Monday, September 16, 2013

On My Hearth: Slow Cooker Leek and Potato Soup

Before I share dinner with you, let me first mention breakfast.  Using Happy Herbivore's recipe as inspiration, I threw together a little Mexican Tofu Scramble. I left out the mustard because it tastes weird to me in a breakfast food, added some spinach and mushrooms to bulk up the veggies, served alongside whole wheat toast and sliced tomatoes.  Yum!

Mexican Tofu Scramble photo 20130916_100550_zpsa608a3b2.jpg

So, as for dinner.  I tweaked this recipe a tiny bit, came up with a delicious soup that was perfect for a lazy-feeling-kinda-sick Monday dinner.  While preparing the soup, I baked two loaves of Beer Bread, shared one with my next door neighbor.  She just reported that her husband has eaten half the loaf by himself, ha! I tell you all the time, I hate processed foods and limit them as much as possible, but this bread is so good and so easy, it's worth an occasional "cheat."


Beer Bread in Progress photo 20130916_115730_zpse6e02df2.jpg

Slowcooker Leek and Potato Soup photo 20130916_181246_zpsb1eaa5d9.jpg 

 

Slow Cooker Leek and Potato Soup


Ingredients

  • 2 large leeks, washed, ends trimmed, thinly sliced
  • 4 large russet potatoes, peeled and chopped
  • 3 carrots, washed and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 4 to 6 cups vegetable broth, enough to cover the vegetables
  • fresh parsley for garnish

Directions

  1. Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
  2. Add in the vegetable broth, just to cover the vegetables.
  3. Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
  4. Puree the soup with either an immersion blender, or a food processor (in batches). For a chunkier soup, use a potato masher.
  5. Ladle the soup into bowls.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and shredded vegan cheese (optional, not included in nutrition analysis)
Number of Servings: 6




Nutrition Info (as calculated by Sparkpeople)

  • Calories: 229.3
  • Fat: 2.5g
  • Carbohydrates: 46.6g
  • Protein: 5.7g 
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The Verdict:  Vegan Gypsy says: Super-yummy! I served mine plain, without the cheese, just a few sprigs of parsley and a twist of freshly-ground black pepper.  I used the immersion blender to make the consistency smooth-ish; next time I'll try the potato masher for a chunkier texture. 

Omni-Hunny says:  It was good.  (He's a man of few words)

 Well, Loki's here begging for a little walk so I'm going to drag myself up & out.  Hope everyone had a wonderful Monday!

Michele~

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