Rustic Potato Leek Soup
Serves 4
Time 1 hr
Make a salad out of red leaf lettuce, chickpeas and roasted garlic ranch dressing for a great accompaniment to this hearty fall and winter soup.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 3 large leeks, white and pale green parts, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fine sea salt
- 3 medium red potatoes, diced
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups rice milk
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large soup pot over medium.
Add onion, leeks, garlic and salt and cook until translucent and softened, about 8 minutes.
Add potatoes, bay leaf, and broth and bring to a boil.
Reduce heat to medium-low, cover, and cook until potatoes are tender, about 35 minutes.
Add rice milk, dill and pepper, and simmer, uncovered, for 5 more minutes.
Nutritional Info:
Per serving: 300 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1840mg sodium, 50g carbohydrates (4g dietary fiber, 13g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 3 large leeks, white and pale green parts, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fine sea salt
- 3 medium red potatoes, diced
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups rice milk
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon ground black pepper