Creamy Potato-Leek Soup (Dairy-Free)
Recipe type: Soup
Cuisine: American
  • 1 tablespoon extra-virgin olive oil (can omit if using water to saute')
  • 2 leeks, white and light green parts washed and sliced into ¼-inch slices
  • 2 cups chopped yellow onion
  • ½ teaspoon sea salt
  • 3 cloves garlic, minced
  • 2 large Yukon Gold potatoes, peeled and cubed into ½-inch cubes (I used 3 large russet potatoes instead)
  • 4 cups vegetable broth
  • 2-3 teaspoons fresh rosemary leaves
  1. Saute the leeks and onion in a 4-qt pot until onion turns translucent, about 5 minutes.
  2. Add garlic and cook another minute.
  3. Add potato chunks and broth. Bring to boiling, then cover and simmer until potatoes are tender, about 20-25 minutes.
  4. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. Return soup to original pot and heat through, then serve.
Recipe by Super Veggie Mom at

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