Potato Leek Soup
-
20 Mins
Prep Time
-
50 Mins
Cook Time
-
4
Servings
235
Calories
- 4g
Fat
- 43g
Carbs
- 5g
Protein
HIV

Ingredients
- 8 Cups Vegetable Stock
- 6 Russet Potatoes, peeled, washed and cut into large pieces
- 2 Leeks (whites only), thoroughly washed and sliced
- 3 Stalks Celery, washed and roughly chopped
- 1 Bay Leaf
- ½ Tsp Dried Thyme
- Salt and Pepper, to taste
- 1 Cup Plain Almond Milk
- Allergens:
- N Nuts
- View Substitutions
-
NNuts:
Replace the almond milk with low-fat milk.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Add Ingredients to a Large Pot Add the vegetable stock, potatoes, leeks, celery, bay leaf, thyme, salt and pepper to large pot. Boil until the potatoes are soft, about 15-20 minutes.
3.
Blend Remove the bay leaf. Using an immersion blender (a blender or food processor can also work) blend the soup until smooth. Return the soup to stove. Add the almond milk and simmer until the soup has thickened, about 20 minutes.
4.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Leeks
Prep the leeks and celery up to a day in advance.
-
Ask for Assistance
Ask a friend or family member to help prepare this soup.
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