Description
A cozy and creamy-textured potato leek soup made without any dairy. Perfect for a light and comforting meal.
Ingredients
- 2 large leeks, sliced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat until it ripples and smells nice.
- Add leeks and sauté until soft, stirring often.
- Add the diced potatoes and stir for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Season with salt and pepper, tasting and adjusting as needed.
- Serve hot and garnish if desired.
Notes
Slow and soft wins for leeks; avoid overblending the potatoes. You can leave potato skins on for added texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American