This is an all-time favorite that is really simple and always delicious. It’s incredibly easy to prepare by using a food processor or even an immersion blender. The recipe is simple and a great base for then adding other ingredients such as veggie ham, peas, carrots or other herbs of your choice. You can also puree it to your desired consistency. I like this soup with some chunkiness to it, but feel free to blend away if you want it creamier.
INGREDIENTS:
2 lbs Yukon Gold potatoes, peeled and cut into 1/2″ pieces
4 leeks, thinly sliced
3 Tbs Earth Balance
4 C vegetable broth
1 tsp salt
1/4 tsp white pepper
1-1/2 C soy milk (or other non dairy milk)
Fresh chives, chopped (optional)
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)
DIRECTIONS:
In a large soup pot, saute the leeks in the Earth Balance for 5-7 minutes, or until the leeks are soft and tender.
Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat and cover. Simmer for 20 mins.
Remove from heat and in batches, scoop out (broth and all) into a food processor and add about a 1/4 to 1/2 C of soy milk. Now…like mashed potatoes, I like my potato soup with chunks of potato–none of this smooth whipped stuff. So…where you stand on the potato-texture debate, will determine how long you process the soup. For me, I just whirl it around for about 3-5 seconds–just enough to mix it all together and be left with small chunks. Otherwise, whirl away until you’ve reach your desired consistency. I then transfer each batch to a large bowl. Repeat the previous steps and then transfer back into the soup pot. I like to serve a bowl of this with a dollop of sour cream and some chopped chives. A little vegan cheddar cheese never hurts though. Enjoy!
