My brother sent me a recipe for potato leek soup, here it is (a veganized version… meaning this is a vegan dish (I added some herbs and spice too cuz mamma likes it HAWT)). My non-vegan husband ate and loved it, so trust me, it’s good, even if you’re a carnivore).
Tasty and super easy to make, fabulous recipe!
- 6 potatoes, diced (after reading this article on 7 Foods Even Food Safety Experts Won’t Eat I opted for organic potatoes)
- 2 leeks, just use the white and light green parts, in 1/2 inch to 1 inch pieces
- 2 tbsp vegan butter (I use Earth Balance, but you could just use olive oil if you have that handy)
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tbsp paprika
- salt and pepper to taste
- tabasco (or any hot sauce you have on hand) to taste
Boil the potatoes in water until cooked, about 15 minutes. Drain well.
In a large skillet (I ended up using a pot actually because my skillet wasn’t big enough), saute the leeks in the butter until soft, about 8 minutes (don’t brown them, leeks don’t like that, they end up tasting burnt).
Add the vegetable broth and the potatoes and cook for a few more minutes. Add yer herbs and spices. Stir some more.
Transfer 1/2 to 3/4 of the mixture to a blender and blend until smooth. I don’t blend it all because I like having some crunchy bits.
Add salt and pepper to taste. Add hot sauce to taste.
I served this with quinoa to give it a bit more heft- brown rice would work too.
Serves about, oh I dunno… 4? John and I had this for 2 nights, plus I had some for lunch today. John is a big eater so it makes a decent amount.
Enjoy! If you try it let me know what you think!