In Healthy Lunches on March 22, 2011 at 1:25 pm

Also known as Leek & Potato Soup.  This is easier if your slow cooker has an insert that can go on the stove.  Also, I would never make blended soup like this in a blender…too hot.  Use (buy) a soup stick.  I’ve used mine for 15 years.


What’s in it:

  • 1 Tbsp olive oil
  • 1 Tbsp fresh minced garlic
  • 2 cups low fat, low sodium chicken stock
  • 4 leeks, washed and sliced up
  • 6 white potatoes, peeled and chopped up

Saute the garlic and leeks in olive oil.  Throw in stock and potatoes and heat up.  Transfer to slow cooker.  Cook 0n low for about 4 hours.  Blend with soup blending stick thingy.


  1. one of my fave soups! we call the immersion blender our boat motor.. works great!

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