Skip the cream and butter and make this delicious, easy and heart-healthy soup. Olive oil makes dairy-free cream soups incredibly delicious, though you can add some cream just prior to serving for this one if you feel the need. Don’t throw away your leek stalks. They are delicious in this recipe.
Needed for this recipe:
4 leeks (white part only)
2 Tablespoons Sunshine Coast Olive Oil Co. Milanese Gremolata Infused Olive Oil
1 Tablespoon Sunshine Coast Olive Oil Co. 100 % dairy-free Butter Infused Olive Oil
1/2 teaspoon Sunshine Coast Olive Oil Co. Roasted Garlic Salt
2 potatoes, cubed in 2 inch cubes
½ carrot grated (optional)
1 litre organic chicken broth
Optional: fresh Italian parsley for presentation
Optional: heavy cream or half and half to add before serving
Slice leeks in ¼ inch slices. Sauté sliced leeks in both olive oils, maintaining a low temperature. You do not want the leeks to brown at all. Sauté the leeks until they are soft and translucent, about 3 minutes. Add garlic salt and potatoes. Sauté the leeks and potatoes about 3 minutes. Add carrots and saute one more minute (optional) Add broth and bring soup to a boil then turn down to a simmer. Simmer about 20 minutes, until potatoes are soft. Let cool.
Transfer you soup, in batches, to a blender. Blend each batch until smooth.
Prior to serving, reheat your soup at a medium temperature. Stir constantly and do not let your soup boil. If you want to add some cream, do so then reheat without allowing the soup to boil. Serve immediately with or without optional parsley.