Vegan Potato-Leek Soup
This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. And not only is this comforting soup vegan--it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner.
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
2 1/2 fat, 1 1/2 vegetable, 1 fat