Description
This Slow Cooker Vegan Leek and Potato Soup is a creamy, plant-based comfort dish made with leeks, potatoes, mushrooms, and oat milk. It’s hearty, satisfying, and packed with natural umami flavor.
Ingredients
¼ cup vegan butter
3 tablespoons olive oil
2 large leeks, diced
1 yellow onion, minced
1 large carrot, diced
1 cup minced oyster mushrooms (Pleurotus)
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
- Turn on the Sauté function of your slow cooker.
- Heat vegan butter and olive oil, then add leeks, onion, carrot, and mushrooms.
- Sauté for about 7 minutes, until vegetables are softened and mushrooms have released their liquid.
- Add the diced potatoes and vegetable broth; mix well.
- Create a slurry by mixing 1 tablespoon of oat milk with the potato starch, and stir it into the soup.
- Heat the remaining oat milk separately in the microwave (~30 seconds), then add it to the slow cooker.
- Season with salt and pepper. Turn off the Sauté function.
- Cook on Low for 6 hours or High for 3½ hours.
- Stir before serving.
Notes
Blend part of the soup for a creamier consistency.
Add fresh herbs like thyme or rosemary for extra flavor.
Use starchy potatoes like Russets or Yukon Gold for best texture.
Add cooked beans or lentils for a protein boost.
This soup freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
