Brunch

Slow Cooker Leek, Potato &Vegetable Soup is for Lunch.

Slow Cooker Leek, Potato &Vegetable Soup takes 30 minutes to prepare.

Slow Cooker Leek, Potato &Vegetable Soup takes 240 minutes to cook.

Slow Cooker Leek, Potato &Vegetable Soup makes 8 servings.

The ingredients for Slow Cooker Leek, Potato &Vegetable Soup are:

2 leeks
2 large potatoes with skin on chopped (on mashed and added later)
3 large scraped carrots chopped
1 large onion chopped
1 sweet red pepper
Bok choy 2 cups chopped
6 oz chicken breast
1 tsp salt
1 tsp pepper
1 tbsp dill seed
1 cup 2% milk (or skim) to be added before serving
3 cup water
1 oz low fat Cream

Here is how you make Slow Cooker Leek, Potato &Vegetable Soup:

Brown the chicken in a pan-sprayed frying panPlace all other ingredients except the milk in an 8 cup crock potAdd the cooked chickenCook on high for 4 hours in crock potAfter cooked add heated milk and cream to soup for the creamy taste.For a thicker consistency, cook potatoes separately and mash them before adding them to the crock pot.Enough to feed 8-10 peopleNumber of Servings: 8Recipe submitted by SparkPeople user 2BEATIT.

The nutritional information for Slow Cooker Leek, Potato &Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.1

• Total Fat: 1.7 g
• Cholesterol: 16.2 mg
• Sodium: 433.6 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 4.1 g
• Protein: 9.4 g

The dietary needs meet for Slow Cooker Leek, Potato &Vegetable Soup is Low Fat