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Looking for a light and creamy winter soup that has tons of flavor and very little fat and calories?

This one is awesome! Its creamy but contains no dairy or butter. Its broth based!

Enter Potato & Leek Soup.  There aren’t a whole lot of ingredients that go into this soup, and its really easy to make. Minus the time it spent simmering on the stove, it only took me about 15 minutes.

Creamy Vegan Potato & Leek Soup adapted from Care2

yield: 4-6 people

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
  • 2 cups chopped yellow onion or 1 1/2 large yellow onion
  • 1/2 teaspoon sea salt
  • 3 cloves garlic, minced
  • 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (I used 2 small purple potatoes, and 3 small red potatoes because this was all I had on hand. Had I had enough, I would have used 6-8 small potatoes total)
  • 4 cups vegetable stock (I used Imagine brand, low sodium)
  • 2-3 teaspoons fresh rosemary leaves (I used dried)
  • a few dashes of white pepper (optional)

Directions 

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a Vitamix or blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

(If you use yukon gold potatoes, the color of your soup will probably be a much paler whitish green shade. I think my soup was slightly darker because I threw in some purple potatoes!)

What is your favorite base to make soup with? I usually use Imagine, or TJ’s low sodium veggie broth.

Do you prefer your soup to be pureed or chunky? I like both 🙂

When you buy soups do you check the sodium content? I always check to make sure the sodium is as low as possible and has a max of 500mg. Most cans of soup are 2 servings, so if one were to eat the whole can they would be consuming around 1000mg of sodium! Yikes.


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