Slow Cooker Easy Leek and Potato Soup

Author: Canadian Living

This simple puréed soup needs only a few ingredients and tastes delicious. Enjoy it either hot or chilled.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 1/2 lb Yukon Gold potato peeled and chopped
  • 3 cups chopped leeks (white and light green parts only)
  • 4 cloves garlic chopped
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 3 cups sodium-reduced chicken broth
  • 3 cups vegetable broth
  • 3 cups water
  • 1/2 cup 10% cream

Method

In slow cooker, combine potatoes, leeks, garlic, bay leaf and salt. Stir in broth and water.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

Using immersion blender, or in stand blender in batches, purée soup until smooth. Stir in cream.

Nutritional facts Per serving: about

  • Sodium 762 mg
  • Protein 7 g
  • Calories 196.0
  • Total fat 3 g
  • Potassium 575 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 37 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Slow Cooker Easy Leek and Potato Soup

Login