Ahhh potatoes and leeks, what could be better??? It's like seasoned mashed potatoes in a bowl! This is my mom's recipe that she has been making since we were little. The problem with most recipes....bacon! YUCK! So here we have a pig-free, deliciously creamy, flavorful potato leek soup! ENJOY!
Vegan Potato Leek Soup
6 medium-small russet potatoes (bigger than new potatoes, smaller than medium potato - or 2 1/2 very large potatoes) - if they are organic you can leave the peel on, other wise peeled and diced into 1/2 inch - 1 inch cubes.
1 large leek - separated, washed, then sliced
2 tablespoons grapeseed oil
water
Himalayan salt - optional
Nutritional yeast - optional
In a large saucepan, add grapeseed oil and heat over medium heat. Add leeks and sautee until limp. Add potatoes. Add enough water to cover plus 1/2 inch. Bring to a boil. Reduce to simmer and simmer for 45 minutes, or until potatoes are very soft. Let cool for 15-25 minutes (you don't want the plastic melting on your blender!) Using a hand-held blending stick, blend until creamy. Serve hot with optional salt and nutritional yeast to give a cheesy flavor.
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| chopped leeks |
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| limp leeks |
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| with added potatoes |
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| covered with water |
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| ready for the blender |
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