Potato-Leek Crock-Pot Soup
A hearty and comforting potato-leek soup with mushrooms and aromatic herbs, perfect for cozy dinners and suitable for vegetarians when using vegetable stock. Rich and flavorful.
Ingredients
Instructions
- Remove the dark green part of the leek and thinly slice the remaining leek.
- Peel and dice the potatoes into small pieces.
- Slice the celery into small pieces.
- Chop the onions into small pieces.
- In a crock-pot, combine sliced celery, sliced leek, chopped onions, canned mushrooms, diced potatoes, water, chicken stock cubes, garlic salt, salt, and butter.
- Cover and cook on low for approximately 4 hours or until vegetables are tender.
- Stir well before serving and adjust seasoning if needed.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and celery in the butter before adding them to the crock-pot. You can substitute vegetable broth for a vegetarian option and use frozen diced potatoes if you're short on time. If you want a creamier texture, blend a portion of the soup before serving. This soup is perfect for pairing with crusty bread or a light salad.
Serving Suggestions
Serve the Potato-Leek Crock-Pot Soup warm, garnished with fresh herbs like parsley or chives for a burst of color and flavor. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a hearty lunch, consider serving it alongside a Chicken Salad Sandwich Roll or enjoy it on its own for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in individual portions until heated through. You can also freeze the soup for up to 3 months; just be sure to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Leek Crock-Pot Soup contains roughly 879 calories, with 17g protein, 97g carbohydrates, and 49g fat. It is an excellent source of vitamin D (72% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2587mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to this soup?
Absolutely! Feel free to add carrots, celery, or even kale for additional nutrients and flavor. Just make sure to chop them into similar sizes to ensure even cooking. You can also experiment with different herbs and spices to customize the taste to your liking.
How can I make this soup vegan?
To make this soup vegan, simply replace the chicken stock cubes with vegetable stock and omit the butter. You can use olive oil or a vegan butter alternative for sautéing. This way, you'll maintain the rich flavor while keeping the dish plant-based.
Can I use a different type of potato?
Yes, you can use other types of potatoes such as Yukon Gold or red potatoes. Each type will impart a slightly different flavor and texture. Just keep in mind that starchy potatoes like Russets will result in a creamier soup, while waxy varieties will maintain their shape better.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).