This conversation was sponsored by Silk. The opinions and text are all mine.
Slow Cooker Potato and Leek Soup
I was recently challenged by Silk to remix one of my favorite football/tailgating recipes for Monday Night Football to be meat- and dairy- free. I immediately thought about remixing my hearty Slow Cooker Corn & Potato Chowder recipe and took on the #MeatlessMondayNight challenge.
Eating meat free- and dairy free- meals can not only be good for you and the environment, but taste amazing too. So why not take the #MeatlessMondayNight challenge for yourself and see what amazing meatless tailgating recipes you can come up with this football season. I love creating meatless recipes because they are good for my family and my wallet.
Be sure to check out the Silk website for more recipes and inspiration.
How to Make Slow Cooker Potato and Leek Soup:
Add everything (except soy milk) to slow cooker.
Cook on low for 8 hours.
Remove 4 cups of soup from slow cooker being careful not to burn yourself and blend in blender.
Add blended soup back to slow cooker.
Mix in Silk Original Soymilk before serving.
What meat- free and dairy- free tailgating recipe would you make for Monday Night Football? I’d love to know!
Slow Cooker Potato and Leek Soup
Ingredients
- 8 medium red potatoes diced
- 1 leek sliced (discard end and top)
- 6 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Silk Original Soymilk
Instructions
- Add everything (except soy milk) to slow cooker.
- Cook on low for 8 hours.
- Remove 4 cups of soup from slow cooker being careful not to burn yourself and blend in blender.
- Add blended soup back to slow cooker.
- Mix in Silk Original Soymilk before serving.
Nutrition
Other posts you might enjoy:
This conversation is sponsored by Silk. The opinions and text are all mine.
Comments