Tuesday, August 23, 2016

Potato Leek Soup - Vegan

First, chop your leeks and soak them in water.  Do not skip this step. Leeks are sandy and your soup will be sandy if you do not soak them.

Heat oil in a stock pot and add leeks.  If they start to stick you can add a little of your water to the pan.  Cook until soft.

When leeks are soft, add potatoes, water and vegetable broth and cook until potatoes are tender.

Cool soup slightly.  Place 1/3 of soup at a time into a blender and pulse, then blend.  Be very careful at this step.  Hot soup can fly out of the blender.  Do not fill past halfway up your blender.  It's better to add a batch than to treat a burn.

Add salt and peppers.

Top with Croutons and Garlic.  You can find my recipe for both here:  Recipe Links
This recipe is sooo good.  It is creamy and delicious and no one will know it's vegan.

1 T. olive oil
2 leeks, chopped
32 ounces vegetable broth
1 1/2 cup water
2 pounds potatoes, cubed
1/4 tsp cayenne peppr
1/8 tsp black pepper
1/4 tsp salt

Heat oil in a stockpot over medium heat. Cook leeks until softened.

Pour broth and water into pot and add potatoes. Bring to a boil,then reduce to low and simmer until potatoes are tender, about 25 minutes.

Cool slightly, then place 1/3 of potato soup into a blender.  Cover and pulse each batch of soup a few times, then blend until smooth.  Stir in salt and peppers and reheat if needed.

Top with my Roasted Garlic and Italian Croutons

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