Dairy Free Creamy Potato Leek Soup
This comforting soup delivers rich flavor and a wonderfully smooth texture. It is a delicious crowd favorite everyone will love.
Equipment
- immersion blender
Ingredients
- 3 tbsp Dairy Free Butter
- 3 large Leeks, White & Light Green Parts Only, Sliced & Rinsed
- 3 cloves Garlic, Minced
- 1 tsp Fresh Thyme Leaves
- 2 lb Yukon Gold Potatoes, Peeled & Cubed
- 5 cups Vegetable Broth
- 2 Bay Leaves
- 3/4 cup Unsweetened Oat Milk
- 1 1/2 tsp Salt
- 1/2 tsp White Pepper
- 2 tbsp Fresh Chives, Chopped
- 1 tbsp Extra Virgin Olive Oil
Instructions
- Melt the butter in a large pot over medium-low heat. Add the leeks with a pinch of salt and cook for 10 to 12 minutes, stirring often, until very soft but not browned.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Add the potatoes, broth and bay leaves. Bring to a boil, then simmer for 20 minutes until the potatoes are completely fork tender.
- Remove the bay leaves and blend the soup with an immersion blender just until smooth. Avoid over blending, which can make potatoes gluey.
- Stir in the oat milk, warm through for 2 to 3 minutes and season with the salt and white pepper.
- Serve topped with chives, a drizzle of olive oil and a crack of black pepper.
Nutrition
Serving: 1servingCalories: 248kcalCarbohydrates: 41gProtein: 4gFat: 7g