Unintentionally, I've crafted another addition to my crockpot series, offering you three brand-new, effortless crockpot recipes.

This one stems from my quest to simplify life amidst the chaos of weeknights. While I don't commit to it every week, incorporating a crockpot meal into our routine has proven to be a lifesaver, providing a reliable option for those hectic evenings or a quick lunch.

Potato and leek soup holds a special place in my heart as the ultimate comfort food. Its creamy texture and rich flavor always appealed to me, but making it from scratch seemed daunting—until I discovered it could be effortlessly adapted into a crockpot meal!

To boost its nutritional profile, I incorporate kale or any other dark leafy green, along with a can of beans for added protein, transforming it into a wholesome, complete meal.

Give this recipe a shot during your next leisurely weekend. Your future self on a busy weeknight will thank you for having a nourishing option readily available in the fridge!

Crockpot Potato and Leek Soup

Prep: 15 min Serves: 6-8

Ingredients:

1 leek, chopped
3 medium carrots, chopped
3 celery stalks, chopped
2 cloves garlic, minced
Sea salt & pepper, to taste + any herbs & spices to taste (I used rosemary, thyme, a little nutmeg)
1 15 oz can white beans, rinsed & drained
6 cups cubed (about 1-inch pieces) potatoes
4 cups chopped kale
4 cups low-sodium vegetable broth
4 cups water

Instructions:

Combine all ingredients in the crockpot, then cover and cook on low for 3-4 hours or high for 7-8 hours until thoroughly tender. After cooling for 30 minutes, blend until smooth using an immersion blender or by transferring to a standard blender. Store fresh in the fridge for up to 3 days, or freeze in a freezer-safe container for up to three months.