Sunday, September 23, 2012

Healthy Herb Potato Leek Soup (Vegan)

We really don't eat potatoes too often here, so when I got a 2lb bag of them with our CSA share this past week along with some leeks, I took their suggestion of making potato leek soup. However I needed a non-dairy vegetarian version and wanted to keep it as healthy as I could. The result was a creamy flavorful soup that tastes as though it were a rich creamy higher fat laden variety, that I can still feel great about eating! The fact that it was made with fresh organic (and mostly local) ingredients made me even happier.

Healthy Herb Potato Leek Soup (Vegan)
6 servings (made about 10 cups)

  • 2 lbs potatoes (mine were small potatoes, possibly Yukon gold variety), chopped into 1 inch pieces, peel on
  • 6 small or 3 large leeks (wash well, only use bottom part-trim off green part), sliced
  • 3 small stalks celery heart with leaves, chopped
  • 2 cloves garlic, crushed and chopped
  • 8 cups organic vegetable broth
  • 1/2 TB extra virgin olive oil
  • 1 TB fresh thyme, chopped
  • 1/4 TB fresh rosemary, chopped
  • 1 tsp sea salt
  • freshly ground black pepper

  1. Wash and chop potatoes, leeks, celery.
  2. In a large pot on medium, heat olive oil. Add in leeks and saute about 3-4 minutes until softened. Watch heat that they are not browning (leeks are different than onions). Add in 1 cup of vegetable broth and stir. Simmer 3 minutes.
  3. Add the rest of the vegetable broth to the pot, turn to high. Add in potatoes and celery, bring to a boil. Lower heat, cover and simmer 25 minutes until potatoes are tender.
  4. Crush and chop garlic, chop fresh herbs. Add both to a small prep bowl along with salt. 
  5. When potatoes are ready, remove pot from heat and stir in garlic/herbs/salt mixture. In 2 batches ladle soup into your blender and blend to smooth consistency. (or you could use an immersion blender).
  6. Serve soup with freshly ground black pepper on top. Great to eat with a hearty crusty bread!

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