Dairy-Free Creamy Potato and Leek Soup
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
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.
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.
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.