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.