Dairy-free Potato Leek Soup -- vegan and keto options

Name: Dairy-free Potato Leek Soup -- vegan and keto options
Yield: 1 serving
Ingredients: 2 large Leeks (or 3 medium-sized leeks); ½ large onion diced; 3 cloves garlic; 2 tablespons olive oil; 2 large russet potatoes diced; 32 ounces vegetable broth; 2/3 cup oat milk; black pepper; 1/2 teaspoon sea salt; 1 prig fresh Rosemary; 1/4 teaspoon chili powder; 2 bay leaves

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Calories
133 kcal
Course
Side Dish, Appetizer
Cuisine
Vegan, Keto, AIP

Dairy-free Potato Leek Soup -- vegan and keto options

Iris Warren

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This Dairy-free Potato Leek Soup is the perfect bowl of comfort to warm up chilly days. You'll love the creamy deliciousness, how easy it is to make, and that it's super frugal too.

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Ingredients

2 large Leeks (or 3 medium-sized leeks) about 3 cups chopped
½ large onion diced about 2 cups diced
3 cloves garlic
2 tablespons olive oil
2 large russet potatoes diced about 4 cups diced
32 ounces vegetable broth or other broth
2/3 cup oat milk or other dairy-free milk
black pepper to taste
1/2 teaspoon sea salt
1 prig fresh Rosemary or 1 teaspoon dried
1/4 teaspoon chili powder
2 bay leaves

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Instructions

Wash the vegetables (see Recipe Notes for instructions about washing leeks).
Cut the leeks and onion into small half-inch pieces. Dice the potatoes into 1/2 inch dices.
Finely chop garlic.
In a large pot heat olive oil on medium high heat. Add the chopped leeks, garlic, and onions. Saute for about 5 minutes, until slightly browned.
Add the potatoes, vegetable broth, oat milk, and spices. Cook with the lid on for about 15-30 minutes until the vegetables are cooked through and the potatoes are tender.
Remove the bay leaves.
Using an immersion blender or regular blender, blend about 2/3rds of the soup until creamy. You can either blend part way with the immersion blender, or transfer about 2/3 of the soup to a large bowl and blend that part in batches in a blender.
Garnish with fresh rosemary, vegan or regular bacon, a drizzle of olive oil, and cracked pepper to taste.
Serve with crusty bread, green salad, or crackers.

Notes

Potatoes: I prefer to use organic potatoes and to leave the peels on.
Any type of potato can be used. You can even use sweet potatoes and make this into a sweet potato soup if you'd like.
I like to leave chunks of potato in my soup, but you can blend it smooth if you'd like. For me, the pieces of potato make the soup feel and taste so much better.
Veggie Chopping: You can cut the veggies into larger pieces if you like, but I would keep the potatoes smaller to make sure they cook well.
Washing Leeks: Leeks can have a lot of dirt between their layers.To clean them, cut off the dark green parts of the leek and discard (or save for making stock). Cut off the roots, then cut the leek in half lengthwise. Then cut the leek into pieces. Place the pieces in a small bowl of water and swish vigorously to release the dirt. Place in a colander and drain.

Nutrition Information

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Calories 133kcal (7%) Carbohydrates 23.5g (8%) Protein 4.5g (9%) Fat 2.5g (4%) Saturated Fat 1g (5%) Cholesterol 6mg (2%) Sodium 41mg (2%) Fiber 3g (12%) Sugar 5g (10%) Net Carbohydrates 21g