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Sunday, 24 November 2013 00:00

Potato-Leek Soup

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This mild, creamy - yet dairy- and even top-8-free! - potato & leek soup was originally known with our kids as "Mashed Potato Soup".  For when you just need a little soup to warm you up!

  • Ingredients:


    1 Tbsp olive oil

    2 celery stalks, cut into 1/2" pieces

    1 Vidalia onion, diced

    Leaves from a sprig of rosemary, chopped (~1 tsp)

    1 large leek (white part only), cut into 1/2" pieces

    4 lbs potatoes, cut into ~2" pieces

    2 cups vegetable broth

    2 cups water

    Freshly-cracked pepper and salt, to taste.

  • Instructions:


    Heat olive oil in medium-sized skillet over medium-high heat. Add celery, onion and rosemary. Saute until softened.

    Add white parts of the leek and saute a few minutes more.

    Add potatoes and toss to coat with the oil and vegetable mixture.

    Add the broth and water and bring to a boil. Reduce heat to low and simmer until potatoes are soft.

    Puree using a hand-held blender, or in a blender or food processor.

    Season with salt and pepper, to taste.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Specialty Diets: Low histamine, Vegan, Vegetarian
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