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One of my favorite things to cook when it gets cold is Potato Leek soup. This past Sunday I finally made it this season. This time I was going to make a healthy version of it. Now doing the soup dairy and gluten free, is quite the challenge. But, I’m always up for a good challenge and getting my cook on. I planned on using homemade almond milk instead of cream base. To give it that big body and keeping it off mine, I used a roux to get me there. Instead of using butter as my fat, I used hemp oil. I have been trying to use it for something and this seems like a good fit.



  • 3 Tbs Almond Flour
  • 3 Tbs Hemp Oil
  • Salt & Pepper to Taste


  • 2 Tbs Hemp OIl
  • 2 Large Leeks – White and Light Green sections Diced
  • 1 Sweet Onion – Diced
  • 4 Garlic Cloves – Minced
  • 8 Small Potatoes – Diced
  • 4 Cups Veggie Stock
  • 3 Cups Almond Milk
  • 2 Bay Leaves
  • 1 Tbs Parsley
  • Salt & Pepper to Taste

In a large stock pot, saute the onions in 2 Tbs of oil for 2 minutes. Add in leeks and garlic. Saute until soft. Remove and set aside. Add 3 Tbs of hemp oil and flour. Season with salt and pepper to taste to make the roux. Keep stirring until with wooden spoon until mixed for about 3-4 minutes. It should be a thick mixture. You can cook longer until a light brown color. There is a whole art to making a roux that I will go into another time. Add back the leeks, onions, and garlic to the pot. Then add the almond milk, veggie stock and stir. I use homemade veggie stock with very little salt. If your using store bought stock, you might have enough salt to taste already. Add in remaining spices and potatoes. Simmer on low for approx. 1 hour. Adjust spices to taste.