Thursday, April 9, 2015

Potato Leek Soup

This is another of my long standing favorite recipes. I make this soup frequently and am always happy with it. I did not grow up eating leeks, and once I tried them I found I liked their delicate onion flavor. This soup is made with simple ingredients that are complemented by the leeks.

Potato Leek Soup


1 tsp olive oil
1 tbsp vegan margarine
1/2 medium onion, diced
2 carrots, peeled and diced
2 stalks of celery, diced
3 leeks, washed well and chopped
4 russet potatoes, washed and diced into bite sized pieced (you can peel them or leave the peel on)
5 cups of vegetable broth
1/4 tsp nutmeg
1/4 tsp black pepper
salt to taste
1/2 cup plain unsweetened soy milk - optional


Heat the oil and margarine in a large soup pan over medium heat.

Dice the onion and add it to the pan and let it soften while stirring occasionally. This should take about 5-7 minutes.

While the onion is softening, dice the carrots, celery, leeks, and potatoes. Add them to the pan and let them start to cook down. Stir frequently and let the vegetables cook for a few minutes. You can let them go for up to about 10 minutes. 

Then add the broth and let it cook for about 20 minutes. When the vegetables are tender add the nutmeg, black pepper, and salt to taste. Finally, add the plain soy milk if you want a creamy soup. You can also smash some of the potatoes against the side of the pan to thicken the broth some more.

For 10 bowls. Nutritional information from 

Nutrition Facts
Serving Size 267 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 51%Vitamin C 36%
Calcium 4%Iron 8%
Nutrition Grade A
* Based on a 2000 calorie diet

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