Easy Slow Cooker Vegan Leek and Potato Soup Recipe

Ingredients

• 0.25 cup vegan butter
• 3 tablespoons olive oil
• 2 large leeks, diced
• 1 yellow onion, minced
• 1 large carrot, diced
• 1 cup minced Pleurotus mushrooms (oyster mushrooms)
• 2 pounds potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened oat milk, divided
• 1 tablespoon potato starch
• salt and ground black pepper to taste

Instructions

1. Prepare all the necessary ingredients.
2. Activate the Sauté function on your slow cooker. Add vegan butter and olive oil to the slow cooker, allowing it to heat up. Introduce leeks, onion, carrot, and mushrooms. Sauté until leeks and onions become translucent and tender, carrots soften, and mushrooms release their moisture, approximately 7 minutes.
3. Incorporate potatoes and vegetable broth into the mixture; stir thoroughly. In a separate small bowl, blend 1 tablespoon of oat milk with potato starch to form a slurry, then integrate it into the soup.
4. Warm the remaining oat milk in a microwave-safe bowl until heated through, about 30 seconds. Pour the warmed oat milk into the soup, then season with salt and pepper according to your preference. Deactivate the Sauté function.
5. Set the slow cooker to Low and cook for 6 hours, or switch to High and cook for 3 1/2 hours.
6. Before serving, stir the soup to ensure even consistency and temperature.

Nutrition

• Calories: 251 kcal
• Fat Content: 11 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 200 mg
• Protein Content: 4 g
• Carbohydrate Content: 36 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g