Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, potato and leek soup - vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Potato and leek soup - vegan is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Potato and leek soup - vegan is something which I have loved my entire life. They’re fine and they look wonderful.

It's made without cream, is low-fat with an oil-free option, and ready in Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you. This vegan potato leek soup is everything you want a soup to be!

To begin with this particular recipe, we have to first prepare a few ingredients. You can have potato and leek soup - vegan using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Potato and leek soup - vegan:

1. Prepare 3 cups vegan stock
2. Make ready About 350 g potatoes - which works out to about 3 medium-sized potatoes or about 1 1/2 cups - peeled and chopped into bite-sized chunks
3. Get 1 leek, finely chopped
4. Prepare 1 tsp fresh oregano, finely chopped
5. Take 1 tsp fresh thyme, finely chopped
6. Get 1 tsp flat-leaf parsley, finely chopped
7. Make ready 1 tsp salt
8. Get Generous pinch of pepper

A hearty, creamy and dairy-free potato leek soup that will most definitely hit the spot during these cold winter months. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Instructions to make Potato and leek soup - vegan:

1. Put the potatoes, leek and stock in a pan. Bring to a boil.
2. Add the herbs and seasoning.
3. Simmer for about 30 mins - til the vegetables are tender.
4. If you feel like it, blend the soup to make it smooth. I usually just mash the potato a bit if the chunks are big.
5. Serve, season to taste and enjoy 😋

This creamy vegan potato leek soup combines my two favorite things along with a somewhat underrated winter vegetable: leeks. I never really knew too much about leeks until I did a year abroad in Wales, then I couldn't escape them! They were everywhere: in sandwiches, pies, soups, sauces or. ♥ In today's video, I try the first recipe from my new vegan cookbook! The potato leek soup is one of the recipes I prepared for my week experiencing the SNAP food challenge. I wasn't sure if leeks would fit into the budget, but In spite of the name, this creamy vegan potato leek soup contains not a drop of cream, cashew cream, coconut milk, soy milk, or any other.

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