Creamy Vegan Potato Leek Soup Recipes

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

" CREAMY " VEGAN POTATO-LEEK SOUP

Steps:

• Heat olive oil in a 4-quart pot.
• Sautee the sliced leeks about 5 minutes or until slightly tender.
• Add garlic and sautee another minute or so.
• Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
• Add beans, rosemary, salt, and pepper, and more broth, if necessary.
• Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
• Sprinkle with soy cheese, if desired.

CREAMY POTATO LEEK SOUP (VEGAN)

Steps:

• Wash leeks well to remove any hidden dirt. Thinly slice leeks, light green and white bulb portion only. (Save the green tops to dehydrate into powder! or, compost)
• Add olive oil to large stock pot, and then add leeks along with chopped onion, garlic and celery.
• Saute for 10-15 minutes, stirring occasionally until the onions and leeks soften and become semi-translucent.
• Wash and cut potatoes into approximately 1 to 2 inch pieces. We don't bother peeling them, but suggest removing any scabs, blemishes, or especially tough skin portions.
• Add the potatoes, fresh herbs, salt and pepper into the pot with the cooked leeks, garlic, onion and celery. Stir and let cook for 5-10 minutes, stirring occasionally.
• Next, pour in the vegetable broth, water and coconut cream (or heavy dairy cream). Bring the soup to a boil and then reduce to a simmer. Continue to simmer until the potatoes are soft and falling apart, about 20 to 30 minutes. (Add optional nutritional yeast now too)
• Use an immersion blender to blend the soup until your desired consistency is reached. Or, carefully transfer the soup into a blender and blend in batches as needed.
• After blending, you could add a handful of chopped greens such as kale or bok choy and allow to continue to cook/soften, or add cooked beans. (We often add greens or other veggies but later, at the time of re-heating saved soup from the freezer.)
• Serve your potato leek soup nice and warm, preferably alongside a slice of crusty homemade sourdough bread or fluffy focaccia. Top with optional chopped fresh chives or parsley.
• Potato leek soup is good for up to a week stored in the refrigerator in an enclosed container, or a year in the freezer. We freeze in BPA-free quart containers. Allow it to cool before freezing. Defrost in the fridge and reheat on the stove.

VEGETARIAN POTATO-LEEK SOUP

Steps:

• Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
• Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
• Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.