Yield: 3
Potato Leek Soup
This easy soup is comforting on a cool day and is always a hit with guests. It freezes well, so it’s perfect for meal prepping. Make sure you wash the leeks thoroughly, because they can trap a lot of grit between the leaves.
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Ingredients
- 1.25 large leeks
- 3 medium russet potatoes, peeled and diced
- 2.25 cups low-sodium vegetable broth
- 1 garlic clove, minced
- 1.5 cups unsweetened almond milk, substitute plant based milk of choice
Instructions
- Remove the dark green, woody part from the leeks. Cut the leeks into thin, round slices.
- Place the leeks, potatoes, broth, garlic, salt, and pepper in a large pot or Dutch oven. Bring to a boil over medium-high heat; then cover, reduce the heat to low, and simmer for about 20 minutes.
- Once cooked, blend a bit with an immersion blender to create a thick soup, leaving some chunks. If you don’t have an immersion blender, carefully transfer all but 1 or 2 cups of the soup to a food processor or blender. Puree and then add the puree back to the reserved potatoes and leeks.
- Stir in the nut milk and heat through.
Notes
STORAGE: Transfer the soup to 2-cup glass containers. Refrigerate up to 4 days or freeze up to 3 months.
Nutrition Information:
Yield:
3Serving Size:
1 gramsAmount Per Serving: Calories: 221Total Fat: 2gSaturated Fat: 0.1gUnsaturated Fat: 2gSodium: 181mgCarbohydrates: 47gFiber: 5gSugar: 4gProtein: 7g
