Snow! We finally got some this weekend! What better to make on a chilly, snowy night than a big pot of soup? My friend Jenn sent me a recipe that she used for potato and leek soup from Meals Matter, but it wasn’t vegan. She raved so much about the recipe that I HAD to try my hand at making a vegan version! It was actually pretty simple and I loved how easy it was to throw it together. Check out how few ingredients are needed:
In my picture, I included vegetable bouillon cubes, mainly out of convenience, but those things are packed full of salt! Canned vegetable broth also has the same problem. My friend Aubrey over at Project Lovegood posted a great way to make homemade veggie broth – making it yourself to cut down on salt and other unhealthy additives while also using up those veggie scraps is DEFINITELY the ideal way to go!
The original recipe calls for 11 cups of leeks – personally, I only use about 8. Depending on the size of your leeks, you may need anywhere from 6-8 leeks to reach that amount.
Leeks are a member of the same family as onions and garlic, and share some of the same benefits: they contain allyl sulfides, which are known to help fight cancer; they also help to lower blood pressure and protect against heart disease. As delicious and healthy as leeks are, they can be a pain in the you know what to clean! When cooking with them, you really only want to use the white and light green areas:
After cutting off the dark green leaves, you are left with the picture above. Take that small segment and cut it in half like this:
It might be tough to see, but the leek has lots of layers. Take each half of your leek and run it under water, fanning through each layer like a deck of cards to get all of the dirt and grime out. Some people wait until after they chop the leek to run it under water, but I am always afraid that I will miss something and my recipe will end up gritty. Once washed, place the leek cut side down and chop it into small semi circles.
The rest is a cinch! As my friend Jenn pointed out, this soup was incredibly easy to put together, even while taking care of her two little girls! You wind up with a buttery, deliciously warming soup that you will find yourself going back for again and again!
- 6-8 leeks
- 4-5 medium sized red potatoes
- 5.5 cups of vegetable broth (or 5.5 cups of water with 4 veggie bouillon cubes)
- 3-4 TB of vegan butter
- ½ TB of dried thyme
- Sprinkle of white flour
- Salt to taste
- Cut leeks according to the instructions above, using only the white and light green portions.
- Melt butter on medium heat in a tall soup pot (I use just enough to cover the amount of leeks I chop - it has always been between 3 and 4 TB) and add leeks
- Cook leeks in butter until they are tender, stirring occasionally - usually about 10 minutes or so.
- While leeks are cooking, peel red potatoes and chop into small cubes.
- OPTIONAL - sprinkle flour on top of the tender leeks, just enough to cover them, and then stir until they are coated. The flour helps make the consistency of the soup a bit less watery, but can certainly be left out. I have made it both ways and I don't really taste a difference.
- Add vegetable broth, potatoes and dried thyme to the pot, stirring to mix all ingredients.
- Cover and simmer on medium low heat until the potatoes are tender - this will depend on how small you chopped your cubes, but it usually takes about 15-20 minutes.
- After simmering, season soup to taste - I don't usually add any extra salt, but some may want to.