Classic French Potato Leek Soup Can Be Made Vegan Recipes

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CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

CLASSIC FRENCH POTATO LEEK SOUP (CAN BE MADE VEGAN!)



Classic French Potato Leek Soup (Can Be Made Vegan!) image

Also called "Potage Parmentier" I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original.

Provided by SamiBTX

Categories     Potato

Time 4h

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 10

1 lb potato, peeled & chopped
2 large leeks, washed throughly & chopped
1 carrot, peeled & sliced
1 celery, finely chopped
1/4 margarine
1/2 soymilk (full-fat, or soy creamer)
1 tablespoon salt
1/2 teaspoon dried rosemary
1 parsley sprig
2 1/2 quarts water

Steps:

  • Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours. Season with the salt & pepper to taste. Drain vegetables, reserving liquid. Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
  • Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
  • Serve topped with chives if desired.

Nutrition Facts : Calories 81.8, Fat 0.2, SaturatedFat 0.1, Sodium 1193.6, Carbohydrate 18.7, Fiber 2.6, Sugar 2.3, Protein 2.1

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