Vegan Leek and Potato Soup
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Cuisine
Vegan, gluten-free
Vegan Leek and Potato Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 leek white parts cut in half then chopped, rinsed well. Discard greens or use them to make a broth
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp curry powder this is optional—I like a little spice to my soup but you can substitute with onion powder and garlic powder
- 1 L vegetable broth low sodium, 4 cups
- 3 potato peeled and chopped, medium, white
- 1/2 tsp salt to taste
- black pepper to taste
Instructions
- Over medium heat, cook leek and olive oil until leeks look melted. Add garlic cloves and cook for another minute until fragrant.
- Stir in curry powder. Add vegetable broth and chopped potatoes. Bring to a boil, cover and lower to a simmer for 30 minutes or until potatoes are fork tender.
- Remove from heat, transfer to a blender or use an immersion blender to puree the soup. Continue blending until soup is velvety smooth.
- Serve with black pepper and some buttered rye toast!
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