Potato Leek Soup (Vegan, Gluten Free, and Oil Free)



  • 6 Yukon Gold potatoes, peeled (if not organic) and diced
  • 3 or 4 leeks, white and light green parts only, sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable stock
  • 4 cups water
  • 2 bay leaves
  • 2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 fresh rosemary sprig (or 1 tsp dried rosemary, crushed)
  • 1 cup non-dairy milk


Combine all ingredients, except non-dairy milk, in a stock pot.

Bring to a boil, then simmer until potatoes are soft.

Remove bay leaves and leftover rosemary twig.

Puree with an immersion blender until smooth.

Add non-dairy milk and adjust seasoning, if necessary.

Serves 6-8.


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