Potato and leek soup – vegan. Feel free to peel the potatoes or leave the skin on (I left the skin on). Saute: In a large dutch oven or pot, heat the oil/water over medium heat. Adjust the heat as necessary so as not to brown the leeks.
Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are soft and cooked. Remove from the heat and remove the bay leaves. You can cook Potato and leek soup – vegan using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Potato and leek soup – vegan
Slice the leeks and fry gently in a large saucepan until soft. Set about a third of the leeks aside in a small bowl. Clean and cut the potatoes into cubes, (no need to peel). Use a hand blender or food processor to blitz the soup to a smooth puree.
Potato and leek soup – vegan instructions
Next add the spices and garlic, and continue to cook and stir for one minute or so. Drain leeks and add to a large soup pot. Add just enough water or veg broth to prevent sticking, and saute the leeks until they are very soft. Drain potatoes and chop approximately ΒΌ of them into bite-sized pieces. In a large saucepan, heat oil over medium-high heat.