30 Minute Leek And Potato Soup Food

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30-MINUTE LEEK AND POTATO SOUP



30-Minute Leek and Potato Soup image

The whole family will love this creamy & comforting leek and potato soup! It's made with 7 plant-based ingredients, takes only 30 minutes to cook, and is rich in flavor.

Provided by Bethany Kramer

Categories     Main Course     Soup

Time 37m

Number Of Ingredients 9

4 medium-sized leeks, chopped and cleaned ((see notes))
2 lbs Yukon Gold potatoes, peeled and diced
4 1/2 cups vegetable broth
1 small yellow onion, diced ((or half a large onion))
1-2 Tablespoons oil, vegan butter, or butter
3 garlic cloves, minced
salt & black pepper
fresh thyme sprigs
chives, chopped

Steps:

  • Rinse and drain leeks: in a small bowl add chopped leeks and rinse thoroughly before draining.
  • Soak potatoes: place diced potatoes in a bowl with cold water and set aside.
  • Saute arromatics: In a large pot on medium heat saute garlic, leeks, and onion together with oil and pinch of salt until soft - about 5-7 minutes.
  • Add additional ingredients: Drain water from potatoes and add to pot along with vegetable broth, thyme sprigs, and salt & pepper - cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  • Blend soup: Use a fork to remove the thyme sprigs. Then using a hand-blender or high-powered blender, puree ingredients until the consistency is creamy and smooth (about 20-30 seconds). Note: if using a blender you may need to blend the soup in batches.
  • Season and serve: season soup to taste with salt & a good amount of black pepper. Taste, and adjust flavor as needed. Serve with chopped chives and enjoy!

Nutrition Facts : Calories 172 kcal, Carbohydrate 40.6 g, Protein 4.4 g, Fat 0.4 g, Sodium 460.1 mg, Sugar 6.3 g, ServingSize 1 serving

ROASTED LEEK AND POTATO SOUP - BEST RECIPE EVER!



Roasted Leek and Potato Soup - Best Recipe Ever! image

I adapted this from: http://crepesofwrath.net/2013/02/08/carrot-potato-leek-soup/ Without a doubt this is the most delicious Leek and Potato soup I've ever had.

Provided by Ex-Pat Mama

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into chunks
3 medium carrots, peeled and cut into chunks
1 large leek, sliced
6 garlic cloves, skins left on
1/3 cup olive oil
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne (to taste)
1/4 teaspoon black pepper
1 pinch cinnamon
6 cups vegetable broth

Steps:

  • Heat oven to 400º F. Place all veggies on a large baking tray.
  • Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
  • Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
  • Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.

Nutrition Facts : Calories 251, Fat 12.4, SaturatedFat 1.7, Sodium 422, Carbohydrate 32.9, Fiber 4.7, Sugar 3.3, Protein 3.9

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