By sautéing vegetables before slow cooking them, you'll add a lot of extra flavor to this hearty, vegan leek and potato soup.
Preparation Time
20 mins
Cooking Time
3 hr 40 mins
Total Time
4 hr
Calories
251 Calories
Recipe Instructions
Step 1
Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot, about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.
Step 2
Gather all ingredients.
Step 3
Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and mushrooms have liquefied, about 7 minutes.
Step 4
Add potatoes and vegetable broth; mix well. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
Step 5
Cook on Low for 6 hours or High for 3 1/2 hours.
Step 6
Stir soup before serving.
Ingredients
3 tablespoons olive oil
salt and ground black pepper to taste
1 large carrot, diced
1 yellow onion, minced
2 pounds potatoes, peeled and diced
1 tablespoon potato starch
4 cups low-sodium vegetable broth
2 large leeks, diced
1 cup minced Pleurotus mushrooms (oyster mushrooms)
