Rustic Potato Leek Soup

Rustic Potato Leek Soup

Rated:
Recipe Rating: 3.59561
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.
Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 3 large leeks, white and pale green parts, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon fine sea salt
  • 3 medium red potatoes, chopped
  • 1 bay leaf
  • 4 cups vegetable broth
  • 2 cups rice milk
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon ground black pepper
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Method: 
Heat oil in a large soup pot over medium. Add onion, leeks, garlic and salt and cook until translucent and softened, about 8 minutes. Add potatoes, bay leaf, and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, about 35 minutes. Add rice milk, dill and pepper, and simmer, uncovered, for 5 more minutes.
Nutritional Info: 
Per Serving: 300 calories (80 from fat), 9g total fat, 1g saturated fat, 1840mg sodium, 50g carbohydrates, (4 g 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.