Leek Cream of Potato Soup Recipe
A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan, its great for asthmatics or those whose condition may be worsened by mucous producing dairy products.
Ingredients
- 3 leeks
- 3 cloves of garlic
- 4-6 organic red potatoes, quartered
- 1/4 cup of ghee
- 1 cup of tofutti sour cream
- 1 quart of water or vegetable stock
- 1/4 teaspoon of chopped cilantro
- 1/4 cup shallots
- 1/8 teaspoon of celery seed
- 1/4 cup fresh basil chopped
- 1/4 cup fresh chopped thyme
- 1 cup of fresh dillweed chopped
- Salt and pepper to taste
- Juice of 1 lemon
- parsley to garnish
Directions
- Prepare the leeks by removing the green portion, preserving for other use if desired. Cut down the center, lengthwise, and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped garlic and shallots and half of the ghee for five to seven minutes. Then add 1/2 quart of the water or vegetable stock, add one half teaspoon of sea salt, the celery seed, the chopped basil, and the thyme. While this mixture is simmering for 10-15 minutes prepare thepotatoes by either peeling the red potatoes, or leaving the skin on and chopping them into quarters. Add the potatoes to the simmering mixture and add the other 1/2 quart of water or vegetable stock. Allow to simmer until the potatoes are soft. Stir in the tofurtti sour cream, juice of the lemon, and the remaining ghee, allowing to continue to simmer for another 15-20 min. Finally add the fresh dillweed, and season to taste with the salt and the pepper. Garnish with the cilantro and parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2345g | |
| Calories 1800 | |
| Calories from Fat 767 | 43% |
| Total Fat 85.51g | 107% |
| Saturated Fat 36.77g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 620mg | 26% |
| Potassium 6813mg | 195% |
| Total Carbs 246.21g | 66% |
| Dietary Fiber 27.7g | 92% |
| Sugars 23.7g | 16% |
| Protein 39.65g | 63% |
