Potato Leek Soup: Vegan, Simple!
- September 2017
6 tennis ball sized white potatoes (or any equivalent in size and color), washed but not peeled, and diced
2 large leeks, all the white and most of the green parts
1/2 yellow onion
2 cloves garlic
2 Tablespoons olive oil
3 Tablespoons white wine, if you have some
1/2 tsp thyme (fresh would be better)
1/2 tsp rosemary (fresh would be better)
4 cups vegan bouillon (that’s 4 cups of hot water with 2 cubes dissolved in it)
2 cups water
1 tsp salt, or to taste
fresh black pepper to taste
1 cup plain soy milk (make sure it is truly plain!)
Rinse the leeks and slice them thinly. Dice the potatoes. Heat the oil in your large stockpot, saute the leeks for a few minutes. Add the wine if you have it. Saute the potatoes (take care they don’t stick) and onion and garlic.
Add the bouillon, water, salt and herbs. Simmer until the potatoes are very soft, about 20 minutes. Add the pepper.
Use your stick blender to blend it, or a countertop blender.
Stir in the soy milk.
Adjust salt and pepper to taste.