Complete free recipe
Golden Potato Leek Soup
Yukon gold potatoes and leeks simmered in vegetable broth and thinned with rice milk for a light creaminess.
Savory Soups, Sauces & Entrées · Weeknight Dinners · Cozy Lunches
What you need
Ingredients
- 2 tbsp Butter
- 2 Leeks, sliced and rinsed well
- 3 medium Yukon Gold Potatoes, peeled and diced
- 4 cups Vegetable Broth
- 1 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Salt and Pepper, to taste
Method
Instructions
- Melt the butter in a pot over medium heat and cook the leeks until soft, about 8 minutes.
- Add the potatoes and vegetable broth, bring to a simmer, and cook until the potatoes are fork-tender, about 20 minutes.
- Purée until smooth with an immersion blender, or leave rustic and chunky if preferred.
- Stir in the rice milk and cornstarch slurry, and simmer 3 to 4 minutes until slightly thickened.
- Season with salt and pepper and serve warm.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen