Vegan Creamy Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tablespoon extra-virgin olive oil2 leeks, white and light green parts washed and sliced into 1/4-inch slices2 cups chopped yellow onion1/2 teaspoon sea salt3 cloves garlic, minced2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes4 cups vegetable stock2-3 teaspoons fresh rosemary leaves
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 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.
Serves 4 - 6. (I got 5 servings, using a ladle- two scoups each)
Number of Servings: 5
Recipe submitted by SparkPeople user AMANDALYNNE415.
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 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.
Serves 4 - 6. (I got 5 servings, using a ladle- two scoups each)
Number of Servings: 5
Recipe submitted by SparkPeople user AMANDALYNNE415.
Nutritional Info Amount Per Serving
- Calories: 188.4
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 689.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 4.6 g
- Protein: 5.5 g
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