leek and potato soup vegan


Potato Leek Soup has been on my ‘to-make’ list for some time now, and I’m so thrilled to share this version that I’ve perfected and simplified over the years … and it also happens to be vegan! Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it’s going to be great! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. If you’ve followed me for awhile you’ll know that I LOVE making soup… Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. It’s also great for meal prepping, and freezes well too! Cream-based soups are a classic cooking method, but there are truly so many more options and ways to create that velvety texture in soups. Cook, stirring occasionally until the leeks have softened. This soup is spiced very nicely, and the outcome is very creamy and delicious, with the bay leaves and the thyme and the rosemary and the coriander powder and the vegetable stock, and of course you serve it with some fresh chopped chives. Making potato leek soup was a no-brainer! Simply re-warm on the stovetop or the microwave. I had even frozen a bunch and it thawed wonderfully. You’ll love how easy it is to make too! I am already a huge fan having made my creamy vegan potato soup that I simply adore! Once translucent, I add the chopped potatoes, cover the potatoes with 4 cups on vegetables broth, and then add the seasonings and herbs. Warming and filling, this soup is perfect for a tasty lunch or light supper. Heat 2 tablespoons olive oil in a stock pot over medium heat. If you don’t have an immersion blender then transfer to your blender jug in stages, blend until smooth and then gradually return to the pot. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Turn the heat down to low and let the soup simmer for 15 minutes or until the potatoes are tender. But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! Find out more about me here. It is basically made of fresh vegetables such as potatoes, carrots, leek, … Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Serve: Serve warm with chopped parsley, crispy chickpea croutons and a side of crusty artisan bread. Serve topped with crispy chickpea croutons and chopped fresh parsley, and pair with your favorite crusty artisan bread, naan or gluten-free Socca Flatbread to soak up the juices. You won't need to buy anything fancy to make this soup - just basic kitchen staples that are inexpensive and easy to find. Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Turn off the heat, … You'll need: Olive oil Vegan … Thank you! Sign up to our email list for an awesome free recipe ebook and to stay updated with all our latest recipes posted to the blog. The cold, dry air sucks out any and all moisture from my body and I become perma-uncomfortable. Heat until the stock is boiling. See all Potato and Leek recipes on TSV, you may find a new favorite! Try our super simple cooking mode. This vegan potato leek soup makes an excellent appetizer but also main course! 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