Soup season (aka fall and winter) is practically upon us – and this easy to make recipe is the perfect addition to any chilly day. I found this recipe a while back, and have made it a few times. My fiance has even said that it is the best potato soup he’s EVER HAD. Just sayin. 😉
Potato Leek Soup
- 1-2 large leeks, depending on how much you like leeks. (I used 1)
- 2 Tbsp Vegan Butter Substitute (I use earth balance)
- 4 cups veggie broth
- 2 lbs potatoes (Yukon gold or Russet), peeled + diced
- 1 1/2 teaspoons kosher salt plus more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley (optional)
- Dash of Cayenne Pepper
- Black pepper to taste
What you’ll need to succeed
- A large thick-bottomed pot
- An immersion or regular blender
- Clean the leeks. If you don’t have a lot of experience with leeks, or just want to learn something (perhaps) new – check out this handy tutorial on how to clean leeks effectively.
- Melt vegan butter substitute on medium heat in a large thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 7-10 minutes until the leeks are softened. Check + stir often to ensure the leeks are not browning.
- Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes or until you can easily pierce the potatoes with a fork.
- Use an immersion blender or blender and blend to your liking – I personally gave it a pretty good blend, but kept a bit of chunkiness.
- Add the parsley, and cook a few minutes more.
- Add cayenne pepper, salt and freshly ground black pepper (if possible) to taste.
Enjoy! Yields about 4-6 servings.
Original recipe found on simplyrecipes.com
Originally posted September 15/15.