Creamy Slow Cooker Potato Leek Soup (No Cream)
Lusciously creamy (with no cream) this simple dump-and-go slow cooker potato leek soup is vegetarian, requires no pre-cooking, and is packed with Yukon gold potatoes, leeks, carrots, and is made creamy with a "secret" ingredient - raw cashews (or coconut milk) for a sustaining, nourishing meal with very little effort.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 leeks, white and light green parts, thickly sliced and rinsed
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 peeled garlic cloves
- 1 ½ pounds Yukon Gold potatoes
- 1 quart low sodium vegetable stock ()
- 2 teaspoons kosher salt
- ½ cup raw cashews
- 1 ½ teaspoon Dijon mustard
- 3 tablespoons lemon juice
- 2 tablespoons butter (see notes for vegan)
Instructions
- 1
Slow Cooker Instructions
- 2
Add the cashews to a small bowl. Cover with water and set aside.
- 3
To a 6-quart slow cooker, add the leeks, celery, carrots, garlic cloves, potatoes, stock, and salt, stirring to combine.
- 4
Cover and cook on high for 4 hours or low for 6 hours, or until the potatoes are tender. Do not uncover during this time.
- 5
When the soup has finished cooking, drain and rinse the cashews. Uncover the soup and add the cashews, mustard, lemon juice, and butter.
- 6
Using a hand-held immersion blender, carefully blend until the soup is smooth. Alternatively, carefully ladle into a blender and blend in batches until smooth. If the soup is too thick, thin with a bit of stock or water.
- 7
Taste and add additional salt or lemon juice if desired. Serve with optional chives, lemon, and a drizzle of extra virgin olive oil.