Potato Leek Soup - Vegan Style

Guilt-free comfort soup.

Potato Leek soup is one of those classic winter dishes that warms your tummy during cold winter months.  Traditionally made with cream and including lots of calories, this one bypasses the dairy fat and tastes delicious.

Serves: 6 - 8
Prep and cook time:  about 35 minutes

3 leeks
1 Tblsp. olive oil
3 potatoes, peeled and chopped
3 cloves garlic, minced
4 C. vegetable broth
1-2 C. water, if needed for thinning
Salt and pepper to taste
Chopped chives or green onion for topping
Olive oil, optional drizzle for topping

Trim the tough dark green tops and root bottoms off of the leeks. Slice lengthwise and rinse under cold water to remove any dirt and sediment.  Thinly slice.

Heat the oil in a stockpot and add the sliced leeks.  Cook until softened, about three minutes.

Add in the potatoes and garlic.  Stir together then add the vegetable broth.  Bring to a simmer and cook for about 18 minutes or until the potatoes are tender.

Using an immersion blender, puree the soup until creamy.  If you need to add a little more water, do so now and heat through.  Season to taste with salt and pepper.  A regular blender may also be used, but let the soup cool a little first as it may slurp out and burn you.

Each serving provides approximately 180 calories, 2.5 g fat (most of which is monounsaturated), 4.5 g protein, over 3 g fiber, about 1/3 your daily requirement of vitamin B6 and copper, and no cholesterol.

- Kim Fielding