Dairy-Free Potato Leek Soup

The white and pale green sections of the leeks are the most tender and flavorful parts on this onion-like veggie.

Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium


Serves: 6

Ingredients

  • 3 Tbsp. lactose-free margarine
  • 4 medium leeks, white and pale green parts only, sliced 1" thick
  • 1½ lbs. potatoes, peeled and cut into 2" pieces
  • 2½ cups chicken broth
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1¼ cups soy milk
  • ½ tsp. ground black pepper

Directions

  • Melt margarine over medium-high heat in a large soup pot. Add the leek and sauté until soft, not allowing to brown, about 3 minutes. Add chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are fork-tender, about 20 minutes. Remove from heat.
  • Divide soup in half. Place in blender, adding ¾ cup of soy milk. Purée until smooth. Empty soup into a large bowl. Repeat with remaining soup, adding ½ cup soy milk.
  • Place puréed soup back in soup pot. If necessary, thin the soup by adding more soy milk, a little at a time, until desired consistency. Reheat soup over low heat, stirring occasionally. Take care not to boil soup. Season with black pepper and serve hot.