Nowhere near as delicious as my oma's potato soup, but delicious nonetheless. I wanted to make a flavorful creamy potato soup without any dairy products or commercial broths and came up with this quick and easy recipe. I added a turnip only because I had one on my vegetable bin from my co-op box and didn't know what else to do with it. I'm not keen on turnips, so hiding one in this soup sounded like a good idea! You can obviously leave it out and just use another potato. You can also substitute vegetable or chicken broth for the water, if you like.
Vegan Potato Leek Soup
1 tablespoon olive oil
3 leeks, cleaned* and chopped
1 small onion, chopped
2 cloves garlic, minced
4 medium potatoes, peeled and coarsely chopped
1 turnip, optional, coarsely chopped
1/4 cup fresh parsley
salt & pepper
* To clean leeks:
Leeks tend to have a lot of sand or dirt between the layers as they grow, so you'll want to clean them well. Trim roots and tops off leeks. Slice vertically and then horizontally into 1/2" pieces. Rinse in a bowl of cold water to remove sand and dirt from the leeks then drain.
1. Heat olive oil in a stock pot over medium-high heat.
2. Add leeks, onion and garlic and cook until onion starts to become translucent, about 3 minutes.
3. Add potatoes, turnip, parsley to stock pot. Season with salt and pepper and stir to combine. Add enough water to cover the vegetables.
4. Bring to a boil, then reduce heat to a simmer. Cook until potatoes and turnips are fork tender, about 20 minutes.
5. Working in batches, puree the vegetable mixture in a blender or food processor until smooth. Or use an immersion blender. <<--I need one of these! Return soup to stock pot and taste for seasoning, adding salt and pepper, if necessary. You may also add additional water until the soup is the consistency you prefer.
6. Continue to keep soup warm until serving.
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