5 Ingredients or Fewer

Vegan Potato Leek Soup

December 12, 2020
0 Ratings
Photo by Carol P.
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4-6
Author Notes

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

What You'll Need
  • 8 cups vegetable broth (I use Better than Bouillion)
  • 2 large leeks, cut crosswise in 1/2 in. slices
  • 5 large russet potatoes, peeled and cubed
  • 1/2 cup white wine (optional)
  • 1 sprig rosemary
  • salt and pepper to taste
  • 2 tablespoons olive oil
  1. Carefully clean leeks (lots of how-to videos available)
  2. Heat olive oil and saute leeks in dutch oven for about 10-15 minutes, until soft and nearly carmelized
  3. When leeks are softened, add vegetable broth and potatoes to dutch oven
  4. Add wine and rosemary
  5. Cook on medium for about 30-40 minutes, until potatoes are very soft. Off heat.
  6. Blend with immersion blender (or regular blender or food processor) to desired consistency. Add more broth if too thick. Add salt and pepper to taste.
  7. Enjoy!

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