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Potato leek soup

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.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine French
Servings 4

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. 
Keyword dairy-free soup, potato leek soup
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