Description
A smooth and creamy potato leek soup made with simple ingredients and cooked in one pot for an easy weeknight meal.
Ingredients
Scale
- 4 large potatoes, peeled and chopped
- 2 leeks, white parts only, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other dairy-free milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat, add chopped onions and leeks, and sauté until softened.
- Add the chopped potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the almond milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
Control texture by how long you blend; shorter blending yields a rustic finish. Temper almond milk off the heat to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg