-
Prep time
15 minutes
-
Cook time
45 minutes
-
Serves
4-6
Author Notes
A hearty vegan version of this creamy classic dish —Carol P.
Ingredients
-
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
Directions
-
Carefully clean leeks (lots of how-to videos available)
-
Heat olive oil and saute leeks in dutch oven for about 10-15 minutes, until soft and nearly carmelized
-
When leeks are softened, add vegetable broth and potatoes to dutch oven
-
Add wine and rosemary
-
Cook on medium for about 30-40 minutes, until potatoes are very soft. Off heat.
-
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.
-
Enjoy!
See what other Food52ers are saying.