Potato Leek Soup – #glutenfree #vegan
Potato Leek Soup made without cream is the perfect simple recipe for dinner time. Soup makes a delicious meal for busy week nights!
Servings 4 people
In a soup pot, heat 1-2 T of olive oil over medium heat.
Saute leeks until soft.
Add potatoes and saute for 4 minutes. Stirring constantly.
Add veggie stock and some salt and pepper. Bring to a boil then summer for 20 minutes or until potatoes are tender.
How Do You Clean Leeks? It’s important that you clean the leeks before cooking them. Leeks can be very sandy and dirty, and you wouldn’t know it! So be sure to wash them well.
Can you freeze this potato leek soup with no cream?
I’ve been asked if this soup can be used as a make-ahead meal and stored in the freezer. The answer is, yes, you can freeze this soup.
Some people like to store their frozen soups in gallon-sized zippered bags and lay them flat in the freezer. Then, all you have to do is put them in the refrigerator overnight to thaw.
When you are ready to cook the soup, put it in a large pot and heat it on the stove.
- Start by cutting off and discarding the root ends and the thick dark green parts.
- Cut the leeks in half lengthwise. Then you want to rinse each half under cold water. Be sure to pull apart the layers to remove any grit that could be hiding inside.
- Once you have cleaned and rinsed them, you can then proceed to chop and cook them as directed.
Calories: 61kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 10mg | Potassium: 439mg | Fiber: 2g | Vitamin C: 12.1mg | Calcium: 32mg | Iron: 3.5mg