Creamy Potato-Leek SoupThis vegan soup is not lacking in flavor! At only 120 calories per cup, this makes a great meal (especially during the winter).
leeks, trimmed and roughly chopped
russet potatoes, roughly chopped
kosher or sea salt
ground black pepper
- Sautee leeks in oil until slightly tender, about 5 minutes.
- Add potatoes, broth, salt and pepper and boil until potatoes are tender, about 15 minutes.
- In batches, add soup to FourSide or WildSide+ jar and secure lid.
- Select "Sauces" setting or blend on Medium Low (speed 3 or 4) for 30 seconds. Repeat until all soup is blended, or leave 2-3 cups unblended to have some texture to the soup.
- Garnish with parsley.
- Servings 8.0
- Sodium 770 mg
- Serving Size 1 cup
- Carbohydrates 20 g
- Calories 120
- Fiber 2 g
- Fat 3.5 g
- Sugar 4 g
- Saturated Fat 0.5 g
- Protein 2 g
- Cholesterol 0 mg
Signup for our email list and receive recipes, tips & an occasional marketing message.