It’s easy to veganize this creamy, satisfying and filling soup.
| Servings |
1 - 1/2 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 254 | 0mg | 4g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
7.3 | Water saved (gallons) [animal consumption only] |
 |
23.8 | Manure (pounds) not deposited into the environment |
 |
27.0 | Grains / feed (pounds) not consumed by animals |
 |
58.2 | Methane (gallons) not created by animals |
 |
712.6 | CO2 (pounds) not released into the atmosphere |
 |
.4 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
Ingredients
- 3 leeks (white parts only, sliced)
- 1/4 C buttery spread
- 3 C potatoes (peeled and thinly sliced)
- 4 C vegetable broth
- 2 garlic cloves (minced)
- 1 C soy milk
- 4 oz cream cheese (soy plain)
- 1 C cheddar cheese (soy) (shredded)
- 3 Tbsp parsley (fresh) (chopped)
- 1 Tbsp dill weed (dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a small pan, saute the first two ingredients for approximately 20 minutes or until the leeks are tender.
- In a large pan, combine the potatoes, broth and garlic; bring to a boil and then simmer for 30 minutes.
- In a blender, puree the leeks and potato broth (in batches).
- Pour the puree back into the large pan; add the remaining ingredients and cook until heated through (but not to boiling).
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
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