Quick & Easy Slow-Cooker Potato-Leek Soup
There are few things that make me happier in the kitchen than using my slow cooker. I throw a recipe together in the morning, and then, by the time I come home I’m totally surprised (and thrilled) that “someone” made me dinner.
It’s like having a personal chef. A really cheap personal chef.
Anyway, one of my favorites to make in the slow cooker is soup. Soup is just so darn forgiving. I can’t tell you how many time I start a recipe, realize I’m actually missing about half the ingredients, and end up just throwing in what I have available (and saying a little prayer to the gods of soup while I do). And, in general, it always turns out to be quite delicious (well… except for that one time with those lentils…).
So here’s one of my accidental recipes that I came up with one day when I had a bunch of leeks slowly wilting away in the fridge. I threw them unceremoniously into the Crock Pot one morning, added some broth, potatoes, and coconut milk… and in the evening enjoyed the easiest potato-leek soup I’ve ever made. Warm, filling, and full of prebiotic leeks and omega-3 rich coconut milk!
In the recipe below I’ve put suggested amounts for the ingredients, but remember: this is not rocket science, people. It’s soup. So please, trust me--throw in what you have on hand, let the Crock Pot work its slow magic, and enjoy!
Potato-Leek Soup for Poor Poets
You will need:
6 cups vegetable broth, bone broth, or water
1 can coconut milk
1 tsp salt
Pinch red pepper
1 tsp turmeric
½ fresh lemon
To make the soup:
Trim and clean the leeks and cut into rough 1-2” pieces
Peel the potatoes and cut into rough 1-2” pieces
Put the leeks and potatoes into the slow cooker and cover with 6 cups of liquid
Add the coconut milk, salt, red pepper, and turmeric to the slow cooker
Cook on high for 4-6 hours, or on low for 6-8 hours
When the veggies are soft, use an immersion blender to puree the soup
Squeeze in ½ fresh lemon and serve!