Potato leek soup vegetarian recipe - Vegetable soup

Author: Gladys Mcfall

Vegetable soup Soups amp Stews Soup Potato

If you’re looking for a light take on potato soup, try this potato-leek soup recipe made with vegetable broth and spiced with fresh ginger and lemon juice. This soup is a blending of several different recipes and was created as a quick-fix dinner for a vegetarian friend using ingredients I had on-hand.

Vegetarian Potato-Leek Soup
Potato-Leek Soup
Healthy Potato Leek Soup
Potato Leek Soup (Vegetarian)
How to make potato leek soup?
How to make the perfect potatoes and potatoes soup?
How do you cook leeks and potatoes in a Dutch oven?
Is vegan potato leek soup gluten free?

Vegetarian Potato-Leek Soup

Healthy potato-leek soup for vegetarians.
Provided by: plasticRobot
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

¼ cup olive oil, divided
2 leeks, chopped
1 (32 fluid ounce) container vegetable broth
1 ¾ cups water
2 pounds potatoes, cut into cubes
⅜ teaspoon cayenne pepper
¼ teaspoon salt

Nutrition:

How to cook:

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Notes: Easy Creamy Potato Leek Soup, Heat the olive oil in a large soup pot over a medium heat. Add the leeks and cook, stirring often, for 7-10 minutes or until soft (don’t allow them to …

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potato leek soup vegetarian recipe

POTATO LEEK SOUP | the coziest vegetarian soup

This vegetarian potato leek soup is one to cozy up with this season! It's loaded with good-for-you veggies, has an herby-y flavor boost, and is a spoonful of

Potato-Leek Soup

If you’re looking for a light take on potato soup, try this potato-leek soup recipe made with vegetable broth and spiced with fresh ginger and lemon juice.
Provided by: Vegetarian Times Editors
Yields: 4 servings
Number of ingredients: 9

Ingredients:

1 Tbs. very thinly sliced green onion tops
1 Tbs. vegetable oil
1 medium onion, chopped
1 lb. leeks (white and pale green parts), well rinsed and chopped
2 medium russet potatoes, peeled, cut into 1/2-inch dice
3 to 4 cups vegetable broth
2 tsp. grated fresh ginger
1 tsp. fresh lemon juice
4 thin lemon slices, seeded

Nutrition:

Calories: 246 calories

How to cook:

In large pot, heat oil over medium heat. Add onion and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Add leeks, potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes. Using slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. With machine running, gradually add liquid in pan to processor. Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency. Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with lemon slices and green onions if desired.

Notes: Creamy Vegan Potato Leek Soup, Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly …

Healthy Potato Leek Soup

This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks, garlic and broth - a smooth and creamy vegetarian soup!
Provided by: Yumna Jawad
Total time: 60 minutes
Cook time: 55 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

2 tablespoons olive oil
4 large leeks (white and light green parts only, roughly chopped (about 5 cups))
3 garlic cloves (minced)
2 pounds Yukon Gold potatoes (peeled and chopped)
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
6 cups low sodium vegetable broth
2 bay leaves
½ cup sour cream
Fresh watercress (for serving)
Toast/crostini (for serving)

Nutrition:

How to cook:

Heat the oil in a large stockpot or dutch oven over medium heat.
Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes, thyme, salt and pepper, and cook for about 5 minutes.
Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.
Serve with fresh watercress and toast, if desired

Notes: Creamy Vegan Potato Leek Soup, Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes. Add the potatoes, …

Potato Leek Soup (Vegetarian)

This is a mild but flavorful soup that is great comfort food. This soup is a blending of several different recipes and was created as a quick-fix dinner for a vegetarian friend using ingredients I had on-hand. I usually eat it as a meal with some fresh bread. Though I have not tried this, I imagine the soup would also taste great cold since the recipe is similar to that of a traditional vichyssoise. This recipe is excellent for potluck dinners. In fact, when I took this to an "all soup" potluck, it was the only empty pot at the end of the night!
Provided by: PotatoFan
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 9

Ingredients:

3 potatoes, peeled & cut into 1 in. cubes
3 -4 thick leeks, white & light green parts, cleaned & sliced thin
3 -4 cups water (less water means creamier)
1 bay leaf
3 sprigs fresh thyme
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups cream (I use 40% heavy cream)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese

Nutrition:

How to cook:

Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
Bring to simmer.
Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
Remove pan from the heat.
Discard thyme stems and bay leaf.
Place 3/4 of soup into blender and puree, being careful to allow steam to escape.
Return contents of blender to the pan and stir in cream.
Once cream is incorporated, add cheese and stir til melted.
If desired, heat soup for 1-5 minutes more over medium heat.

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