Description
This Rustic Potato Leek Soup—a timeless peasant staple—gets a modern, plant-based makeover that shines with light, warming flavors.
Ingredients
Scale
Base Ingredients:
- 2 large leeks, 1/2-inch half-moons, (white and light green part only)
- 1 large white onion, fine dice
- 2 celery ribs, small dice
- 1 Tablespoon minced garlic
- 3 cups low-sodium vegetable broth *
- 4 cups water
- ¼ cup nutritional yeast
- 1 Tablespoon reduced-sodium tamari *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 ¼ teaspoons dried crushed thyme leaves (+/-) *
- ¼ to 1 ¾ teaspoons sea salt (+/-)
- Pinch to ½ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 5 cups potatoes, peeled, ¼-inch dice *
- 1 Tablespoon red wine vinegar
- 2 teaspoons almond butter *
Optional Toppings:
- Chopped fresh parsley (or fresh chives)
- Sprinkle Vegan Parmesan Cheese
Instructions
- Chop and clean the leeks, using only the white and light green parts. Place the chopped leeks into a large bowl filled with cold water, separate the layers, swish the leeks in the water to release any dirt that could be trapped within the layers, and allow to soak for 10 minutes. Then lift out the leeks from the water into a colander to drain. Set aside until ready.
- In a large stockpot, sauté the diced onions and celery, simmer for 5 minutes over medium-high heat until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the leeks and continue to sauté until the leeks are reduced in size, approximately 4 to 5 minutes.
- Add the minced garlic to the pot, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients, the Spice/Herb Ingredients, and cubed potatoes, stir well, bring to a boil, then immediately lower to a low-percolating boil. Boil for 15 to 20 minutes.
- Stir in the almond butter and red wine vinegar, stir well until the almond butter is completely dissolved into the soup broth, simmer for another 10 to 15 minutes or until the potatoes are perfectly tender.
- Remove the pot from the heat, cover with a lid, and let sit for 15 minutes to allow the flavors to marry and the potatoes to continue to infuse with the soup broth flavors. After 15 minutes, then remove and discard the bay leaves.
- Top individual servings with a sprinkle of Vegan Parmesan Cheese and/or chopped fresh parsley. Enjoy with crusty bread or with a simple side salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 8 to 10 (makes 10 ½ cups)