Creamy comfort in every spoonful of this slow cooker potato leek soup. Made with Greek yogurt, this version is packed with extra protein.
Is anyone else psyched about the cold front coming through this week? Yeah…thought so. But hey, if we gotta bear through the frigid temps, we might as well get a bowl of piping hot soup out of it. That’s my theory, anyhow.
So I’m stocking up on soup this week. First this potato and leek soup and then I’ve got plans to make an Iranian Noodle Soup that I found in my latest cookbook obsession – Plenty More. I don’t think I’ve ever swooned so much over vegetables in my life. If you want to make vegetables delicious and sexy and all that, check out Ottolenghi’s latest masterpiece.
And that brings me to leeks. Love ’em or leave ’em? I say love ’em. Here’s why:
- they’re packed with vitamin A, K, C, and folate
- they belong to the allium family which is known for its chronic disease preventing health benefits
- they’re in season this time of year
- they give you that onion flavor without the onion
Leeks are pretty versatile too. You can pretty much use them wherever onion is called for. They’re best when roasted, braised, or grilled, and fair well in soups or stews! A couple years back I used them in an asparagus and leek spring quiche.
- 1 lb russet potatoes, peeled and diced (approx 4 medium potatoes)
- 2 large or 3 medium leeks, cleaned and diced (approx 4 cups diced)
- 1/2 cup diced sweet onion (approx 1/2 small onion)
- 3 cloves garlic, minced (approx 1 tablespoon)
- 4 cups vegetable broth
- 1 cup water
- 4 sprigs lemon thyme
- 7oz plain low-fat Greek yogurt
- 1 tablespoon lemon
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- Optional: chives for garnish
- Add all ingredients to the slow cooker, except for the Greek yogurt and lemon. Cook on high for 3-4 hours or on low for 7-8 hours.
- Remove the thyme sprigs. Using an immersion blender, blend ingredients together until smooth and creamy. Stir in Greek yogurt and lemon. Season with salt and pepper.
- Optional: garnish with chives
Keep yogurt close to room temperature before incorporating into the soup to prevent curdling.
(recipe re-tested and edited for deliciousness and accuracy, January 2017)
I love how thick and creamy this soup is – it screams comfort with every spoonful. Or with every dunk of the baguette. I think next time I make this, I’ll crumble some tempeh bacon on top. Now we’re talking.
What’d you think about leeks? Love ’em? Or, leave ’em? Part of the love ’em crowd? Check below for more ideas and recipes: