Potato Leek Soup: Vegan. Made light and creamy without oil or cream, this easy to make soup whips up quickly!
Ingredients
2 pounds of potatoes; washed and cut into cubes (we don't skin)
4 cups of cleaned and chopped leeks, see notes on how to clean*
2 cups of chopped carrots
1¼ cup chopped celery
5 cups of water
1½-2 tsp kosher salt (depending on your taste)
1 tbsp dried dill, or 3 tbsp fresh
1½ tbsp chopped fresh garlic
¾ tsp freshly ground pepper (to taste)
*optional: milk to thin: can use soy, almond, or other milk of choice
*optional toppings: freshly chopped parsley or chives
Instructions
Place all ingredients into soup pot, except optional milk. We add 1½ tsp of salt, and add more if needed after cooking
Heat until boiling, and turn down to a simmer until potatoes are softened
Using a stick blender, or a traditional blender, puree soup until smooth. If using a traditional blender, be sure to vent soup, as it will expand due to heat
If soup is too thick, add additional water or milk to thin. Season to taste with salt and pepper. Shown below, not as smooth.
Serve topped with fresh herbs if desired, salad, and a yummy muffin, like a
corn muffin
(these had kale and salsa added to them)
Soup can be frozen for 6 months.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/potato-leek-soup/