Potato Leek Soup

(from ilareau’s recipe box)

Day 1 rotation diet

Source: www.foodyoucaneat.com by Heidi Jackson

Categories: day 1, lunch, soup, vegan, vegetarian


  • 1/2 cup of Ghee or oil
  • 4 small leeks, rinsed and sliced
  • 8 white potatoes peeled, cubed
  • sea salt
  • 5 cups of water
  • 5 cups rice milk


  1. Melt ghee in a large pot over medum. Add leeks and saute. Stir occasionally. Add potatoes and water and add sea salt to taste. Bring the pot to a simmer. Stir occasionally and cook until potatoes are very tender. Puree in a blender or food processor in small batches. Return to pot and add rice milk.

  2. Chuncky soup: Reserve at leat 1 cup of potato leek chunks before you puree the rest. Add the reserve cup last and mix for some chunks in your soup.

  3. Allergy-free variation: use oil instead of Ghee. Probaby only need a few tablesoons.

  4. Serve with muffin of choice.

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