Rustic Potato Leek Soup
4

Serves 4

Make a salad out of red leaf lettuce, chickpeas and roasted garlic ranch dressing for a great accompaniment to this hearty fall and winter soup.

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    Ingredients: 
    • 2 tablespoons extra virgin olive oil
    • 1 cup chopped yellow onion
    • 3 large leeks, white and pale green parts, chopped
    • 3 cloves garlic, finely chopped
    • 2 teaspoons salt
    • 3 medium red potatoes, chopped
    • 1 bay leaf
    • 4 cups vegetable broth
    • 2 cups rice milk
    • 1 tablespoon chopped dill
    • Salt and pepper to taste
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    Method: 

    Heat oil over medium heat in a large soup pot. Add onions, leeks, garlic and salt and cook for 6 to 8 minutes, or until translucent and softened. Add potatoes, bay leaf, and broth and bring soup to a boil. Reduce heat to medium low, cover, and cook until potatoes are tender, about 35 minutes. Add rice milk and dill and simmer, uncovered, for 5 more minutes. Season with salt and pepper. Discard bay leaf and serve.

    Nutritional Info: 
    Per Serving:300 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1840mg sodium, 50g carbohydrate (4g dietary fiber, 13g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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