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Slow Cooker Leek and Potato Soup
146 cals (219 cals - 4 servings)
Ingredients
  • 2 large leeks, washed, ends trimmed, thinly sliced
  • 4 large russet potatoes, peeled and quartered
  • 3 carrots, washed and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 4 to 6 cups vegetable broth, or enough to cover the vegetables
  • croutons and fresh parsley for garnish
  • heavy cream (optional)
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