Aimee's Vegetarian Recipes
Vegetarian Family Tested and Approved Recipes
Saturday, September 19, 2015
Slow Cooker Potato Leek Soup
2 large leeks, washed, ends trimmed, thinly sliced
4 large russet potatoes, peeled and quartered
3 carrots, washed and chopped
2 celery stalks, chopped
2 cloves garlic, minced
salt and pepper to taste
4 to 6 cups vegetable broth, or enough to cover the vegetables
croutons and fresh parsley for garnish (optional)
heavy cream (optional)
Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
Season with salt and pepper to taste.
Add in the vegetable broth, just to cover the vegetables.
Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches
Taste with salt and pepper. Ladle the soup into bowls.Add croutons and parsley. Drizzle some heavy cream on top right before serving. (optional)
Shanti and Aimee
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