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.

Recipe Information

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.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium940mg
Total Carbohydrate32g
Dietary Fiber4g
Sugars5g
Protein9g