Crockpot Potato Leek Soup Recipe
Servings: 8 servings
Cost: $12.16 per recipe / $1.52 per serving
Ingredients
- 2 large leeks cleaned and sliced ($1.98)
- 4 cloves garlic minced ($0.24)
- 8 cups cauliflower florets about 1 medium cauliflower ($3.84)
- 2 lbs russet potatoes peeled and cut into 1” cubes ($0.78)
- 4 cups low sodium vegetable broth ($0.36)
- 1 (14 ounce) can full-fat coconut milk ($1.44)
- ½ cup nutritional yeast ($0.92)
- 3 sprigs thyme ($0.44)
- 1 tsp salt ($0.02)
- 1 cup plain milk (I used dairy-free) ($0.60)
- 8 ounces cream cheese (I used dairy-free) ($1.54)
For serving
- black pepper to taste ($0.02)
- chives for garnish ($0.44)
- bacon bits for garnish (vegan bacon bits are great here!)
Instructions
- Add the leeks, garlic, cauliflower, potatoes, broth, coconut milk, nutritional yeast, thyme, and salt to the slow cooker. Cook on high for 4 hours or low for 8 hours.
- Open the slow cooker and remove the thyme sprigs. Use an immersion blender to blend the soup until smooth or your desired consistency. Alternatively, you can transfer the contents to a high speed blender.
- Add the cream cheese and 1 cup of plain milk and stir until melted and combined. Add black pepper and additional salt to taste. Serve immediately, and top with chopped chives, thyme, and bacon bits, if desired. Enjoy!
Notes
- Storage Instructions: Leftover potato leek soup will keep in an airtight storage container in the refrigerator for up to 5 days. Before storing, allow the soup to cool to room temperature.
- Freezing instructions: This soup can be frozen after cooking and will keep for up to 3 months. I like to freeze it in 1-cup or 2-cup portions using my Souper Cubes. Then defrost from frozen on the stovetop over low heat until thawed and creamy again.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Sodium: 983mg | Fiber: 6g | Sugar: 7g