Dairy-Free Potato Leek Soup

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This is the version of Potato Leek Soup that I came up with so that Laurie could enjoy the fresh leeks from the garden without any dairy products added. In fact, I have come to the conclusion that the aditions of cream and butter are highly overrated. I used a canola margarine spread for the sweat and rice milk to replace the cream, and I think it came out better than most traditional versions of this soup.
Preparation Time:
1.5 hours
Tools
  • Large saucepan with lid
  • Stick blender

Ingredients

  • 1 pound of leeks after cleaning and removing dark green sections
  • 3 tablespoons canola margarine
  • Pinch of salt
  • 3 Yukon Gold potatoes
  • 1 quart chicken broth
  • 2 cups rice milk
  • 1/2 teaspoon white pepper
  • dash nutmeg
  • chives to taste
Cooking Instructions
  1. Clean the leeks and chop them into small pieces. Melt the margarine in the saucepan over medium heat and add the leeks and the pinch of salt and sweat for about 5 minutes. Decrease heat and continue cooking for an additional 25 minutes.
  2. While the leeks are cooking, peel and dice your potatoes.
  3. Add the potatoes and chicken broth and bring to a boil over medium high heat. Reduce the heat to low and cover. Simmer for 45 minutes.
  4. Remove from heat and break out your stick blender. Work it till smooth.
  5. Stir in the rice milk and spices. Cut the chives over the top with scissors to your own taste.
Source:
Modified from the Good Eats recipe