vegan potato leek soup

Saute the leeks in a little olive oil (or water) until they are soft. Instructions. Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a couple of minutes, until softened. Just sat down to enjoy a bowl absolutely delish This vegan potato leek soup makes an excellent appetizer but also main course! Simple and hearty, vegan potato leek soup is blended to creamy smoothness and ready in 30 minutes! I have the leeks in front of me and I’m just getting started on a new batch. This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew. I switched the coconut cream for oat milk because that’s all I had on hand and it worked great. It was still insanely creamy and amazing…and not to mention SO easy! Lazy Potato Leek Soup Makes a lot. I have it on the stove now and I’m getting ready to eat it. The flavor is quite strong. I am already a huge fan having made my creamy vegan potato soup that I simply adore! Not only is it a delicious soup to serve on a chilly winter … Creamy vegan leek and potato soup that's perfect for chilly days! You can buy your leeks already cleaned up nicely, where they’re already trimmed down so that they’re just the inner white and light green parts, or you can buy the whole leeks where it’s the outer dark green parts as well. She and her family pick them in their woods. Thank you very much for sharing and helping bring my friend some comfort! Knob of vegan butter 1 white onion 4 garlic cloves 3 medium … Healthy Tip: When sauteing  the leeks use water instead of oil to make an oil-free soup. If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. Yes it freezes very well! Begin by roasting the garlic. Add in a can of coconut cream and blend up the soup using an immersion blender. Then add in some spices. Please read my, Homemade Oat Milk (Creamy and Delicious) ». Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. Scale 1x 2x 3x Ingredients. I stole a bowl of it for myself before I brought it over, and I agree! This recipe looks wonderful – potato leek is one my favorites, and I can’t wait to put this on the stove this week! Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. I’ll report back after I hear what they have to say! But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! And please rate the recipe too, it’s so helpful! ★☆ Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. Heat the avocado oil in a pot on medium-high heat. About Me →, This post may contain affiliate links. Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3-5 cloves of garlic, minced A bunch of potatoes… about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. Thanks. Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth. , Either russet or yukon gold will work great here. I like to keep it mostly smooth with a little bit of chunkiness left in there but about 90% smooth. Leeks: Use 3 medium sized leeks, or 2 large , using the white and light green parts only. This Creamy Vegan Potato Leek Soup Recipe. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Thank you . Add the potatoes, vegetable broth, and herbs and give the … Reduce heat, cover and simmer until the potatoes are soft and cooked. Please read my disclosure policy. Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. When you’re looking for an easy weeknight meal, this creamy one-pot vegan soup … The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Been making this this morning. It’s also freezer friendly and can be stored in the freezer for up to 3 months. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! This Vegan Potato Leek Soup is one of my top requested soup recipes, along with my Vegan Mushroom Soup and Vegan French Onion Soup. And who doesn’t love onions? Potatoes are total comfort food and blending them up in a creamy soup … , I loved this recipe. It is: Leftovers keep very well and can be reheated the next day, so if you’re cooking for less people that’s not a problem at all! Literally. Once heated through, add in the leeks and onion, and sauté until softened, about 3-4 minutes. Awesome! Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. I bet they would add a fun twang to this soup but I wouldn’t know how to convert the amount needed… my sister has a different leek in her neck of the woods. Fab!!! Please read my disclosure policy. Cut potatoes into ½ inch cubes. This vegan version uses a few simple ingredients to let the flavours of the ingredients shine. In a large pot or dutch oven, heat oil/water over medium-high. Remove from the heat and remove the bay leaves. But if you’re like me, a little chunkiness is welcome! I recently made this for a friend who is going through some medical procedures, and she said it was the best potato leek soup they have ever had! It's satisfying, belly-warming and oh-so-cozy! Thank you! So happy you like the recipe! This Vegan Potato Leek Soup fits the bill when it comes to comfort and I make it all year winter long! Total Time 40 minutes. This was so easy and delicious! Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista, 16 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Budget Friendly, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Low-Fat, Oil-Free, One Bowl (Or Pot), Puree Soup, Quick + Easy Vegan Recipes, Quick + Easy Vegan Weeknight Dinners, Refined Sugar Free, Savory, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Vegan Soup Recipes, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Add in herbs and spices, cook until fragrant, about 1 minute. See all Potato and Leek recipes on TSV, you may find a new favorite! Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. CONTACT     I’m excited to try this recipe, but I’m wondering does it freeze well? These include chives, thyme, oregano, basil, … So glad to hear Larky! And not only is this comforting soup vegan … This is going to be a new staple in our home. Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive. Yes, it freezes well for up to 2 months! Here’s a handy visual guide on How To Cut & Clean Leeks. Fry until shallots and leek are very tender but before browned, about 6 to 8 minutes. This is absolutely delicious, homey comforting soup that doesn’t feel too heavy on the belly which is a huge plus! Your feedback is really appreciated! It is an easy, delicious recipe! Add sea salt and black pepper to taste (you can be quite liberal with this) and then serve with some fresh chopped chives and a sprinkle of black pepper on top. , Oh my goodness! Adjust the heat as necessary so as not to brown the leeks. Love it! ; Add leeks, celery, and carrot along with a couple pinches of salt and pepper. This vegan potato leek soup is made with only 6 ingredients (plus a few basics). How big are your ‘large leeks’? So awesome, thanks for the great recipe. The creaminess is all thanks to the potatoes, which get half-pureed with an immersion blender (or regular blender), as well as the nutritional yeast, which adds umami to the soup. In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. . Add onion, garlic, and leek, stirring to cook until … Let us know in the comments! It’s cloudy and cold here today, everyone will love me for this treat! Creamy potato leek soup is perfect for your next dinner party and can be made in advance! It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! I'm a big soup lover and It's definitely my go … Thanks for the recipe! I just made this for lunch today and since it makes a lot, for lunch much of this week. I topped with chives and served it with gluten free crackers. ★☆ Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. What type of potatoes do you recommend for this soup – russet? . This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. Creamy potato soup is probably in my top three – it's so cozy, it's full of yummy carbs and when it's silky smooth, it just totally hits the spot. It’s warming, comforting, hearty, satisfying and oh, soooo delicious! I am on a strict low sodium diet, so left out the salt and used low sodium chicken broth (all veggie broth is too high in sodium…). It is creamy, hearty, absolutely delicious, and happens to be vegan too. Learn more about TSV →, ABOUT     In my opinion, thick and chunky with a creamy base is the way to go. Awesome Debra! So, I only remove half the soup, place it … Alternatively, slice the leeks, then put in a colander and wash well under running water. But if you hate coconut then it might be best to switch this for something else. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. 4 potatoes 1 large leek 3 cloves garlic 0,5 liter vegetable stock 0,5 liter water, or more … But…that’s also the caveat, the flavor is mild! A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. Add in the leeks and cook for 5 minutes. ★☆. Thank you again for the recipe – I look forward to exploring more tasty dishes on your website soon! My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. Family friendly. Print Ingredients. This hearty and comforting meal is filling, satisfying and will have you coming back for more! I’ve made this twice now for my partner and I, think it’s safe to say it’s becoming a favourite! All About Leeks. 1 - 1.5 lb bag of Creamer potatoes (or 1.5 lbs russet potatoes, peeled and quartered) 2 tbsp olive oil or Earth Balance (vegan … We have a photo of them in the post. So I really think you will love this vegan potato leek soup! I love the flavor and use of leeks in cooking. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. The dairy-free soup is simple, healthy, delicious and perfect as a quick … Rude or insulting comments will not be accepted.

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