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Quick and Dairy Free Potato Soup with Leeks

Contents

  • Introduction
  • Step-by-Step
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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This dairy-free creamy Potato Leek Soup is vegan and gluten-free! It’s a satisfying soup that is quick and easy to prepare, and turns out so tasty!

Potatoleek5 1 of 1 scaled 1 1000x667

I’ve got an easy recipe for a smooth, comforting potato soup you will love devour. It’s simple. It’s flavorful. It’ll have you licking your bowl. It’s perfectly flavored and satisfying. It’s one of those kinds of soups you can find yourself ordering at restaurants before your main dish. A cup full of creamy soup is perfect for this chilly weather.

Soups are easier to eat and also are easier to digest! They support the immune system (naturally, they’re popular when its cold season.) The amount and variety of veggies that go into a soup is oly better for your body. You can enjoy a variety of them just in one bowl!

What do I need to make this recipe?

Potatoes are rich in fiber and keep you full for longer.

Leeks are filled with kaempferol. This flavonoid helps to reduce the risk of cancer and fights inflammation.

Garlic is rich in antioxidants and helps to lower cholesterol.

Vegetable broth is rich in fiber and strengthens the bones.

Thyme helps to reduce inflammation and lowers blood pressure.

Cashew butter is a great source of magnesium and amino acids.

Along with those ingredients, you will need olive oil, salt, pepper, tamari, water, and lemon juice.

You don’t need all the fancy ingredients or have to follow a difficult recipe to prepare a French taste of potato soup. Just a few steps, actually just 10 minutes of your time to prep everything, and about 30-40 minutes for the potatoes to cook and to blend the soup for a smooth & creamy finish.

Potatoleek1 1 of 1 scaled 1 1000x667

Steps

Heat the avocado/olive oil on medium heat in a large soup pot.

Once hot, add leeks and a pinch of salt, then cook until leeks are nice and soft, about 5-7 minutes. Then, stir in minced garlic and thyme and cook another 2 minutes, being carful not to let garlic brown.

Next add the potatoes, salt, soy sauce or tamari, water, black pepper, lemon juice and broth.

Bring to a boil and simmer for 20-25 minutes, or until potatoes are soft.

Remove from heat and stir in cashew butter, then using an immersion blender, blend soup until smooth.

Serve garnished with chives or green onions.

Potatoleek5 1 of 1 scaled 1 1000x667

Quick and Dairy Free Potato Soup with Leeks Yum

6 Servings
+—
290 Calories
Time to cook: 40 mins
0 Reviews
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Ingredients

  • 2 Tbsp olive oil, or avocado oil
  • 3 medium leeks, sliced (white and 1 inch of green part)
  • 2 cloves garlic, minced
  • 6 medium potatoes, or 6-8 small red or white potatoes (peeled and cut into cubes, should yield 5 cups cubed potatoes)
  • 1 tsp salt
  • 2 Tbsp tamari, or soy sauce
  • 5 cups vegetable broth
  • 2 cups water
  • 2 tsp dried thyme
  • 2 Tbsp cashew butter
  • ⅛ tsp pepper
  • 2 Tbsp lemon juice, freshly squeezed

Instructions

1

Heat the avocado/olive oil on medium heat in a large soup pot.

2

Once hot, add leeks and a pinch of salt, then cook until leeks are nice and soft, about 5-7 minutes. Then, stir in minced garlic and thyme and cook another 2 minutes, being carful not to let garlic brown.

3

Next add the potatoes, salt, soy sauce or tamari, water, black pepper, lemon juice and broth.

4

Bring to a boil and simmer for 20-25 minutes, or until potatoes are soft.

5

Remove from heat and stir in cashew butter, then using an immersion blender, blend soup until smooth.

6

Serve garnished with chives or green onions.

Potatoleek5 1 of 1 scaled 1 1000x667

Equipment Used

Ladle
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soup bowls equipment
Soup Bowls
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Nutrition Facts
Quick and Dairy Free Potato Soup with Leeks
Amount Per Serving
Calories 290 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1199mg52%
Potassium 1050mg30%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 8g9%
Protein 6g12%
Vitamin A 1178IU24%
Vitamin C 50mg61%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Quick and Dairy Free Potato Soup with Leeks
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