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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 1.1 g
  • Cholesterol: 2.5 mg
  • Sodium: 752.7 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Leek, Onion, Mushroom and Potato Soup (slow cooker) calories by ingredient
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Leek, Onion, Mushroom and Potato Soup (slow cooker)

Submitted by: DANCEMOM1970

Introduction

Good on it's own but also good with a sprinkle of grated cheddar cheese (not accounted for in nutritional information). Good on it's own but also good with a sprinkle of grated cheddar cheese (not accounted for in nutritional information).
Number of Servings: 8

Ingredients

    2 cups quartered onion
    1.5 cups cherry tomato
    1 medium potato chopped
    2 cups chopped leeks
    2 cups halved white mushrooms
    1 tsp canola or vegetable oil
    1 tsp garlic powder
    1 tsp Lawry's roasted garlic and pepper seasoning
    4 cups vegetable broth
    2 cups chicken broth
    2 cups skim milk
    salt and pepper to taste

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Directions

Chop veggies and spray or toss with vegetable oil. Sprinkle garlic powder and roasted garlic and pepper seasoning over veggies and roast for about 45 minutes in a 400 degree oven.

Combine broths and roasted veggies in slow cooker on high for a few hours. Remove veggies and some broth and puree in blender in batches and return to slow cooker. Add milk. Mix cornstarch with enough water to thin and pour in soup and cook until thickened.

Season as desired.

Serving Size: Makes 8 generous servings

Number of Servings: 8

Recipe submitted by SparkPeople user DANCEMOM1970.






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