Vegan Potato Leek Soup

I was beginning to feel a cold coming on. It really made me want an easy hot soup. vegan potato leek soupI also wanted to stay on budget seeing how I’ve been spending so much money for holiday food lately. So I had this really big bag of potatoes, so of course the easiest thing I could think of was potato leak soup. So to make this soup totally vegan, I used smoke flavoring instead of bacon. I bought some hemp milk instead of soy milk. I’ve been experimenting with different vegan milks, because I don’t particularly like the taste of soy milk and coconut milk is not always appropriate. I must say the hemp milk worked out perfectly. It gave just the right amount of creaminess without changing the flavor. I garnished it with some chives and some vegan bacon bits. I wanted to bake fresh-baked focaccia bread, but it got too late and I settled for some nice crusty artisan bread from Whole Foods.

Vegan Potato Leek Soup
 
Prep time
Cook time
Total time
 
Potato and Leek Soup Prep Time: 1 hr 15 mins | Cook Time: 45 mins | Servings: 1½ quarts soup, or about 6 servings | Difficulty: Easy
Author:
Serves: 8 servings
Ingredients
  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 tablespoons earth balance
  • 1 tsp liquid smoke
  • ½ cup dry white wine
  • 5 cups vegan chicken stock
  • 1 to 1¼ pounds russet potatoes, diced
  • 1½ teaspoons salt
  • freshly ground pepper
  • ½ to ¾ cup cashew cream
  • 2 tablespoons snipped chives
Instructions
  1. Trim the green portions of the leek.
  2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
  3. In a large soup pot over medium heat, melt the earth balance. Cook for 5 to 6 minutes, stirring occasionally.
  4. Add the chopped leeks and cook until wilted, about 5 minutes.
  5. Add the wine and bring to a boil.
  6. Add the chicken stock, liquid smoke, potatoes, bay leaves, black pepper, fresh thyme, salt, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
  7. Puree the soup in a food processor or blender.
  8. Stir in the cashew creme and adjust the seasoning, if necessary.
  9. Serve with some of the snipped chives and vegan bacon bits sprinkled over the top of each bowl of soup.

 

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