Vegan Leek And Potato Soup

Warm up leftover soup on the stovetop over medium-low heat. Add the potatoes and vegetable stock to the pan. Its made with simple ingredients and gets its vibrant green color from the leek greens. Remove from heat and discard the bay leaf. Add sliced leeks and cook stirring occasionally for 3 to 5 minutes.

Ingredients

1. Add the vegetable broth.
2. Sauté the leeks in a large soup pot.
3. Stir in curry powder.
4. Bring to a boil cover and lower to a simmer for 30 minutes or until potatoes are fork tender.
5. Vegan Leek Potato Soup.
6. Ladle evenly into 6 bowls.
7. PS- here is the Le Creuset Dutch Oven I used.

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Preparation And Explanation

1. Bring to a boil for 15 minutes until the potatoes are fork-tender. Boil for a couple of minutes more.
2. Heat oil in a large pot over medium heat. You can save time by prepping the leeks and potatoes up to 1 day in advance.
3. Its creamy healthy and comforting. Store sliced leeks and diced potatoes in the refrigerator.Simmer the soup for about 25 minutes or until the veggies are soft.
4. Add the potato and stock and simmer until the potatoes are fork soft. Add the light coconut milk nutmeg seasonings and fresh or dried thyme.
5. Into a large soup pot over medium-high heat add the chicken-style broth potatoes leeks celery thyme bay leaf salt and black pepper. Perfect for an entrée soup side or starter.Remove from heat transfer to a blender or use an immersion blender to puree the soup.
6. Add the potatoes garlic salt pepper. How to Make Vegan Leek and Potato Soup.

Blend until smooth and creamy you can also leave it chunky. Cover reduce heat to medium and cook undisturbed until the russet potatoes start to break down and the soup thickens slightly about 30 minutes. Add finely sliced mushrooms either sauteed or cooked in the boiling soup for about a minute. This is a simple recipe made with ingredients you likely have in your pantry. Cover and bring up to a simmer.

Add broth russet potatoes and red potatoes to the leek mixture. Add in the water and coconut milk and bring the soup to a boil. Add in the potatoes toss to evenly combine leek mixture with the potatoes and sauté for 3-4 minutes stirring frequently. Add the potatoes and stock and mix well. In warm months serve it cold for a refreshing Vegan Vichyssoise.

Continue blending until soup is velvety smooth. Once boiling reduce to a low simmer and cover for 20-25 minutes stirring every 10 minutes or so. Once the veggies are prepped melt the vegan butter in a large pot or dutch oven. Bring to the boil then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Bring the leek potato soup to a boil over medium-high heat then reduce the heat to a simmer and cook until the potatoes are tender usually between 10-18 minutes but this will vary based on how much soup youre making the size of the potato chunks etc.

Bring the soup to a boil then cover and reduce to a simmer. Use a hand blender or food processor to blitz the soup to a smooth purée. How to Make Vegan Potato Leek Soup. Taste and season with salt and pepper as required. I am so excited to be sharing this Vegan Potato Leek Soup.

Add the celery salt pepper garlic and dill if using and saute for 1 minute. Then add in the leeks and spices. Add potatoes then stir in the broth. Either use an immersion blender to blend the soup in the pan or scoop out into a blender in batches to blend until smooth. Store leftover vegan potato leek soup in an airtight storage container in the refrigerator for up to 3 days.

Ive been wanting to make a simple potato leek soup for the blog for some time now. Ive been wanting to make a simple potato leek soup for the blog for some time now. Add the celery salt pepper garlic and dill if using and saute for 1 minute. Bring the soup to a boil then cover and reduce to a simmer. Continue blending until soup is velvety smooth.

Store leftover vegan potato leek soup in an airtight storage container in the refrigerator for up to 3 days. Add broth russet potatoes and red potatoes to the leek mixture. Blend until smooth and creamy you can also leave it chunky. Vegan Potato Leek Soup. How to Make Vegan Leek and Potato Soup.

Either use an immersion blender to blend the soup in the pan or scoop out into a blender in batches to blend until smooth. Add the potatoes garlic salt pepper. Remove from heat transfer to a blender or use an immersion blender to puree the soup. Perfect for an entrée soup side or starter. Into a large soup pot over medium-high heat add the chicken-style broth potatoes leeks celery thyme bay leaf salt and black pepper.

Add potatoes then stir in the broth. Add the light coconut milk nutmeg seasonings and fresh or dried thyme. Add the potato and stock and simmer until the potatoes are fork soft. Simmer the soup for about 25 minutes or until the veggies are soft. Store sliced leeks and diced potatoes in the refrigerator.

Then add in the leeks and spices. Its creamy healthy and comforting. You can save time by prepping the leeks and potatoes up to 1 day in advance. Heat oil in a large pot over medium heat. Boil for a couple of minutes more.

I am so excited to be sharing this Vegan Potato Leek Soup. Bring to a boil for 15 minutes until the potatoes are fork-tender. Stir in coconut milk and lemon juice. This recipe is a high protein take on this traditional and. PS- here is the Le Creuset Dutch Oven I used.

Taste and season with salt and pepper as required. Ladle evenly into 6 bowls. Vegan Leek Potato Soup. Bring to a boil cover and lower to a simmer for 30 minutes or until potatoes are fork tender. Stir in curry powder.

How to Make Vegan Potato Leek Soup. Sauté the leeks in a large soup pot. Add the vegetable broth. Warm up leftover soup on the stovetop over medium-low heat.