Cream of Potato and Leek Soup

This Cream of Potato and Leek Soup is a delicious, oil-free, vegan soup that is perfect for a light lunch or dinner. It’s easy to make and full of flavor!

Cooking Equipment:

Medium pot with lid; Immersion blender or regular blender; Measuring cups; Knife; Cutting board

Preparation Time:

10 minutes

Cooking Time:

Total Time:

35 minutes

Cuisine:

Vegan

Keywords:

Keywords:

Potato, Leek, Soup, Oil-Free, Vegan

Meal:

Main Course

Cooking Method:

Simmering

Dietary Restrictions:

Oil Free; Vegan

Servings:

1

Ingredients:

2 medium potatoes (about 300g), peeled and diced into small cubes
1 leek (about 200g), washed and sliced into thin rounds
1/2 cup vegetable broth or water (120ml)
1/4 teaspoon garlic powder
Salt and pepper to taste

Cooking Instructions:

In a medium pot over medium heat, add the potatoes and leeks. Cook for about 5 minutes until the vegetables are softened.
Add the vegetable broth or water to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes until the potatoes are tender.
Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to let the soup cool before blending it in batches.
Add garlic powder, salt and pepper to taste. Simmer for an additional 5 minutes before serving.

Nutrition:

Calories – 150 kcal; Fat – 0 g; Carbohydrates – 33 g; Protein – 4 g; Fiber – 5 g

This Cream of Potato and Leek Soup is an easy oil-free vegan soup that is perfect for a light lunch or dinner! It’s full of flavor with just a few simple ingredients like potatoes, leeks, vegetable broth or water, garlic powder, salt and pepper! It takes just 10 minutes to prepare before simmering for 25 minutes until it’s ready to enjoy!

Rating:

3

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