Is it just me or has it been a long time since I’ve used my slow cooker? It is more of a fall/winter appliance and this is actually a fall/winter recipe but we’re still getting a couple cold days up here in southern Ontario so I decided to make it. That and I had some leeks and potatoes delivered in my fruits and veggies bin this week, so I took it as a sign.
Once again, the slow cooker made quick work of a delicious meal and if you make it no one has to be the wiser that it took you next to no time. This is also vegetarian, and can easily be made vegan for all my vegan friends out there. There are a lot of versions of this soup that take butter for frying the leeks and cream, which I’m sure would taste delicious, but, as I’ve said before, I’m trying to make some healthier choices. I just feel better when I’m not stuffing my face with heavy, unhealthy foods.
So, here it is, the moment you’ve all been waiting for, the recipe that’s so easy you’ll start making it once a week.
- 1.5 pounds of yellow potatoes (about 4-5), cubed
- 1 bunch of leeks (see picture for reference)
- 6 cups vegetable broth (or my go-to, 6 cups of water and 1¾ tablespoons of vegetable better than bouillon)
- 2 tablespoons parsley
- 1 tablespoon garlic
- 1 cup milk (optional)
- The first thing you’ll need to do is wash and cut your leeks. Take a look at the picture above for an idea of where to cut off the tops and bottoms. Once this is done, cut them lengthwise (from top to bottom) on one side and then the other, so that they are quartered. Now, grab one end firmly and take the whole bunch over to your sink and rinse it out. It will probably be full of dirt (mine was) and you don’t want dirt in your recipe. Once they’re good and clean, lay them back down on your cutting board and slice them into ½ an inch thick slices.
- Add all of your ingredients except the milk into the slow cook and set it on low for 8 hours or high for 5 hours.
- Once it’s done cooking you can add your milk (if you want). I find that adding milk to a slow cooker in the beginning can sometimes make it separate (not good) so if I’m making a slow cooker recipe that calls for milk, I always add it at the end.
- Add your soup in batches to a blender and purée it or use and immersion blender and do it right in the slow cooker.
- Add salt and pepper to taste.