Description
A comforting and healthy potato leek soup made in a crockpot for easy preparation. Perfect for a warm and nutritious meal.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup plain yogurt (optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a pan and sauté leeks for 5 minutes.
- Add leeks, potatoes, broth, water, salt, and pepper to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Blend the soup until smooth using an immersion blender.
- Stir in yogurt if desired and garnish with parsley.
- Serve warm.
Notes
- For a creamier texture, add more yogurt or a splash of milk.
- Store leftovers in the fridge for up to 3 days.
- Freeze in airtight containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American