Crockpot Potato Leek Soup

• Gluten free

• Produce

  • 1 tbsp Dill, Fresh
  • 2 Leeks
  • 1 lb Yukon gold potatoes

• Canned Goods

  • 6 cups Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher or sea sea salt
  • 1/4 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on skinnyms.com

Description

Ingredients

• 2 leeks, white and light green parts only, sliced
• 1 pound Yukon Gold potatoes, diced
• 6 cups low-sodium chicken stock
• 1 tablespoon finely-chopped fresh dill
• 1/2 teaspoon kosher or sea sea salt
• 1/2 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon smoked paprika

Directions

• Reserve about 1/4 cup of the sliced leeks and put the rest in crockpot. Add potatoes, stock, dill, salt, and pepper. Cover and cook on low heat for 6-8 hours, or until potatoes are tender.
• Puree soup using an immersion blender or use a potato masher. Note: Immersion blender will make a creamier soup. Add yogurt to soup and stir until smooth.
• Before serving, heat olive oil in a skillet over medium heat. Add leeks and paprika. Sauté leeks until golden and crisp. Ladle soup into bowls. Serve topped with sautéed leeks.