Creamy Vegan Potato Leek Soup
Facebook0Twitter0Linkedin0Email1X Yummly0 print Medium | Servings: 4 | Ready In: 30 minutes | Yield: 10 cups This satisfying, creamy vegan soup gets healthy flavor from sweet leeks and smoky paprika. Gluten-free and oil-free, this is pure comfort food based on a classic French recipe. Make a big batch in your Slow Cooker for easy weeknight meals. Ingredients 2 large leeks 2 teaspoon smoked paprika 1 teaspoon dried thyme 2 medium russet potatoes 4 cloves garlic 1 bay leaf 4 cups vegetable stock 2 cups water Salt and pepper, to taste 2 tablespoons chopped fresh chives, for garnish How it’s Done: To clean the leeks: Cut off the green ends and the roots of the leek. Halve and then thinly slice leek. Rinse leek under running water to remove any grit. To make the Creamy Vegan Potato Leek Soup: Place the sliced leeks in a large pot with the smoked paprika and thyme. Cover and cook over medium-high heat until leeks soften and paprika is aromatic, about 5-7 minutes. Meanwhile, peel the potatoes and cut into large chunks. Add the potatoes, garlic, vegetable stock, water, and bay leaf to the pot. Cover, bring to a boil, then reduce to a simmer. Cook until potatoes are completely tender, about 10-15 minutes, depending on how big your potato chunks were. To puree and finish the soup: Remove the bay leaves. Puree with an immersion blender or in a standing blender. Don’t use a food processor or you’ll get gummy soup. Taste to adjust