Dairy Free Potato and...Dairy Free Potato and Leek Soup

Name: Dairy Free Potato and Leek Soup
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: 4 cups of salt reduced chicken stock; 2 cloves of garlic, peeled & chopped; 2 leeks (only the white sections), rinsed & sliced; 1 tbsp of olive oil; 1 kg potatoes, peeled & diced; ¼ store-bought roast chicken (the breast section), skinned removed & shredded; 1 sprig of rosemary, finely chopped; Salt and pepper to taste; Store-bought/homemade croutons; 1.5 to 2 cups of water (to your preferred consistency)

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

🍳

Cook Time

45 Minutes

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Difficulty

Medium Level

Dairy Free Potato and Leek Soup is a main course that serves 4. Watching your figure? This dairy free recipe has 496 calories, 28g of protein, and 12g of fat per serving. For $1.85 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have salt reduced chicken stock, garlic, salt and pepper, and a few other ingredients on hand, you can make it. 205 people have made this recipe and would make it again. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Fuss Free Cooking. With a spoonacular score of 98%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free, Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, and Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian.

DeliciousTastyWell Prepared

Ingredients

•4 cups of salt reduced chicken stock

•2 cloves of garlic, peeled & chopped

•2 leeks (only the white sections), rinsed & sliced

•1 tbsp of olive oil

•1 kg potatoes, peeled & diced

•¼ store-bought roast chicken (the breast section), skinned removed & shredded

•1 sprig of rosemary, finely chopped

•Salt and pepper to taste

•Store-bought/homemade croutons

•1.5 to 2 cups of water (to your preferred consistency)

Cooking Instructions

01
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.
02
Add garlic and rosemary and sauté until the mixture becomes aromatic over low heat.
03
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.
04
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023