Potato Leek Soup

AmberDairy-Free, Main, Paleo Friendly, School Lunch Ideas, Soup, Salad, Sides2 Comments

We love this soup! It’s so creamy, but it has no cream or milk. Good thing it’s easy to make, too!

 

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Potato Leek Soup
We love this soup! It’s so creamy, but it has no cream or milk. Good thing it’s easy to make, too!
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Ingredients
  1. 1 cup organic butter (or organic dairy-free butter substitute, such as Earth Balance)
  2. 2 leeks, sliced and cleaned thoroughly
  3. salt and pepper to taste
  4. 1 quart chicken broth
  5. 1 tablespoon tapioca starch or cornstarch
  6. 4 cups Yukon Gold potatoes peeled and diced
Instructions
  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  2. Stir cornstarch into broth and pour broth into pot.
  3. Add the potatoes and bring to a boil. Season with salt and pepper. Reduce heat and simmer at least 30 minutes, until potatoes are tender.
Cook With Amber http://www.cookwithamber.com/

2 Comments on “Potato Leek Soup”

  1. Pauline Glenn

    Hi, Amber,
    Thank you for your recipe for potato and leek soup, it looks delicious. I haven’t tried it yet, I will this week end . I am a grandma, but am always willing to learn new and healthy recipes..
    Keep up the good work, and good luck with Jamie Oliver. He is another one of my favorite chefs.
    Pauline

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