POTATO LEEK SOUP (American, Vegan, Vegetarian)


 


 

Ingredients  ( 6 servings )


1 lb (450 gr) leeks, white and light green parts only     3 medium potatoes     3 cloves of garlic


7 cups water     3 tbsp olive oil     1 cup cream or vegan cream or almond milk     Salt, black pepper


Optional: 2 bay leaves     Optional: 1 sprig of fresh thyme     Optional: Chopped chives


Serving suggestion: Serve with freshly ground black pepper

 



Instructions


1.  Peel the potatoes.


2.  Roughly chop and wash the leeks and potatoes into 1 inch (2.5 cm) pieces.


3.  Finely chop the garlic.


4.  Heat the olive oil in a pot. Add the leeks and garlic. Cook over medium heat for about 8-10 minutes until the leeks are wilted, stirring frequently. Do not brown.


5.  Add the potatoes. Stir for a minute.


6.  Add the hot water, potatoes, bay leaves (if using), sprig of thyme (if using), salt and pepper. Bring to a boil.


7.  Cover and adjust the heat to low. Simmer until the potatoes are soft, about 15-20 minutes.


8.  Fish out the bay leaves and thyme sprig (if you have added them).

 

9.  Run the soup in batches in a food processor. Do not forget to leave the food processor’s vent open.


10.  Rinse the pot with water to get rid of the residue.


11.  Pour the soup into the pot. Add the heavy/vegan cream or almond milk.  Add black pepper. Mix well.


12.  Let the soup simmer for another 5 minutes.  If the soup is too thin you can extend the cooking time. If too thick, add more hot water.


13.  Adjust the seasoning and serve hot with freshly ground black pepper.

 

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