Crockpot Potato Leek Soup

FLAVOR + VEGGIE PACKED!

When the kids go back to school, I seem to rely on my slow-cooker a lot more often.

Maybe it just makes my home feel like fall – maybe it’s that crock-pot cooking ensures that dinner will be ready…no matter what!

Do you use a slow cooker?

We’re thinking of dedicating October + November to healthy new crockpot recipes for the blog. Would this be helpful? 

Makes about 4-5 servings

Ingredients:

• 2 large leeks, white and light green parts, sliced as shown
• 1 lb. new potatoes, peeled and diced
• 1 red bell pepper, seeded & diced
• 4 large ribs of celery, chopped
• 3 fresh garlic cloves
• 6 cups chicken bone broth, or vegetable stock
• 1 Tbsp finely chopped fresh dill
• sea sea salt and fresh ground black pepper, to your taste
• 1 tsp smoked paprika

Optional toppings:

• plain Greek yogurt
• 2 bacon strips, cooked and crumbled
• fresh chopped dill

Instructions:

Place all the ingredients (besides toppings) in the crockpot. Cover and cook on LOW for 8 hours, or HIGH for about 4 hours, until potatoes are tender.

Puree the soup using an immersion blender.

Taste test and adjust seasonings if desired.

Serve hot with toppings of choice.

Enjoy!

❤Rachel

 Wash and chop all of your ingredients and get ready to pop them in the slow cooker! Place all the ingredients (besides toppings) in the crockpot. Cover and cook on LOW for 8 hours, or HIGH for about 4 hours, until the potatoes are tender. This is what your soup will look like cooked before it’s been blended! Puree the soup using an immersion blender. Taste test and adjust seasonings if desired. Garnish with your favorite toppings – bacon, fresh herbs, or a dollop of Greek yogurt are great options with this soup!

Crockpot Potato Leek Soup

Category Dinner

Ingredients

• 2 large leeks, white and light green parts, sliced as shown
• 1 lb. new potatoes, peeled and diced
• 1 red bell pepper, seeded & diced
• 4 large ribs of celery, chopped
• 3 fresh garlic cloves
• 6 cups chicken bone broth, or vegetable stock
• 1 Tbsp finely chopped fresh dill
• sea sea salt and fresh ground black pepper, to your taste
• 1 tsp smoked paprika
• Optional toppings:
• plain Greek yogurt
• 2 bacon strips, cooked and crumbled
• fresh chopped dill 

Instructions

1. Place all the ingredients (besides toppings) in the crockpot. Cover and cook on LOW for 8 hours, or HIGH for about 4 hours, until potatoes are tender.
2. Puree the soup using an immersion blender.
3. Taste test and adjust seasonings if desired.
4. Serve hot with toppings of choice. Enjoy!

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