Cream of Leek and Potato Soup

Large Pot Immersion Blender Blender/Food Processor Measuring Cups/Spoons Knife Cutting Board

10 minutes

35 minutes

European

Cream of Leek and Potato Soup, Oil-Free, Vegan, Gluten-Free

Main Course

Boiling

Oil Free Vegan Gluten Free

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1 leek (sliced)

1 potato (peeled and diced)

2 cloves garlic (minced)

2 cups vegetable broth or water

½ cup unsweetened almond milk or other non

dairy milk of choice

¼ teaspoon ground black pepper

¼ teaspoon sea salt (or to taste)

In a large pot over medium heat, add the leek, potato, garlic, vegetable broth or water. Bring to a boil then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.

Add the almond milk or other non-dairy milk of choice to the pot and stir until combined. Simmer for an additional 5 minutes.

Remove from heat and use an immersion blender to blend until smooth. Alternatively you can transfer the soup to a blender or food processor and blend until smooth.

Return soup to pot over low heat and season with black pepper and salt to taste. Simmer for an additional 5 minutes before serving.

Calories – 200 kcal; Protein – 4g; Fat – 0g; Carbohydrates – 40g; Fiber – 6g; Sodium – 250mg

This Cream of Leek and Potato Soup is oil-free, vegan, gluten-free, creamy and delicious! It’s easy to make in just 25 minutes with simple ingredients like leeks, potatoes, garlic, vegetable broth or water, almond milk or other non-dairy milk of choice plus seasonings like black pepper and salt! Enjoy as a meal any time of day!

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The region of Provence is known for its use of olive oil and herbs in dishes, such as ratatouille and bouillabaisse.