" Creamy " Vegan Potato-Leek Soup Recipe
Adapted from Alex Jamieson's Great American Detox Diet. Serve with crusty bread and salad for a hearty, satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 4 leeks, white and light green parts, sliced
- 4 garlic cloves, chopped
- 4 russet potatoes, peeled, cubed
- 4 cups vegetable broth
- 1 (14 ounce) can white beans, drained
- 1 teaspoon fresh rosemary
- salt and pepper
Instructions
- Heat olive oil in a 4-quart pot.
- Sautee the sliced leeks about 5 minutes or until slightly tender.
- Add garlic and sautee another minute or so.
- Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
- Add beans, rosemary, salt, and pepper, and more broth, if necessary.
- Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
- Sprinkle with soy cheese, if desired.
Add Your Own Notes
Nutrition
Serving: 204gCalories: 183kcalCarbohydrates: 35.9gProtein: 6.5gFat: 2.1gSaturated Fat: 0.3gSodium: 18.1mgFiber: 5.6gSugar: 2.7g
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