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Creamy Potato-Leek Soup

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Origins Unknown

List of Ingredients

2 tsp Pure Olive Oil
2 leeks, cleaned and sliced
2 cloves garlic, minced
1 tbsp chopped fresh thyme
1 cup white wine (or water)
4 Yukon Gold potatoes, peeled and cut into 1/2 -inch (1 cm) cubes
1 carton Chicken Broth, (be sure to check GF status if you get commercially prepared)
1 cup Vance's Dari-Free or other milk sub




Recipe

Heat oil in a stock pot or large saucepan over medium-high heat.

Add leeks, garlic, and thyme and sauté until leeks are softened, about 3 min.

Add wine and reduce by half.

Add potatoes and broth and bring to a boil.

Reduce heat, cover and simmer until potatoes are tender, about 20 min.

With a hand blender, purée until smooth.

Add Dari-Free and bring to boil. Season to taste with salt and pepper.