These vegan-friendly chocolate crinkle cookies are the ideal holiday treat since they are chewy, crispy, and intensely chocolaty.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 leeks, white parts only
- 4 cloves garlic, minced
- 2 tablespoons salted butter
- 3 medium russet potatoes, scrubbed and sliced
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- ⅛ teaspoon dried rosemary
- ½ cup fat free half-and-half
- 1 pinch ground black pepper to taste
Instructions
- Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
- Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
- Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 458 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
So good and hearty!