Potato Leek Soup
This was one of my dad's favorite soups. It's rich and creamy, quick and easy! Adapted from my great-aunt, Doris Hughes, to be whole food, plant-based.
Servings: 6
Ingredients
- 8 cups vegetable stock
- salt to taste
- 6 potatoes peeled and diced
- 6 stalks celery cut into 1-inch chunks
- 3 medium leeks well washed and cut into 1-inch chunks, including 2/3 of green part
- 1 cup plant-based sour cream or plant-based yogurt. Here's a great recipe for plant-based Cauliflower Sour Cream from my friend, Molly Patrick
- fresh chives chopped, for garnish
Instructions
- Combine broth with salt to taste in an 8-quart pot over medium heat.
- Add potato, celery, and leek. Bring to a boil and then reduce heat to low. Cover and cook until vegetables are tender, about 20 minutes.
- Puree vegetables in a blender or use an immersion blender in the pot. If using a high speed blender, like a Vitamix, only blend on low (blending on high speed will make the soup gummy).
- Return puree to pot. Place over medium heat.
- Ladle into bowls. Top with a dollop of plant-based sour cream or yogurt, and chives. Serve immediately.
Instant Pot Directions
- To make this in an Instant Pot, add potato, celery, leek, vegetable stock, and salt into the pot and cook on High pressure for 10 minutes and then do a Quick release. Then blend and serve with plant-based sour cream or yogurt, and chives.