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Rib Sticking Cream of Potato Dill Soup

by August 22, 2017

Dairy-free potato soup made with simple, whole food ingredients.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 1 leek, white part only, sliced
  • 1 cup vegetable stock
  • 4 medium red potatoes, cubed – do not peel!
  • 2 cups unsweetened non-dairy milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoon fresh dill

Instructions

  1. In a medium saucepan, melt coconut oil on medium heat. Add onion and leek, sautee for 5 minutes.
  2. Add vegetable broth, potatoes, almond milk, salt and pepper. Bring to a boil, then reduce to simmer for 20 minutes.
  3. Add fresh dill during the last 5 minutes or cooking.
  4. Pour soup into blender and blend until smooth.
  5. Serve immediately.

Nutrition Information Per Serving

Calories:

235

Calories from Fat:

235

Total Fat:

5.9

Saturated Fat:

3.3 g

Sodium:

547 mg

Carbs:

41.2 g

Dietary Fiber:

4.6 g

Net Carbs:

36.6 g

Sugars:

3.9 g

Protein:

6.6 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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