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By Elizabeth Kratz, staff writer, CKCA


4 cups leeks, white and very light green parts only, sliced
4 cups old or russet baking potatoes(very starchy, not red or new potatoes recommended), peeled and sliced
7 cups parve vegetarian or parve chicken stock, such as Imagine No-Chicken  Stock* (or enough to cover the vegetables)
1 1/2 to 3 teaspoons kosher salt or to taste
1 teaspoon pepper (optional)
1/2 cup MimicCreme
1 tablespoon fresh chives, minced


Bring the leeks, potatoes and chicken stock to a boil in a deep, wide-bottomed saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.

Turn off the heat and add MimicCreme. Purée the soup (optional) with an immersion blender or food processor. Taste and correct seasoning. Chill soup. After chilling the soup, you may wish to stir in a little more cream.  

The soup may also be served warm.  Depending on whether you are serving the soup cold or hot, make sure to correct the seasoning at the temperature you'll be serving it.

Garnish with a generous sprinkle of chives.


Yield 4 - 5 generous servings

*Reduced or low sodium chicken stock can also be used for a non-dairy version

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