I’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas š )
INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really likeĀ Better thanĀ Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream
DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!
- 5 medium russet potatoes, peeled and cut into 1" dice
- 2 large leeks (mostly white parts with a little of the green parts), chopped
- 4 C veggie broth (I really like Better than Bouillon)
- 3 Tbs Earth Balance
- 2 cloves garlic, crushed or minced
- 6 Tbs nutritional yeast
- 1 C almond milk
- 2 tsp shallot salt
- 1 tsp celery salt
- 2 dashes black pepper
- 2 dashes white pepper
- Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream
- In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
- Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
- I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
- Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!
Ā
Have not heard of ‘shallot salt.’ Do you make it yourself, or can it be purchased?
I got it at Savory–a spice shop. I use it all the time!
Hi April, this recipe is timely. I’ve got loads of leeks and potatoes and in definite need for comfort food at this time. What do you mean by an immersion blender? I’ve got an Oster and a Vitamix blender…which one of these would work best for this recipe? Thanks!
I’ve been thinking about you, Teresa!
An immersion blender is like a hand blender–that way, you don’t have to transfer the soup to a food processor/regular blender; it stays in the pot. My food processor is on the small side, so I typically need to puree stuff in batches if there’s a lot.
Perfect timing for this recipe! I just bought a bunch of leeks for a recipe and knew that I wanted to use the rest in a leek-potato chowder. I bought a Cuisinart immersion blender just so I could make more soups and I love it; I hope you get one for Christmas, they are fantastic! I think Wednesday will be a great night to make this since the temps here are supposed to drop to the 20s. Thank you!
Comfort food for sure. Yeah, it looks like we could actually get some weather on Wed, but as you know, with CO, it’ll probably be different by Thursday!
Yup..the only thing predictable about CO weather is its unpredictability!