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Cream-Free Potato Leek Soup


Vegan, Gluten Free Potato Leek Soup

This potato leek soup tastes just as hearty as the traditional version, but it doesn't contain heavy cream, butter - or any dairy, for that matter. It also happens to be gluten free, so it's suitable for many dietary needs. Additionally, it's a great option for athletes and active individuals, since it provides necessary carbohydrates (and potassium) from the russet potatoes - both important nutrients needed for recovery from a grueling workout or training session. Using a just a few, simple ingredients, this recipe is the perfect #mealprep item and will provide you with multiple servings, so that you can continue to enjoy it throughout the week!

potato leek soup cream-free
Easy, One-Pot, Vegan, Gluten-Free Potato Leek Soup!

PrepTime: 10 minutes

Cook Time: 60 minutes

Ingredients (yields 10 2-cup servings):

6 oz leeks (about 2 medium leeks)

2 Tbsp avocado oil

4 large russet potatoes (about 13 oz each)

1 clove garlic, minced

8 C vegetable broth (I use one that has about 330 mg sodium per 1-cup serving, so you may need to adjust the salt to taste if you use one with significantly less or more sodium)

*If you need this recipe to be gluten free, make sure to use a certified gluten free vegetable broth

6 C water

1 tsp salt

1 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp dill (dried or fresh)


1. Peel potatoes, wash and pat dry. Cut each potato into eighths or tenths, so that each potato is cut into small cubes.

2. Warm oil in large pot over medium heat. Wash leeks and pat dry. Slice leeks and add to oil. Cook until leeks are soft, but not browned - about 6-7 minutes. Add minced garlic clove and sauté another 3-4 minutes.

3. Add broth, water, potatoes and spices (salt, garlic powder, ground black pepper and dill). Raise to high heat and bring to a boil. Boil for approximately 20-25 minutes, until potato is tender.

4. Reduce to low heat. Blend soup until smooth and puréed (I like to use my immersion blender for this step, although you can transfer the soup in batches to a blender if you do not have an immersion blender. Just be careful, as the soup will be very hot!)

5. Serve and enjoy!

*While this recipe is not made with any gluten-containing ingredients, I recommend choosing certified gluten free items for all ingredients, including broth and spices, if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.

**This post contains affiliate links, meaning I will make a small commission if a purchase is made using that link at no additional cost to you. I never promote a product on my website that I do not truly love and all opinions and thoughts are my own!

Nutritional Analysis Per Serving (1 serving = approximately 2 C)

Calories 157 calories, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 30 g, Fiber 2 g, Protein 4 g, Sodium 244 mg, Calcium 31 mg


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