product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Rustic Potato Leek Soup

Serves 4
Time 1 hr
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
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.

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.
  • 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