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Jessielea Skillicorn: "easy to make and also tasty" Read More
12Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 1/2 leeks (a bag of frozen)
- 1/2 white onion (chopped)
- 5 cloves garlic (minced)
- 1 bunch potatoes (… about 6 fairly big ones for me, chopped, skins intact)
- water (or broth)
- white wine vinegar
- unsweetened almond milk (Plain)
- salt (optional)
- freshly ground black pepper (optional)
- red pepper flakes (optional)
- fresh parsley (optional)
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Reviews(13)
Teri 3 years ago
It was absolutely delicious! I couldn’t believe the flavor and how easy it was to make. I will make this a regular dish!!
Taylor 3 years ago
Did exactly what I needed, super easy, simple way to use up excess leeks/potatoes without the need to peel anything! Made as directed (225g aprox fresh leeks) and very comforting (used oat milk), have served with added sweetcorn and nutmeg and both work well. Only criticism is not very high in protein
Mickey Yost 3 years ago
Good. I used plain oat milk instead and it worked out well. Be careful with adding “a ton” of black pepper.
M 3 years ago
The unsweetened almond milk makes this soup one of my absolute favorites.
It’s fall season and my husband and I love leek soup. It was delicious! Easy and quick to make.
Stan C. 5 years ago
Spring Leeks from the garden with some red potatoes. An easy recipe to follow. Topped soup with early pea sprouts.
Kim McCabe 7 years ago
Perfect light meal. We all loved it. I blended 3/4 or it in the blender and added back so it was silky smooth with some chunks. Delicious.
Will make it again!