I picked up some beautiful baby leeks at the market on saturday along with some red potatoes. I was going to roasted them up together and then my husband said “would it be okay to potato leek soup” and of course I jumped at the chance to make soup especially when it was my husband requesting it (he isn’t so hot on soups usually). So tonight after an amazing dinner of roasted butternut squash and braised collards I decided to whip up batch of Creamless Potato Leek Soup.
- 1 T olive oil
- 5 baby leeks, cut into thin slices, whites only
- 2 stalks of celery, diced
- 1 large carrot, diced
- 5 cloves of garlic, minced
- 4 medium red potatoes, washed and diced
- 4 cups vegetable stock
- 1 cup non-dairy milk
- 1 T nutritional yeast
- salt and pepper to taste
- Heat olive oil in a large heavy bottom pot over medium high and add the leeks, celery and carrot. Cook for 5-7 minutes until everything has softened.
- Stir in the garlic and cook for a minute or 2.
- Add the potatoes and stir everything together then add the stock.
- Let the stock come up to a boil and then turn down to a simmer, cover and let cook for 30-35 minutes until the potatoes have softened.
- Add the “milk” , nutritional yeast and salt & pepper. At this point you can puree with an immersion blender or standard blender if you’d like, otherwise just leave chunky.