Equipment
- Small bowl
- Medium Glass bowl
- Stockpot
- Immersion blender
Ingredients
- 3 large leeks, chopped
- 1 cup gluten-free, dairy-free, soy-free oat milk (I used Oatly)
- 5 tbsp Soy-Free Earth Balance, divided
- 1 clove of garlic, finely chopped
- 4 large Russet potatoes, peeled and chopped into one-inch pieces
- 6 cups chicken broth (my favorite is Kitchen Basics)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt
Optional Garnish
- black pepper to taste
- snipped chives
Instructions
- Roughly chop the white and light green parts of the leeks, placing them into a medium glass bowl. Cover the leeks with cold water and allow them to soak for 5 minutes, until the grit falls to the bottom. Remove the leeks to a towel and squeeze out as much water as you can.
- Melt 1 tbsp Earth Balance and combine with rice milk in a small bowl and set aside.*
- Melt the remaining 4 tbsp of Earth Balance over medium in a large stockpot. Add the leeks and garlic and cook until fragrant and soft but not brown, about 8 minutes.
- Add the potatoes, broth, bay leaf, dried thyme, salt and a couple of pinches of black pepper and bring the contents to a boil. Cover, turn the heat down to medium-low and gently simmer for about 15 minutes, or until the potatoes break easily when pierced with a fork.
- Pull out the bay leaf, then puree the soup with an immersion blender right in the pot, or in batches in a blender or VitaMix; return to the pot. Add the oat milk and Earth Balance mixture, stir to combine and heat through. Taste and add more salt and pepper if needed.
- Ladle into bowls and garnish with chives or more dried thyme.
Notes
*Note: If your family does not have nut allergies, you can substitute one cup of almond or cashew milk for the rice milk and Earth Balance mixture.