[Recipe] Dairy Free Potato and Leek Soup

Dairy Free Potato and Leek Soup | www.fussfreecooking.com

The Fuss Free Cooking household has been on a soup diet this week.  We had our fair share of Campbell’s Cream of Mushroom soup and did I mention that it is my favourite canned soup ever?

Coupled with a super easy homemade damper loaf, soup for dinner was not too shabby after all!

Coinciding with my soup crave this week, I have returned to the classic potato and leek soup. I have made a dairy free version which means you won’t find butter and cream as you would in the usual potato and leek soup recipe.

Since I was having it as a meal, I added some protein which came in the form of store-bought roasted chicken breast. Yup, it’s totally fuss free!

Alternatively, feel free to swap it with homemade poached chicken and/or cooked quinoa. It’s all about making a hearty soup as a meal.

Dairy Free Potato and Leek Soup | www.fussfreecooking.com

Dairy Free Potato and Leek Soup | www.fussfreecooking.com

Dairy Free Potato and Leek Soup | www.fussfreecooking.com

Dairy Free Potato and Leek Soup | www.fussfreecooking.com

Dairy Free Potato and Leek Soup

4 servings

Dairy Free Potato and Leek Soup

Ingredients

  • 1 tbsp of olive oil
  • 2 leeks (only the white sections), rinsed & sliced
  • 1 kg potatoes, peeled & diced
  • 2 cloves of garlic, peeled & chopped
  • 1 sprig of rosemary, finely chopped
  • 4 cups of salt reduced chicken stock
  • 1.5 to 2 cups of water (to your preferred consistency)
  • Salt and pepper to taste
  • ¼ store-bought roast chicken (the breast section), skinned removed & shredded
  • Store-bought/homemade croutons
  • Equipment: a stick blender or a tall blender

Instructions

  • In a large pot, heat up a tablespoon of olive oil over low medium flame. When the oil is fairly hot, add sliced leeks with a pinch of salt.
  • Sauté until the leeks are translucent over low heat. Add garlic and rosemary and sauté until the mixture becomes aromatic over low heat.
  • Add potatoes and chicken stock. Increase the flame to high until the soup starts to bubble. Reduce the flame to low and simmer over medium-low flame with a lid on.
  • Simmer until the potatoes are mushy – which will take about 20 minutes depending the size of the diced potatoes. Remove the pot from the stove; use a stick blender to blend the mixture until creamy and velvety consistency.
  • Return the pot back to the stove, add 1.5 to 2 cups of boiling water depending on your preferred consistency (less water for a thicker consistency and vice versa).
  • Season with salt and pepper to taste.
  • Stir in shredded store-bought roast chicken for a hearty and filling soup.
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Dairy Free Potato and Leek Soup | www.fussfreecooking.com

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One Response to [Recipe] Dairy Free Potato and Leek Soup
  1. Angie@Angie's Recipes
    February 7, 2014 | 4:24 am

    This is EXACTLY the way I love my soup! Yum!

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