Name: Slow Cooker Vegan Leek and Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegan butter - ¼ cup; Olive oil - 3 tablespoons; Leeks, diced - 2 large; Yellow onion, minced - 1; Carrot, diced - 1 large; Minced Pleurotus mushrooms (oyster mushrooms) - 1 cup; Potatoes, peeled and diced - 2 pounds; Low-sodium vegetable broth - 4 cups; Unsweetened oat milk, divided - 1 cup; Potato starch - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Slow Cooker Vegan Leek and Potato Soup

1. Vegan butter ¼ cup

2. Olive oil 3 tablespoons

3. Leeks, diced 2 large

4. Yellow onion, minced 1

5. Carrot, diced 1 large

6. Minced Pleurotus mushrooms (oyster mushrooms) 1 cup

7. Potatoes, peeled and diced 2 pounds

8. Low-sodium vegetable broth 4 cups

9. Unsweetened oat milk, divided 1 cup

10. Potato starch 1 tablespoon

11. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Slow Cooker Vegan Leek and Potato Soup

1 . Stage

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. 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.

2 . Stage

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.

3 . Stage

Cook on Low for 6 hours or High for 3 1/2 hours. Stir soup before serving.