Creamy Potato, Leek, and Quinoa Soup
Warm up with this delightful Creamy Potato, Leek, and Quinoa Soup. Perfect for chilly days, this wholesome soup is filled with tender potatoes, earthy leeks, and protein-packed quinoa. Combined with a savory vegetable broth, each spoonful offers a comforting blend of flavors and nutrition. Ideal as a hearty meal or a starter, this soup is sure to please your family and friends. Make it in your slow cooker to easily develop rich flavors over time, allowing you more moments to relax while dinner cooks itself!
8
Servings
162.5
Calories
6
Ingredients
Ingredients
Leeks
2 (large, sliced and washed thoroughly)
Onion
1 (medium, peeled and chopped)
Potatoes
2 (medium, peeled and cubed)
Quinoa
1 (cup, rinsed)
Vegetable Broth
32 (ounces (such as Swanson brand))
Olive Oil
1 (tablespoon)
Instructions
1
Begin by preparing the leeks: slice them and rinse under cold water to remove any dirt or grit.
2
Peel the potatoes and cut them into uniform cubes.
3
Peel and chop the onion into small pieces.
4
Preheat your slow cooker by setting it to high.
5
In a large skillet, heat the olive oil over medium heat. Add the leeks, onion, and cubed potatoes. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.
6
Next, add the vegetable broth to the skillet and bring the mixture to a boil.
7
Once boiling, stir in the rinsed quinoa. Allow the mixture to reach a gentle boil again.
8
Carefully transfer the contents from the skillet to the slow cooker.
9
Cover and reduce the temperature to low. Cook for 5-6 hours, allowing the flavors to meld and the quinoa to fully cook.
10
Once ready, give the soup a good stir, season to taste, and enjoy!
Nutrition Information
3.125
Fat
31.25
Carbs
5.6
Protein
5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source in this Creamy Potato, Leek, and Quinoa Soup?
The primary protein source in this recipe is quinoa, which provides approximately 5.6 grams of protein per serving.
Is this soup recipe vegetarian-friendly?
Yes, this soup is vegetarian as it uses vegetable broth and plant-based ingredients like leeks, potatoes, and quinoa.
How many servings does this recipe yield?
This recipe yields 8 servings.
How many calories are in one serving of this soup?
Each serving contains approximately 162.5 calories.
How long should the soup cook in the slow cooker?
The soup should cook on the low setting for 5 to 6 hours.
Do I need to rinse the quinoa before adding it to the soup?
Yes, the instructions recommend rinsing the quinoa under water before stirring it into the mixture.
What are the key vegetables used in this recipe?
The main vegetables used are leeks, medium-sized potatoes, and one medium onion.
How much fat is in each serving?
There are approximately 3.125 grams of fat per serving.
Is there a lot of fiber in this soup?
Yes, each serving provides 5 grams of dietary fiber, making it a nourishing choice.
What type of broth is recommended for this recipe?
The recipe suggests using 32 ounces of vegetable broth, specifically mentioning Swanson brand as an example.
How should the leeks be prepared?
Leeks should be sliced and washed thoroughly under cold water to remove any dirt or grit.
Can I use olive oil to sauté the vegetables?
Yes, the recipe calls for one tablespoon of olive oil to sauté the leeks, onion, and potatoes.
Should the potatoes be peeled?
Yes, the instructions specify to peel the potatoes and cut them into uniform cubes.
Do I need to sauté the vegetables before putting them in the slow cooker?
Yes, the recipe recommends sautéing the leeks, onion, and potatoes in a skillet for 5-7 minutes before transferring them to the slow cooker.
What is the total carbohydrate count per serving?
Each serving contains approximately 31.25 grams of carbohydrates.
Is there any sugar or sodium information available?
Sugar, sodium, and cholesterol values are not specified in the current nutritional breakdown for this recipe.
How many ingredients are required for this soup?
There are 6 main ingredients: leeks, onion, potatoes, quinoa, vegetable broth, and olive oil.
What size onion is needed?
The recipe calls for one medium onion, peeled and chopped.
Can I cook this recipe on a high heat setting in the slow cooker?
While the instructions recommend 5-6 hours on low, you can preheat the slow cooker on high to get it started.
What makes this soup creamy?
The starch from the potatoes combined with the texture of the quinoa and the slow cooking process creates a creamy consistency.
Is this recipe considered healthy?
Yes, it is tagged as healthy and nourishing due to its high fiber, protein-rich quinoa, and vegetable content.
How much quinoa is used?
The recipe requires 1 cup of rinsed quinoa.
What is the first step in the instructions?
The first step is preparing the leeks by slicing them and rinsing them under cold water.
Is this soup good for cold weather?
Yes, the description highlights it as a comforting meal perfect for chilly days.
Can I use this recipe as a starter?
Absolutely, it is ideal as either a hearty main meal or as a starter.
What type of potatoes should I use?
The recipe calls for 2 medium potatoes, peeled and cubed; any boiling or all-purpose potato usually works well.
Do I need to bring the mixture to a boil before slow cooking?
Yes, after adding the broth and quinoa to the skillet, the instructions say to bring it to a gentle boil before transferring to the slow cooker.
Are there any tips for cleaning the leeks?
Yes, rinse them thoroughly under cold water after slicing to ensure all dirt and grit are removed.
What tags are associated with this recipe?
Tags include soup, potato, leek, quinoa, vegetarian, slow cooker, comfort food, healthy, and nourishing.
Can I adjust the seasoning at the end?
Yes, the final step suggests giving the soup a good stir and seasoning it to taste before enjoying.