Vegan Potato Leek Soup Recipes

VEGAN POTATO LEEK SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Puree soup to desired consistency using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan. If desired, stir in coconut milk. Cook and stir until heated through. Sprinkle with green onions.

SLOW COOKER VEGAN LEEK AND POTATO SOUP

Steps:

• Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
• Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
• Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.

VEGETARIAN POTATO-LEEK SOUP

Steps:

• Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
• Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
• Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

" CREAMY " VEGAN POTATO-LEEK SOUP

Steps:

• Heat olive oil in a 4-quart pot.
• Sautee the sliced leeks about 5 minutes or until slightly tender.
• Add garlic and sautee another minute or so.
• Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
• Add beans, rosemary, salt, and pepper, and more broth, if necessary.
• Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
• Sprinkle with soy cheese, if desired.