This is going to be a new staple in our home. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. we had your waffles for our Easter breakfast and we are making your mushroom gravy and scalloped potatoes later today! Remove from the heat and remove the bay leaves. Leeks are actually very mild in flavor, and of course potatoes are not strong in flavor. It is: Leftovers keep very well and can be reheated the next day, so if you’re cooking for less people that’s not a problem at all! Hi! Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive. Your feedback is really appreciated! I made it with coconut milk instead of coconut cream because it wasn’t available at my local grocer. I am a firm believer that one can eat soup year round however, soup is especially more comforting in the cold and rainy months. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Alternatively, slice the leeks, then put in a colander and wash well under running water. It is an easy, delicious recipe! Leave a comment and rate it below. Please do us a favor and rate the recipe as well as this really helps us! Your email address will not be published. Let us know in the comments! Thank you for sharing . The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I have the leeks in front of me and I’m just getting started on a new batch. I love to hear what you think, or any changes you make. My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. , I loved this recipe. First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. The flavor is quite strong. good for using up leeks . It’s also freezer friendly and can be stored in the freezer for up to 3 months. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I have it on the stove now and I’m getting ready to eat it. Please read my, Homemade Oat Milk (Creamy and Delicious) ». She and her family pick them in their woods. Then add in some spices. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. So happy to hear that Kim! These include chives, thyme, oregano, basil, parsley, watercress and more. This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! Thank you! Did not use coconut cream/milk before in soups. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. Comment Policy: Your feedback is really appreciated! So happy you like the recipe! Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Thank you very much for sharing and helping bring my friend some comfort! When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. These include chives, thyme, oregano, basil, … Yukon/yellow? This vegan potato leek soup makes an excellent appetizer but also main course! Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked. , Either russet or yukon gold will work great here.

vegan potato soup leek

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