Creamy Potato Leek Soup2014-03-26
- Servings : 8
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
As winter ends and spring nears, this soup is a nice bridge between the two. It’s super creamy and very flavorful with minimal ingredients. It makes a large batch, so you can freeze some for another day as well!
- 5-6 medium russet potatoes, unpeeled and chopped
- 2 large leeks, sliced
- 1 Tbsp olive oil
- 1 carton vegetable broth (about 4 cups)
- 4 cups water
- 1 Tbsp rosemary
- 1-2 bay leaves
- 1 cup canned coconut milk (optional)
- 1/2 cup nutritional yeast
- juice from 1 lemon
- 2 tsp salt, or to taste
- freshly ground black pepper, to taste
Heat olive oil on low heat in large pot. Add sliced leeks and saute until fragrant and softening, 3-4 minutes. Add potatoes, broth, water, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20-30 minutes until potatoes are easily mashed.
Add coconut milk if using, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches. Serve and enjoy!
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