Appetizers / Soups / Salads

Leek, Onion, Mushroom and Potato Soup (slow cooker) takes 30 minutes to prepare.

Leek, Onion, Mushroom and Potato Soup (slow cooker) takes 240 minutes to cook.

Leek, Onion, Mushroom and Potato Soup (slow cooker) makes 8 servings.

The ingredients for Leek, Onion, Mushroom and Potato Soup (slow cooker) are:

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

Here is how you make Leek, Onion, Mushroom and Potato Soup (slow cooker):

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DANCEMOM1970.

The nutritional information for Leek, Onion, Mushroom and Potato Soup (slow cooker) is:

• 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