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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4-6
Author Notes
A hearty vegan version of this creamy classic dish —Carol P.
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Ingredients
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8 cups
vegetable broth (I use Better than Bouillion)
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2
large leeks, cut crosswise in 1/2 in. slices
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5
large russet potatoes, peeled and cubed
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1/2 cup
white wine (optional)
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1 sprig
rosemary
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salt and pepper to taste
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2 tablespoons
olive oil
Directions
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Carefully clean leeks (lots of how-to videos available)
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Heat olive oil and saute leeks in dutch oven for about 10-15 minutes, until soft and nearly carmelized
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When leeks are softened, add vegetable broth and potatoes to dutch oven
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Add wine and rosemary
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Cook on medium for about 30-40 minutes, until potatoes are very soft. Off heat.
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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.
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Enjoy!
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