Slow Cooker Carrot Leek Bisque

creamy and velvety
Creamy and velvety
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1 tbsp Canola oil
1 tbsp Mustard seed
2 Leek white and light green parts only, cut into 1/4-inch-thick slices, about 4 cups
1 tsp Kosher Salt
½ tsp Black pepper freshly ground, divided
2 lbs Carrots peeled and cut into 2-inch pieces, about 5 cups
½ cup Millet uncooked
7 cups Chicken stock unsalted
⅓ cup Whole milk
1 tsp Lemon zest
2 tbsp Lemon juice
2 tbsp Chives chopped

Nutritional information


Slow Cooker Carrot Leek Bisque


This Slow Cooker Carrot Leek Bisque feels fancy but is so easy to prepare. This luscious carrot soup is a creamy blend of savory puréed carrots, caramelized leeks, and nutty millet. They are cooked low and slow with chicken stock and get a flavor boost from mustard seeds, black pepper, lemon juice and zest. A dash of whole milk adds to the creamy texture. The recipe yields 12 servings, so it’s a perfect first course for a family gathering.

This delicious soup has a velvety and creamy texture that is so satisfying. Millet is an easy and healthy thickener for this bisque. When the millet is blended into the creamy carrot bisque, it creates a velvety texture and just the right amount of thickening without being gloppy. Once cooked, this soup will need to be blended. Transfer one-third of the soup to a blender, making sure the lid is on tightly. Remove the stopper from the blender lid, allowing the steam to escape, and cover the opening with a kitchen towel. Blend until creamy and smooth. Transfer to a soup tureen. Repeat with the remaining soup. To serve, ladle the bisque among bowls and sprinkle with fresh chives.

To make this Slow Cooker Carrot Leek Bisque, you will need the following ingredients:

Ingridiens for Slow Cooker Carrot Leek Bisque

Steps to make Slow Cooker Carrot Leek Bisque


Heat oil and cook mustard seeds


In a large nonstick skillet over medium-high, heat 1 tablespoon canola oil and add 1 tablespoon dry mustard seeds. Cook, stirring constantly, about 15 seconds.


Add leeks


Add the sliced leeks, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring often, until the leeks have softened slightly, about 4 minutes.


Transfer to slow cooker


Place the leek mixture into a 5- to 6-quart slow cooker.


Add stock, carrots, and millet


Add 2 pounds chopped carrots, ½ cup uncooked millet, and 7 cups unsalted chicken stock.


Cover and cook


Cover the slow cooker and cook on high until the carrots are tender, about 6 hours. Once cooked, cool the soup for 10 minutes.


Transfer to blender


Transfer ⅓ of the soup to a blender.




Remove the stopper from the blender lid and then cover the blender with a lid. Cover the opening with a kitchen towel. Blend until smooth and creamy. Pour into a soup tureen. Repeat with the remaining soup.


Add milk, lemon juice and zest


Stir ⅓ cup whole milk, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, and the remaining ¼ teaspoon black pepper.



Ladle the bisque among bowls and sprinkle with chopped chives. Serve and enjoy!

Even if you don’t love carrots, you are going to fall head over heels for this luscious Slow Cooker Carrot Leek Bisque. It’s creamy, velvety, and so satisfying. If you do make this recipe, please come back to leave a note below. We love hearing from you!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Easy and delicious soup! Thanks for sharing the recipe!

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