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Slow Cooker Potato Leek Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.24

$1.24 per serving

243 people like this recipe

243 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:97%

Spoonacular Score: 97%

 

Slow Cooker Potato Leek Soup is a gluten free and vegetarian main course. This recipe makes 8 servings with 192 calories, 12g of protein, and 2g of fat each. For $1.24 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of thyme, cheddar cheese, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Many people made this recipe, and 243 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. Try Slow Cooker Potato-Leek Soup, Slow Cooker Potato Ham and Leek Soup, and Easy Slow Cooker Potato-Leek Soup for similar recipes.

Ingredients

Servings:
1 stick
1 stick celery
celery
30 fl. oz.
30 fl. oz. low sodium gluten free chicken broth
low sodium gluten free chicken broth
1 tsp
1 tsp dried parsley
dried parsley
0.5 tsps
0.5 tsps dried thyme
dried thyme
1 clove
1 clove garlic
garlic
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
3
3  leeks
leeks
1 cup
1 cup low fat shredded cheddar cheese
low fat shredded cheddar cheese
some
some shredded onion
shredded onion
2.5 lb
2.5 lb diced potatoes
diced potatoes
some
some salt and pepper
salt and pepper
12.5 fl. oz.
12.5 fl. oz. skim evaporated milk
skim evaporated milk
1 cup
1 cup water
water
1 stick celery
1 stick
celery
30 fl. oz. low sodium gluten free chicken broth
30 fl. oz.
low sodium gluten free chicken broth
1 tsp dried parsley
1 tsp
dried parsley
0.5 tsps dried thyme
0.5 tsps
dried thyme
1 clove garlic
1 clove
garlic
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
3  leeks
3
leeks
1 cup low fat shredded cheddar cheese
1 cup
low fat shredded cheddar cheese
some shredded onion
some
shredded onion
2.5 lb diced potatoes
2.5 lb
diced potatoes
some salt and pepper
some
salt and pepper
12.5 fl. oz. skim evaporated milk
12.5 fl. oz.
skim evaporated milk
1 cup water
1 cup
water

Equipment

immersion blender
immersion blender
food processor
food processor
slow cooker
slow cooker
blender
blender
immersion blender
immersion blender
food processor
food processor
slow cooker
slow cooker
blender
blender


Instructions

Read the detailed instructions on The Baking Beauties

Price Breakdown

Cost per Serving: $1.24
Ingredient
1 stick celery
30 fl. oz.s low sodium gluten free chicken broth
1 teaspoon dried parsley
½ teaspoons dried thyme
1 clove garlic
½ teaspoons black ground pepper
3 leeks
1 cup low fat shredded cheddar cheese
some shredded onion
2.5 pounds diced potatoes
12.5 fl. oz.s skim evaporated milk
Price
$0.15
$2.85
$0.01
$0.08
$0.07
$0.03
$1.00
$2.37
$0.97
$1.51
$0.88
$9.91

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
192 Calories
12g Protein
1g Total Fat
33g Carbs
44% Health Score
Limit These
Calories
192
10%

Fat
1g
3%

  Saturated Fat
0.78g
5%

Carbohydrates
33g
11%

  Sugar
9g
10%

Cholesterol
4mg
2%

Sodium
768mg
33%

Get Enough Of These
Protein
12g
24%

Manganese
1mg
59%

Vitamin C
32mg
40%

Copper
0.71mg
36%

Iron
5mg
33%

Potassium
994mg
28%

Calcium
279mg
28%

Vitamin B6
0.53mg
26%

Phosphorus
256mg
26%

Fiber
5g
21%

Vitamin K
18µg
18%

Magnesium
64mg
16%

Vitamin A
796IU
16%

Folate
63µg
16%

Vitamin B2
0.27mg
16%

Vitamin B3
2mg
12%

Vitamin B5
0.94mg
9%

Zinc
1mg
9%

Vitamin B1
0.1mg
7%

Vitamin D
0.94µg
6%

Selenium
4µg
6%

Vitamin B12
0.22µg
4%

Vitamin E
0.35mg
2%

covered percent of daily need

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