Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Slow Cooker Potato Leek Soup


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)

Loading...

Scale

Ingredients

  • 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 juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Optional: chives for garnish

Instructions

  1. 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.
  2. 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.
  3. Optional: garnish with chives

Notes

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)

Nutrition

  • Serving Size: Serves 8