Slow Cooker Vegan Potato Leek Soup
This cozy, vegan friendly low fodmap potato leek soup is like enjoying fall in a bowl! Relatively hands off, this creamy potato soup is made in the slow cooker + requires just a handful of ingredients, making it so simple to whip up and the perfect meal prep option. You'll love enjoying this slow cooker potato leek soup for lunch or dinner!
Ingredients
- 3-4 cups potatoes
- 1 cup leeks green parts only, diced
- 3 cups vegetable or bone broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon paprika
- 1 teaspoon garlic infused olive oil
- 1 cup milk of choice
- optional: chives, scallions or bacon/tofu bacon for garnish
Instructions
- Peel + cube 3-4 medium potatoes and add to the basin of a slow cooker.
- Chop 1 cup of leeks, ensuring you are using the green parts only as they are low FODMAP friendly.
- Add leeks to potatoes then cover with veggie or bone broth.
- Add in all spices and give the veggies a stir to incorporate.
- Slow cook on high for 4 hours, stirring every hour or so to ensure all ingredients are fully combined.
- When soup is finished cooking, blend using a handheld immersion blender, gradually adding in non-dairy milk ¼ cup at a time until soup is completely smooth.
- Top with scallions and bacon or tofu bacon prior to serving if desired.
Notes
If you do not have an immersion blender, you can use a standard blender but you must ensure that the soup has cooled significantly prior to doing so. Blending while hot can result in the soup exploding out of the blender!
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