Creamy Potato-Leek Soup
This vegan soup is not lacking in flavor! At only 120 calories per cup, this makes a great meal (especially during the winter).
Overview
Total time: 05 M
Servings: 8
Calories: 120
Ingredients
- 2 tbsp. olive oil
- 4 cups vegetable broth
- 1 tsp. kosher or sea salt
- 1/2 tsp. ground black pepper
- 1/2 cup fresh parsley
- 1 lbs. leeks trimmed and roughly chopped
- 2 lbs. russet potatoes roughly chopped
Nutritional Information
- Serving Size: 1 cup
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 770mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Protein: 2g
Instructions
- 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.
Has anyone tried this with cashew milk or almond milk instead of veggie broth?
Wondering why I wouldn’t use the ‘hot’ button?
I’ve also melted in a bar of cream cheese at the end. So good!
when referring to a "cup" size, can someone tell me what is the equivalent size in UK cup size. Fluid Oz or Milliliters would help.
Because the soup would already be hot from cooking on the stove.
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