Potato Leek Soup (non-dairy)

Warm soups and stews are so yummy this time of year...great for the body too! Enjoy this one.

  • 1 Tbs. olive oil
  • 1 cup leeks, sliced potato-leek-soup2
  • 2-3 stalks of celery, I like to use the middle section in soups, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, smashed
  • 4-5 potatoes, chopped (I left the skins on)
  • Sea salt & pepper, to taste
  • Fresh or dried thyme
  • 4 cups stock, your choice
  • 3/4 cup rice milk

Heat olive oil in pot or dutch oven, add leeks, celery, and carrots. Saute for @ 5 minutes. Season with salt and pepper. Add potatoes and garlic; saute @ 2-3 minutes. Add thyme and give it a quick stir. Add stock and simmer for @ 15-20 minutes, until potatoes are tender.

Remove from heat. I use my immersion blender at this point to pulse the soup a bit to give it a creamier texture, but be sure to leave plenty of chunks. Add rice milk and stir to mix.

Sprinkle a little dill or parsley over the top and serve.