Crockpot Potato Leek Soup
This thick and creamy soup will be a comfort after a long and busy day.
Servings: 4 people
Calories: 289kcal
Ingredients
- 2 leeks white and light green parts only, sliced
- 1 pound yukon gold potatoes diced
- 6 cups chicken stock low-sodium
- 1 tablespoon dill fresh, finely chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt plain
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon smoked paprika
Instructions
- Reserve about 1/4 cup of the sliced leeks and put the rest in crockpot. Add potatoes, stock, dill, salt, and pepper. Cover and cook on low heat for 6-8 hours, or until potatoes are tender.
- Puree soup using an immersion blender or use a potato masher. Note: Immersion blender will make a creamier soup. Add yogurt to soup and stir until smooth.
- Before serving, heat olive oil in a skillet over medium heat. Add leeks and paprika. Sauté leeks until golden and crisp. Ladle soup into bowls. Serve topped with sautéed leeks.
Nutrition
Serving: 1cup | Calories: 289kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 894mg | Fiber: 4g | Sugar: 7g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10