5 Ingredients or Fewer

Vegan Potato Leek Soup

December 12, 2020
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Photo by Carol P.
Author Notes

A hearty vegan version of this creamy classic dish —Carol P.

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
  • 5 large russet potatoes
  • 8 cups vegetable broth (I use Better than Bouillion)
  • 2 large leeks
  • 1/2 cup white wine
  • 1 sprig rosemary
  • salt and pepper to taste
  • 2 tablespoons olive oil
In This Recipe
  1. Clean and slice leeks
  2. Heat olive oil and saute leeks in dutch oven for about 10 minutes, until soft
  3. Meanwhile, peel and cube potatoes
  4. When leeks are softened, add vegetable broth and potatoes to dutch oven
  5. Add wine and a rosemary
  6. Cook on medium for about 1/2 hr., unless potatoes are very soft
  7. Blend with immersion blender (or regular blender or food processor) to desired consistency. Add more broth if too thin. Add salt and pepper to taste.
  8. Enjoy!

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