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Slow Cooker Potato and Leek Soup

September 8, 2015 by Missy Rakes 2 Comments

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This conversation was sponsored by Silk. The opinions and text are all mine.

#ad Slow Cooker Potato & Leek Soup #MeatlessMondayNight

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.

 

IMG_3235

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.

 

IMG_3250

 

What meat- free and dairy- free tailgating recipe would you make for Monday Night Football? I’d love to know!

 

Print Recipe

Slow Cooker Potato and Leek Soup

Potatoes and leeks cooked until tender in vegetable broth and made creamy with soymilk.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Potato and Leek Soup
Servings: 6
Calories: 240kcal

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

Calories: 240kcal | Carbohydrates: 52g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 1208mg | Potassium: 1384mg | Fiber: 5g | Sugar: 7g | Vitamin A: 929IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 3mg

Other posts you might enjoy:

Slow Cooker Corn & Potato Chowder on gracefullittlehoneybee.comEasy Country Breakfast Bowls on gracefullittlehoneybee.com

This conversation is sponsored by Silk. The opinions and text are all mine.

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Filed Under: Easy Recipes, Main Dishes, Slow Cooker

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  1. Jill says

    September 8, 2015 at 6:28 pm

    Yes! Thank You for this recipe! We are a meatless and dairy free family! I am thinking you could also use rice/almond/cashew milk as well! Blessings to you!
    Reply
    • Missy Rakes says

      September 8, 2015 at 6:55 pm

      I'm so glad it will be helpful for you. I considered using Almond Milk, but didn't know how it would affect the taste. I'm sure it would be fine.
      Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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