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Potato Leek Soup

Plant Based Potato Leek Soup Recipe

Potato Leek Soup
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  1. 1-2 Tablespoon Oil
  2. 1 Bulb Garlic
  3. 2-3 Whole sliced Leeks
  4. 1 Cup chopped Parsley
  5. 2 Large Sliced Carrots
  6. 2 Chopped stalks of Celery
  7. 4 Large Russet Potatoes (cubed)
  8. 8 Cups Vegetable Broth or Water
  9. 2-3 leaves fresh Sage (Chopped)
  10. 2 Sprigs fresh Dill (Chopped)
  11. 1 Handful fresh Parsley (Chopped)
  12. Salt or Spike Seasoning to taste
  13. Pepper to taste
  1. Roast Whole Garlic Bulb in a 350 degree oven until the flesh of the cloves is soft (aprox 20 mins).
  2. Squeeze cloves from bulb and set aside.
  3. Saute leeks, celery, carrots, parsley and potatoes in oil for 5-8 minutes.
  4. Add dill, sage, parsley, garlic, seasonings and broth and bring to a boil.
  5. Simmer on low until veggies are tender enough to puree.
  6. Transfer soup to food processor or blender in 3-5 batches, depending on the size of your food processor, and blend until
  7. chunky and thick.
  8. Slow down on the liquid near the last batch or two to adjust the thickness of the soup. You might not want all the water or broth in the end.
  9. Re-heat on the stove. Garnish with dill or parsley and serve.
  10. *Note: Leeks tend to collect a lot of soil right about where the green and white parts meet. Make sure you wash them well unless you like crunchy soup. ; )
Sweet Vegan Living
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