Quarantine Recipes: Potato Leek Soup
Yesterday I noticed all my potatoes were starting to get those horrible little “eyes” on them, so I needed to cook them up ASAP. I’ve since read that potatoes (and onions) should be stored not just in a cool, dark spot (I have them in a drawer lined with paper bags), the space should also be ventilated. We’d had the drawer completely shut, which is a definite no-no. I’ve remedied the situation by leaving the drawer cracked so the onions and future potatoes can breathe (future because I used all of the current ones in this recipe).
I also had a couple big leeks in the fridge that were threatening to go bad, so naturally I made potato leek soup! I’m so pleased I did, because it is divine.
Ingredients:
6 russet potatoes, cut into 2” cubes/pieces (you can peel if you like, but the nutrients are in the skin so I scrubbed them well and left it on)
4 Tbsp vegan butter
2-3 large leeks, trimmed and washed (just use the white and light green parts)
4 cloves garlic, chopped
5 cups vegetable broth (I used Imagine brand No Chicken Broth)
4 sprigs fresh thyme
2 bay leaves
1/2 tsp black pepper
1/2 tsp salt
1/2 cup extra creamy oat milk (or other plant-based creamer)
1/4 cup nutritional yeast (optional, to add a slightly cheesy flavor)
Instructions:
Melt butter in a large pot over medium-high heat.
Add leeks and garlic and cook until leeks are soft.
Add potatoes, broth, thyme, bay leaves, salt, and pepper and bring to a boil.
Cover and reduce heat to medium-low. Simmer for 25 min until potatoes are fork tender.
Fish out thyme sprigs and bay leaves and discard.
Using an immersion blender, blend until homogeneous.
Add oat milk (or other creamer) and nutritional yeast (if you want!) and stir well.
Serve with parsley and vegan bac’n bits.
Enjoy!
