Creamy Potato-Leek Soup [Recipe of the Week]
Creamy Potato-Leek Soup
This vegan soup is hearty enough for anyone to enjoy as a meal! You can make it creamy or pulse some potatoes in at the end for a chunky soup. You could even add some white beans for more protein. We encourage you to take this recipe and make it your own! Let us know what you try and how it turned out in the comments below or on Facebook.
1 lbs leeks, trimmed and roughly chopped
2 tbsp olive oil
2 lbs russet potatoes, roughly chopped
4 cups vegetable broth
1 tsp kosher or sea salt
½ tsp ground black pepper
½ cup fresh parsley
- Saute leeks in oil until slightly tender, about 5 minutes.
- Add potatoes, broth, salt and pepper and boil until potatoes are tender, about 15 minutes.
- In batches, add soup to FourSide or WildSide+ jar and secure lid.
- Select "Sauces" setting or blend on Medium Low (speed 3 or 4) for 30 seconds. Repeat until all soup is blended, or leave 2-3 cups unblended to give some texture to the soup.
- Garnish with parsley.
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