Slow-Cooker Carrot-Leek Bisque


Creamy and delicate slow-cooker carrot soup is a welcome appetizer. The addition of millet--a whole grain similar to quinoa--adds body to the soup as well as protein and fiber. Garnish with additional black pepper, if desired.

Slow-Cooker Carrot-Leek Bisque
Prep Time:
20 mins
Additional Time:
6 hrs 10 mins
Total Time:
6 hrs 30 mins
12 servings


  • 1 tablespoon canola oil

  • 1 tablespoon dry mustard

  • 2 leeks (white and light green parts only), cut into 1/4-inch-thick slices (about 4 cups)

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 7 cups unsalted chicken stock

  • 2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)

  • ½ cup uncooked millet

  • cup whole milk

  • 1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)

  • 2 tablespoons chopped fresh chives


  1. Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.

  2. Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.


Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker; press SAUTÉ [Normal]. When the display reads "Hot", swirl in the oil. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook uncovered, stirring often, until the leek has softened slightly. Stir in the mustard; cook 15 seconds. Add the stock, carrots, and millet. Cook until thoroughly heated; turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the carrots are very tender, about 6 hours. Turn off the cooker. Remove the inner pot from the cooker, and place on a wire rack; cool the soup 10 minutes. Complete Step 2.

Nutrition Facts (per serving)

110 Calories
2g Fat
18g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 110
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 5g 10%
Total Fat 2g 3%
Sodium 304mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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