Description
A comforting and creamy potato leek soup that is dairy-free and perfect for chilly days.
Ingredients
- 2 large leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup almond milk (or other dairy-free milk)
- 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 sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the almond milk, and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup pairs nicely with crusty bread or a simple salad on the side. Store leftovers in an airtight container for 3 to 5 days, or freeze for up to three months.