How to Make Slow Cooker Vegan Leek and Potato Soup - A Step-by-Step Guide

There's nothing quite like a comforting bowl of homemade soup on a cold day, and this Slow Cooker Vegan Leek and Potato Soup is the perfect dish to warm you up from the inside out. This recipe is not only delicious, but it's also incredibly easy to make, thanks to the convenience of a slow cooker. With just a few simple ingredients, you can create a hearty and nutritious soup that will satisfy your craving for comfort food while also fitting into a vegan lifestyle.

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Ingredients

  • ¼ cup vegan butter
  • 3 tablespoons olive oil
  • 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
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened oat milk, divided
  • 1 tablespoon potato starch
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 40 mins
  • Total Time: 4 hrs
  • Servings: 8

  • 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. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
  • 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.
  • Cook on Low for 6 hours or High for 3 1/2 hours. Stir soup before serving.
  • Nutrition

    251 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 200mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 30mg
    • Calcium: 47mg
    • Iron: 2mg
    • Potassium: 655mg