Creamy Dairy-free Potato Leek Soup
This classic French soup can be made in less than 30 minutes. It is low-fat, yet creamy and filling and has added protein.
Ingredients
- 4 medium potatoes (yukon gold or russet)
- 2 large leeks
- 1/2 cup white cannellini beans (optional)
- 2 cloves of garlic
- 4-6 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp olive or avocado oil
- 1 tsp rosemary
- 1 tsp black pepper
Instructions
Prepare the leeks
- Remove the roots and cut the dark green leaves.
- Cut in half and rinse under water to remove any sand or dirt.
- Chop the leeks.
Make the soup
- Heat up 4-6 cups of broth in a medium pot.
- Peel and dice the potatoes.
- Sautee the chopped leeks in a teaspoon of oil. Add the soy sauce, and garlic and simmer for 5 minutes.
- Add the diced potatoes, rosemary, and 1/2 cup of white beans to the broth, the leeks and simmer for 10-12 minutes.
- Take 1-2 cups of the soup making sure to have a cup worth of potatoes and blend quickly to liquify.
- Pour back into the soup. Taste and season as needed. serve hot.
Notes
If you are in a hurry you can skip sauteeing the leeks and add them directly with the potatoes.