Slow Cooker Vegan Leek and Potato Soup

Ingredients and Weight:

• 3 pounds potatoes, peeled and cut into cubes
• 2 leeks, cleaned and sliced
• 3 cups vegetable broth
• 1 cup water
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Preparation Time: 20 minutes (prep time) + 8 hours (cooking time in slow cooker)

Cooking Time: 8 hours in slow cooker on low setting

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large slow cooker, add the olive oil and let it heat up for a minute or two.
2. Add the potato cubes and stir to coat with the oil.
3. Add the leeks and stir again.
4. Pour the vegetable broth and water into the slow cooker.
5. Sprinkle with salt and white pepper.
6. Cover the slow cooker and set it to low setting for 8 hours.
7. After 8 hours, stir in the chopped fresh parsley. Adjust seasoning if necessary.
8. Serve hot with a slice of bread or crackers on the side.

Nutritional Information: (Per serving, assuming 8 servings total) Calories: 200, Fat: 5g, Carbohydrates: 35g, Protein: 5g, Fiber: 6g

Dish Characteristics:

• Vegan-friendly
• Slow cooked for a rich flavor
• Creamy and comforting, perfect for colder weather
• Can be easily customized with additional herbs or spices

User Comments:

1. "This soup was so comforting and filling. The leeks added a great flavor." - John Doe
2. "I love how easy this recipe is in the slow cooker. It was ready when I got home from work." - Jane Smith
3. "Great dish for a cold winter night. The soup was creamy and flavorful." - Mike Johnson

Special Precautions and Tips:

• Be sure to clean the leeks thoroughly to remove any dirt or impurities.
• Adjust seasoning according to preference. Start with less salt and pepper, then add more if needed after cooking.
• If you prefer a thicker soup, you can puree some of the soup in a blender before serving.