Description
A creamy and comforting potato leek soup made without dairy, perfect for a cozy meal.
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sliced leeks, sautéing until softened.
- Add the diced potatoes and vegetable broth, bringing to a boil.
- Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a thicker soup, add more potatoes.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg