Like I mentioned last week, I have a rather large bag of unhappy looking potatoes sitting in my pantry awaiting it’s destiny. I’ve been craving soup like mad this week (I’ve made it 3 times in 5 days!) so it seemed like perfect timing to use up those spuds for a quick soup!
I tried to take some photos but they weren’t turning out so great so I’ll just borrow this one from here:
Recipe from Vegan Visitor
CREAMLESS POTATO LEEK SOUP
4 Medium Yukon Gold Potatoes, peeled and diced
2 Large Leeks, light green and white parts
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme, 1 teaspoon dried
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock or Water
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste
1 Cup Unflavoured Soy Milk
Rinse the leeks well then thinly slice.
Peel and dice the potatoes.
In a large stockpot, heat the oil over a medium-high flame.
Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
Pour over the wine and sauté for an additional minute.
Add the potatoes and stir well to prevent sticking.
Add the stock, salt, bay leaves, rosemary and thyme.
Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
Add the pepper and remove the bay leaves and thyme stems.
Then blend with a hand immersion blender or a food processor until smooth.
Once slightly cooled, stir in the soy milk.
Adjust salt and pepper, if necessary.