Vegetarian Potato-Leek Soup
A hearty and creamy soup made with leeks and potatoes, perfect for a light lunch or a comforting dinner. Vegan-friendly and full of nutritious benefits.
Equipment
- 1 Stockpot Large pot
- 1 Blender Immersion blender
Ingredients
- ¼ tbsp Olive oil
- 2 N/A Leeks
- ½ cup Vegetable broth
- ¾ cup Water
- 3 N/A Potatoes
- ⅜ tsp Cayenne pepper
- ¼ tsp Salt
Instructions
- Sauté the Leeks:Start by heating 2 tablespoons of olive oil in a stockpot over medium heat. Add the chopped leeks and sauté for about 10 minutes until they soften and become translucent.
- Add the Broth and Potatoes:Once the leeks are tender, pour in the vegetable broth and water. Add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to medium-low and let the soup simmer.
- Simmer and Cook:Let the soup simmer for about 25 minutes or until the potatoes are fully cooked and tender.
- Blend the Soup:Once the potatoes are tender, remove the pot from heat. Carefully transfer the soup to a blender. Blend until smooth and creamy. If you prefer a chunkier texture, blend only part of the mixture.
- Season the Soup:After blending, return the soup to the pot. Stir in cayenne pepper and salt to taste. Adjust seasoning as needed.
- Garnish and Serve:Serve the soup hot, garnished with freshly chopped parsley or herbs of your choice.
Notes
- If you want a creamier soup, feel free to add a splash of coconut milk or cream to enhance the texture.
- For extra flavor, consider adding fresh thyme or rosemary while the soup is simmering.
- This soup can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well, so you can enjoy it later by reheating.
