Potato Leek Soup
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 9-10 bowls
Recipe type: soups, soup, main dish, side dish
Keywords: soup, fall recipes, autumn recipes, vegan, vegan soups, potato leek
Author: Kat Coolahan, adapted from “The Full Helping” – Creamy Vegan Potato Leek Soup
Ingredients:
☆ ½-1 T olive oil (or enough to thinly coat bottom of a large stockpot of at least 8 quarts)
☆ 3-4 large leeks (cleaned and sliced thin, dark green stem removed)
☆ 4 stalks of celery, chopped
☆ 1 bulb and fronds of large fennel, chopped, green stems removed
☆ 6-8 clean large Yukon gold potatoes, leave unpeeled but chop into roughly 1” cubes (more potatoes for a more creamy texture)
☆ Himalayan salt and cracked pepper to taste
☆ 8 cups of broth (I use 8 cups of water and 8 tsp of “better than bouillon” paste)
☆ 4 cups water
☆ Optional: broccoli, mushrooms (cook these separate from main stock pot), spinach, kale
Directions:
1. Coat the bottom of your stockpot with a thin layer of olive oil and add the chopped leeks, celery, and fennel until they are soft and start to look more translucent
2. Add to stockpot: cubed potatoes, salt, pepper, broth, and water
3. Bring to a boil, then simmer for 25-30 mins or until the potatoes are almost falling apart
4. Optional: while pot is simmering, bring a second smaller pot to medium heat and cook 1 head of broccoli and/or 1 cup of mushrooms until tender
5. Use an immersion blender (or divide and use regular blender) to blend the soup into a puree. Optional: you can also add in cooked mushrooms at this point to give the soup a heartier flavor)
6. Optional: add in cooked broccoli, mushrooms. And/or add in uncooked spinach, kale and simmer pot until greens become tender