Dairy-Free Creamy Potato and Leek Soup - dummies

Dairy-Free Creamy Potato and Leek Soup

By Suzanne Havala Hobbs

This nondairy soup is short on ingredients but long on taste. Leeks, which look like large green onions or scallions, give this soup a mildly sweet flavor that complements the potatoes. Pair this soup with your favorite dairy-free sandwich and a salad.

Preparation time: 20 minutes

Cooking time: 45 to 50 minutes

Yield: 4 large servings

1/4 cup olive oil

4 large leeks, white and light green parts only, thoroughly washed

2 large white potatoes (about 1 pound total), peeled and cubed

32 ounces vegetable or chicken broth

Salt and pepper to taste

  1. In a medium saucepan, heat the olive oil. Quarter the leeks and slice thinly. Add the leeks to the saucepan, cover, and cook over medium heat until softened, about 8 minutes. Stir occasionally to prevent sticking.

  2. Add potatoes and broth. Bring the mixture to a simmer over medium-high heat (about 10 minutes). Cover, lower heat to medium, and cook for another 30 minutes, or until potatoes are soft. Stir occasionally to prevent sticking.

  3. Transfer the mixture to a blender or use an immersion blender to purée until smooth. Reheat and add salt and pepper to taste. Serve hot.

Per serving: Calories 265 (129 from Fat); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 594mg; Carbohydrate 32g (Dietary Fiber 4g); Protein 4g.