Creamy Slow Cooker Potato Leek Soup (No Cream)

White bowl filled with slow cooker potato leek soup topped with chives, with cut leeks and a napkin on the side, on top of a white background.

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, potato leek soup, Slow Cooker, vegan potato leek soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 227

Author Robyn Conley Downs

Equipment

Ingredients

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

To Add at the End

½ cup raw cashews
1 ½ teaspoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons butter (see notes for vegan)

Instructions

Slow Cooker Instructions

Add the cashews to a small bowl. Cover with water and set aside.
To a 6-quart slow cooker, add the leeks, celery, carrots, garlic cloves, potatoes, stock, and salt, stirring to combine.
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.
When the soup has finished cooking, drain and rinse the cashews. Uncover the soup and add the cashews, mustard, lemon juice, and butter.
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.
Taste and add additional salt or lemon juice if desired. Serve with optional chives, lemon, and a drizzle of extra virgin olive oil.

Notes

This recipe was lightly inspired by the Vegan Potato, Leek & Artichoke Chowder in Love & Lemons Every Day by Jeanie Donofrio and Jack Mathews.
Feel free to use chicken stock if not vegetarian or vegan.
For nut-free, substitute one quarter to one half cup heavy cream or full fat coconut milk at the end instead.
For dairy-free and vegan, be sure to use plant-based butter.
For more ingredients & modifications, see blog post above.

Nutrition