Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 cup almond milk (or other dairy-free milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Remove from heat and blend the soup until smooth, either using an immersion blender or by carefully transferring to a regular blender in batches.
- Stir in almond milk and season with salt and pepper to taste.
- Return the pot to low heat to warm through.
- Serve garnished with chopped chives or parsley.
Notes
This soup pairs wonderfully with a simple green salad or slices of rustic bread. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg