Leek, Onion, Mushroom and Potato Soup (slow cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups quartered onion1.5 cups cherry tomato1 medium potato chopped2 cups chopped leeks2 cups halved white mushrooms1 tsp canola or vegetable oil1 tsp garlic powder1 tsp Lawry's roasted garlic and pepper seasoning4 cups vegetable broth2 cups chicken broth2 cups skim milksalt and pepper to taste
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.
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.
Nutritional Info 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
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