Rustic Vegan Potato Leek Soup
Savor the heartiness of rustic vegan potato leek soup! Chunky, creamy, and perfect for warming up any day.
Equipment
- Large pot
- Knife
- Immersion or countertop blender
- Measuring cups
Ingredients
- 2 leeks cut into ¼-inch (6-mm) slices
- 2 tablespoons 28 g nondairy butter
- 2 tablespoons 8 g finely chopped lemongrass
- 4 cups 940 ml vegetable broth
- 1½ pounds 690 g russet potatoes, unpeeled and diced
- Salt and pepper to taste
Instructions
- Cut the leeks into ¼-inch slices, using most of the leek until it forks into separate leaves.
- In a large pot, melt the nondairy butter over high heat.
- Add the sliced leeks and lemongrass, and sauté until browned, about 2 minutes.
- Pour in the vegetable broth to deglaze the pot and bring the mixture to a boil.
- Add the diced potatoes, reduce the heat to a simmer, cover, and cook for 30 minutes.
- Using an immersion blender, blend the soup until mostly smooth but leave some chunks for a rustic texture.
- Alternatively, use a countertop blender, blending in batches and letting the soup cool slightly first.
- Season with salt and pepper to taste.
- Serve warm, and enjoy!
Note:
- If using a countertop blender, let the soup cool slightly before blending to avoid hot-liquid splashes.
Notes & Wine Advice
Wine advice:
Pair with a crisp Sauvignon Blanc or a light Chardonnay to complement the soup’s earthy flavors.Nutrition values
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 7 g | Sugar: 3 g