Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Leek and Potato Soup
Soup - Vegetable - 
- 
INGREDIENTS
- 4 large red or russet potatoes, cut into 3/4 inch / 2 cm chunks
- 2 large white potatoes, cut into 3/4 inch / 2 cm chunks
- 2 'Yukon Gold' potatoes, cut into 3/4 inch / 2 cm chunks
- 2 T extra virgin olive oil
- 3 leeks, trimmed, rinsed and sliced
- Sprig of rosemarey
- Sea salt
- Ground black pepper
METHOD
Put the spuds into a large, heavy-bottomed pot. Add enough water to cover. Cook on low for about 30 minutes, adding water when needed to keep them covered.
Meanwhile, in a large skillet over low to medium heat, warm the olive oil. Add the leeks and rosemary. Saute slowly, stirring occasionally, until the leeks soften and turn yellow, approx. 15 minutes.
Skim the film from the water covering the spuds. When they are nearly soft, transfer the leek mixture to the potato pot. Add sea salt and pepper to taste. Simmer at least 15 minutes, until the potatoes are completely tender.
NOTES
Serves 6.
Variant, Kale and Potato Soup : skip the sauteing step. Add 1 or 2 bunches of chopped kale to the potatoes after they've cooked then simmer for 5 minutes.
posted by T5NF
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I was concerned that this soup would be bland, given the paucity of ingredients. How wrong I was!
I did make a few substitutions, using what I had in the house.
- I used 1/2 fingerling potatoes and 1/2 sweet potatoes, cooking the sweet potatoes 10 minutes before adding the fingerlings because the sweets were much harder
- The recipe doesn't specify to peel the potatoes, but you should
- I used more than one sprig of rosemary, since mine were dried
- Used both leeks and kale, since I had them. The leeks added flavor, the kale added nice texture.
- I added a little bit of vegetable soup concentrate, since I was concerned about blandness, but I don't think it really was necessary
- Used a hand masher to roughly mash the cooked potatoes before adding other ingredients to the pot
- I added a splash of soy milk after cooking, for some creaminess
This recipe was so easy, it would be hard to mess up.
I did make a few substitutions, using what I had in the house.
- I used 1/2 fingerling potatoes and 1/2 sweet potatoes, cooking the sweet potatoes 10 minutes before adding the fingerlings because the sweets were much harder
- The recipe doesn't specify to peel the potatoes, but you should
- I used more than one sprig of rosemary, since mine were dried
- Used both leeks and kale, since I had them. The leeks added flavor, the kale added nice texture.
- I added a little bit of vegetable soup concentrate, since I was concerned about blandness, but I don't think it really was necessary
- Used a hand masher to roughly mash the cooked potatoes before adding other ingredients to the pot
- I added a splash of soy milk after cooking, for some creaminess
This recipe was so easy, it would be hard to mess up.
A really simple soup to make, perhaps made complicated by using 3 separate types of potato. I simply use whatever variety I have grown in the garden. The previous comment suggests that the ppotatoes should be peeled and mashed. I will never peel a potato, so much goodness and flavour is lost if you do. Also my preference would be to leave the potato in chunks as it gives texture to the soup.
Some people suggest adding milk or cream, but that is not possible for a Vegan recipe, so have you tried "Oatly", this is a "milk" made from oats with no dairy content at all. Website http://www2.oatly.com
Some people suggest adding milk or cream, but that is not possible for a Vegan recipe, so have you tried "Oatly", this is a "milk" made from oats with no dairy content at all. Website http://www2.oatly.com
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