New World Leek and Potato Soup
Recipe type: Supper
A delicious twist on a healthy & filling recipe.
  • 1 tbsp olive oil
  • 4 large leeks, white part with just a bit of green, cleaned and thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1⁄2 tsp cracked black peppercorns
  • 6 cup vegetable or chicken stock
  • 2 lbs sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 3 potatoes)
  • 2 green bell peppers, diced
  • 1 long red chile pepper, minced, optional
  • 1⁄2 cup heavy or whipping (35%) cream
  • Roasted red pepper strips, optional
  • Finely snipped chives
  • Sea salt, optional
  1. You'll need a large (approx. 5 quart) slow cooker & a food processor or blender.
  2. In a skillet, heat oil over medium heat.
  3. Add leeks and cook, stirring, until softened, about 5 minutes.
  4. Add garlic, cumin and peppercorns and cook, stirring, for 1 minute.
  5. Transfer to slow cooker stoneware.
  6. Add vegetable stock.
  7. Add sweet potatoes.
  8. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender.
  9. Add green peppers and chile pepper, if using.
  10. Cover and cook on High for 20 to 30 minutes, until peppers are tender.
  11. Season to taste with sea salt, if using.
  12. Working in batches, purée soup in a food processor or blender.
  13. To serve, ladle soup into bowls, drizzle with cream and garnish with roasted red pepper strips, if using, and chives.
  14. Tip:To clean leeks, fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.
Recipe by Moms & Munchkins at