pot Vegan Potato and Leek Soup is one of my fall favorites. It’s thick, creamy and perfectly seasoned. It can be topped with anything from roasted chickpeas to vegan bacon.
If you’re unfamiliar with leeks, they’re a great addition to soups and salads! They’re part of the onion family, and they have a mild taste.
How to Clean and Prep Leeks
The white and light green sections of the leeks will be used for the soup. The dark green part can be saved for vegetable broth.
Cut the leaves and the roots off of the leeks. Slice the leek in half lengthwise and slice horizontally into smaller sections.
Leeks are grown in sandy soil. Some of that sand can become trapped between the layers of the leeks, so cleaning them is thoroughly is essential.
Fill a bowl with water and, using your hand, place the leeks in the bowl. Move them around with your hand. Amy trapped dirt will fall to the bottom.
Once you’re finished rinsing the leeks, scoop them up with your hand and transfer them to a colander to drain. Don’t just dump the bowl full of leeks into the colander- the dirt you rinsed off with come with it!
Now your leeks are clean and ready to use!
Crock Pot Vegan Potato and Leek Soup
Crock Pot Vegan Potato and Leek Soup
Ingredients
- 1 Small yellow onion diced
- 3 Leeks Clean and prepped (see blog post for instructions)
- 3 Large Russet potatoes Peeled and diced
- 3 Cloves garlic
- 1 Can Coconut milk
- 5 Cups Reduced sodium vegetable broth
- 1 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Coriander
Instructions
- Clean and prep the leeks according to the direction in this blog post. Add the ingredients to the Crock-Pot and cook on low for 6 hours or until the potato is tender.
- Use an immersion blender to make the soup thick and creamy.
Add all of the ingredients to the Crock Pot and cook on low for 6 hours or until the potatoes are tender. You can eat the soup as is or make it creamy by using an immersion blender.
I topped the soup with soup with scallions, roasted chickpeas and extra salt and pepper.
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