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Slow Cooker Vegan Potato and Leek Soup

August 24, 2020

Slow Cooker Vegan Potato and Leek Soup- creamy, delicious and effortless thanks to a Crock Pot!

Slow Cooker Vegan Potato and Leek Soup

My local farm stand had beautiful leeks in stock, so I figured it was time to make one of my fall favorites- Vegan Potato and Leek Soup in the slow cooker! I went all summer without using the slow cooker, so it feels good to have it back in the rotation again.

If you’re unfamiliar with leeks, they’re part of the onion family. They have a mild taste and they’re ideal in soups and salads.

How to Clean Leeks

Leeks are grown in sandy soil, so they need to be thoroughly cleaned before cooking.

How to clean leeks

First, cut the top and the bottom root part off. Only the white and light green sections are used. The dark green part can be saved and used for vegetable stock.

Cut the stalk in half lengthwise and slice into thin sections.

How to clean leeks

Fill a bowl with water and add the leeks. Swirl them around using your hands. Any dirt that is trapped will fall to the bottom of the bowl.

Next, scoop the leeks out using your hands and transfer to a colander. Don’t just pour the bowl into the colander- the dirt will come with it!

Now your leeks are ready to be cooked.

Slow Cooker Vegan Potato and Leek Soup

Slow Cooker Vegan Potato and Leek Soup

As with all things made in the slow cooker, this recipe couldn’t be easier! Once the leeks are properly cleaned and the potatoes are peeled and chopped, add all the ingredients to the slow cooker. Give it a stir and cook on low for 6 hours or until the potatoes are tender.

Once the soup has finished cooking, use an immersion blender to give it a creamy texture.

I topped mine with scallions, roasted chickpeas and salt and pepper.

Yield: 4-6 Servings

Slow Cooker Vegan Potato and Leek Soup

Slow Cooker Vegan Potato and Leek Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1 Small onion, diced
  • 3 Leeks (thoroughly cleans and sliced into small sections- use only the white and light green parts)
  • 3 Large Russet potatoes (peeled and chopped)
  • 3 Cloves garlic
  • 1 Can of coconut milk
  • 5 Cups low-sodium vegetable stock
  • 1 1/2 teaspoons dried Thyme
  • 1/2 teaspoon dried Coriander
  • Salt and pepper to taste

Instructions

1. Add all ingredients to a slow cooker. Cook on low for 6 hours or until potatoes are tender.

2. Once finished cooking, use an immersion blender to blend the soup.

Slow Cooker Vegan Potato and Leek Soup

Looking for more Vegan Slow Cooker Recipes?

Slow Cooker Vegan Carrot Ginger Soup

Slow Cooker Blank Bean Pumpkin Chili

Slow Cooker Vegan Potato and Leek Soup
Slow Cooker Vegan Potato and Leek Soup

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