Oh man, we have been making this soup since before we went vegetarian let alone vegan. It was the first sort of fancy French inspired soup and maybe even first soup that made it into the family meal rotation. It came with a Cuisinart food processor that we got as a gift and both the Cuisinart and the recipe are still going strong. The potatoes in this make the soup thick and rich while the leeks and spices give it a wonderful flavour. The addition of a little curry powder gives this delicious soup a warm and inviting colour. We think that like us you’ll end up hanging on to this recipe and making it over and over again.
Leek and Potato Soup
Course: LunchCuisine: VeganDifficulty: Easy6
servings20
minutes30
minutes50
minutesIngredients
1 Tbsp of oil
2 leeks, finely sliced, white part only
2 celery ribs, diced
1 1/2 lbs of potatoes, peeled, washed and finely sliced.
4 cups of vegetable stock
1/4 tsp of curry powder
Salt and pepper to taste
1/2 cup of non dairy milk (optional)
Directions
- In a large soup pot heat the oil.
- Add the leeks to the pot, reduce heat to medium/low and cook for 3 to 4 minutes stirring occasionally.
- Add the potatoes to the pot and continue to cook for another for another 5 minutes, again stirring occasionally so that the potatoes cook evenly and don’t stick to the pot.
- Add the stock, curry powder, salt and pepper to the pot, bring to a light boil, reduce heat and simmer for 20 minutes.
- Add the soup to a blender or food processor and blend until smooth. This will have to be done in a couple of batches. Likewise you can use and emersion blender if you have one.
- Add the non dairy milk if using and stir.
- Adjust the seasoning to your liking and serve hot.
Notes
- If you have a food processor you can use it to slice the leeks and potatoes as per the original recipe.