Slow Cooker Meatball and Potato Soup
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3 tablespoons olive oil
3 leeks sliced
3 medium carrots chopped
4 cups vegetable broth
3 green onions, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon dried sage
½ teaspoon dried rosemary leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
about 20 frozen pre-cooked meatballs defrosted
1. Heat oil in skillet, add sliced leeks, and cook until leeks are wilted and starting to brown, about 10 minutes. Add carrot to the pan, and sauté 5 minutes. Stir in 1 cup broth, scraping pan to loosen any browned bits. Add leek mixture and remaining 3 cups broth, chopped green onions, dried herbs, salt, pepper, and thyme sprigs to Slow cooker. Cover and cook on LOW for 2 hours.
2. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
3. Add meatballs to Slow cooker and heat until warm. Serve, garnished with additional fresh thyme and a drizzle of olive oil, if desired.