It's Vegan! Cream of Potato Florentine Soup

It's Vegan! Cream of Potato Florentine Soup

We use all vegan ingredients to make this delicious vegan recipe.

  • Recipe serves: 8
  • Prep Time 15 min
  • Cook Time 30 min

Ingredients

  • 1/2 cup I Can't Believe It's Not Butter!® It's Vegan
  • 1 medium leek, (white and light green part only), thinly sliced, (about 1 cup) (or 1 medium onion, sliced)
  • 2 small cloves garlic, chopped
  • 3 lbs. all-purpose potatoes, peeled and chopped
  • 8 cups low-sodium vegetable broth or water
  • 3/4 tsp. salt
  • 2 cups torn baby spinach leaves
  • 2 tsp. chopped fresh thyme

Directions

  1. Melt I Can’t Believe It’s Not Butter!® It’s Vegan in large saucepan over medium-high heat and cook leeks, stirring occasionally, until leeks begin to soften, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Stir in potatoes, broth and salt bring to a boil over medium-high heat. Reduce heat and cook covered, stirring occasionally , until potatoes are tender, about 20 minutes. Remove from heat and cool slightly.
  3. Process in blender in 2 batches until smooth. Stir in spinach and thyme. Season, if desired, with salt and pepper.

Tip: For quick homemade gluten free croutons, melt 3 tablespoons ICB Vegan Spread in large nonstick skillet over medium-high heat and cook 2 cups cubed gluten free whole grain bread, stirring frequently, until golden brown, about 5 minutes. Serve over soup.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 230
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 540 mg
Total Carbs 39 g
Dietary Fiber 4 g
Sugars 4 g
Protein 3 g
Vitamin D 0 %
Calcium 4 %
Iron 10 %
Potassium 582 mg
Omega-3 0 g
Omega-6 0 g
Vitamin C 30 %
Vitamin A 35 %
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