Creamy Vegan Potato Leek Soup
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 3 medium leeks (use white and light green parts only)
- 3 cloves garlic, minced
- 2 to 2 1/4 pounds potatoes, cubed 1/2 inch (peeled or with skin on)
- 1 1/2 teaspoons dried thyme or Herbes de Provence
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- mineral salt, to taste
Garnish
- 1/4 cup chopped parsley
Preparation
Remove and discard the root ends and thick dark green parts of the leeks.
Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris, then slice crosswise.
Alternatively, slice the leeks and wash them well in a colander under running water; this should yield 4 to 5 cups.
Cut the potatoes into 1/2 inch cubes, and feel free to peel them or leave the skin on.
In a large dutch oven or pot, heat the oil or water over medium heat.
Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes.
Add the garlic during the last 5 minutes of cooking the leeks.
Adjust the heat as necessary to avoid browning the leeks.
Add the potatoes, broth, bay leaf, herbs, and salt to the pot and bring to a boil.
Reduce heat, cover, and simmer on low for 15 minutes or until the potatoes are fork-tender.
Remove the bay leaf.
Puree the soup using a hand-held immersion blender until smooth or slightly chunky, or use a regular blender in batches.
Taste for seasoning.
Serve warm with chopped parsley, crispy chickpea croutons, and a side of crusty artisan bread.
Notes
Leftovers can be stored in the refrigerator for up to 1 week in an airtight container.
The soup is freezer-friendly and can be stored for up to 2 to 3 months.
Defrost in the refrigerator for about 12 hours and reheat on the stovetop over medium heat until warm, or use the microwave.
