Potato Leek Soup (no Dairy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.25 TSP Coconut Oil6 leeks, trimmed & chopped4 cups vegetable stock/broth4 large potatoes, cubed1/2 cup coconut milk1 tsp sea saltGround black pepper
Melt coconut oil in a large pot over medium heat. Cook and stir leeks in the melted oil until softened, about 10 minutes.
Stir in vegetable stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
Stir in coconut milk and season with sea salt and black pepper.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROLLERYOGAGIRL.
Stir in vegetable stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
Stir in coconut milk and season with sea salt and black pepper.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROLLERYOGAGIRL.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,070.5 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 6.7 g
- Protein: 5.3 g
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