Crockpot Vegan Potato and Leek Soup
This soup is what happens when creamy meets comforting without requiring an ounce of dairy. Potatoes bring the richness, leeks add a mild oniony sweetness, and the crockpot does all the work. It’s velvety, warm, and perfect for when you want a cozy meal without hovering over the stove. The slow cooking process infuses deep flavors, making every spoonful worth the wait. No fancy techniques, no complicated steps—just pure, delicious simplicity. Plus, it’s packed with fiber and vitamins, so you can pretend you’re being healthy while indulging in a bowl of creamy goodness.
Crockpot Vegan Potato and Leek Soup
A creamy, dairy-free potato and leek soup that’s effortlessly rich and flavorful. Minimal effort, maximum comfort, and absolutely no babysitting required.
Ingredients
Base & Vegetables:
- 3 medium potatoes peeled and diced
- 2 leeks trimmed and sliced
- 3 cloves garlic minced
- 1 small onion diced
Liquid & Flavoring:
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, oat, or cashew
- 1 tbsp olive oil
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp nutmeg
For Garnish:
- Fresh parsley
- Crusty bread
Instructions
Step 1: Prep & Load the Crockpot
- Chop the potatoes, slice the leeks, and dice the onion. Toss everything into the crockpot.
Step 2: Add Liquid & Seasoning
- Pour in the vegetable broth and plant-based milk, then stir in olive oil, salt, pepper, thyme, and nutmeg.
Step 3: Let the Crockpot Work Its Magic
- Cover and cook on low for 4 hours (or high for 2.5 hours) until potatoes are fork-tender.
Step 4: Blend to Perfection
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Step 5: Adjust & Serve
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 15%
- Folate: 30%
- Potassium: 35%
- Magnesium: 15%
Additional Notes & Tips
- Want it extra creamy? Add a splash of coconut milk.
- Need more protein? Toss in some white beans before blending.
- Prefer chunkier soup? Blend only half the soup and leave some texture.
- Leftovers? Store in the fridge for up to 4 days or freeze for later.
