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Slow Cooker Vegan Leek and Potato Soup

Slow Cooker Vegan Leek and Potato Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 220 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Oil & Fat

    • ¼ cup vegan butter
    • 3 tablespoons olive oil

  • Vegetables

    • 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

  • Liquid

    • 4 cups low-sodium vegetable broth
    • 1 cup unsweetened oat milk, divided

  • Thickening Agent & Seasoning

    • 1 tablespoon potato starch
    • 🧂 Salt and ground black pepper to taste

STEPS

1

Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well.

2

Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.

3

Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot, about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.

4

Cook on Low for 6 hours or High for 3 1/2 hours. Stir soup before serving.

NUTRIENTS

Per 1 serving

🔥

251

Calories

  • 4
    Protein
  • 36
    Carbs
  • 11
    Fats

💡 Sautéing the vegetables before slow cooking enhances their flavor and creates a richer soup.Peeling the potatoes ensures a smooth texture, but you can skip this step if desired for a more rustic feel.Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.