Wondering what to serve your vegan guests? Try this creamy potato leek soup.
Creamy Potato Leek Soup (vegan)
Serves six
This creamy potato soup is perfect for a cool winter evening.
Boil 2 cups of water in a 4 quart sauce pan and add
1 lb potatoes (I used gold minis) chopped into small chunks
Return water to a boil and turn the heat down and cover the pan (the water should cover the potatoes—add more if needed).
Heat 1 tsp. of olive oil in a medium frying pan on medium heat and add:
If you prefer a whiter-looking soup, don’t use the green part of the leeks.
3 stalks of leeks-washed thoroughly and chopped into ¼-inch rounds
2 cloves of garlic, sliced
Boil the potatoes and sauté the leeks and garlic for about twenty minutes—stir occasionally.
In a large blender (I use a Blendtec), add:
½ cup of water
½ cup raw cashews
1 tsp. salt
½ tsp. white pepper
15 oz. of cooked Great Northern Beans (1 can, drained, or you can cook an entire package of Great Northern Beans up ahead of time and freeze them in 15 ounce portions)
Blend on high speed for at least a minute (more if your blender doesn’t achieve really high speeds).
When the potatoes are soft, add the ‘cream’ mixture and stir. Next, put the leeks and garlic into the blender, along with ½ cup of water and blend on high speed for a minute. You may need to blend the leeks in two batches if you have a small blender.
Pour the leek mixture into the potato mixture and add a cup of water to the blender to rinse it out and then pour it into the soup as well. Make sure everything is heated through and garnish with roasted red peppers or sun dried tomatoes.
©2013 Anita Strawn de Ojeda
If you’d like to know more about why I develop these recipes, read my Healthy (er) Choices Manifesto.
