Holiday Recipe – Potato Leek Soup

Ready or not, the holidays are coming up quick! Over the next week and a half I’ll be posting some recipes for you as you plan your holiday menus. Hopefully you will be inspired and add one of these recipes to your repetoire!

My dad inspired me to make this soup after telling me about the Potato Leek Soup he was making last week. This soup would be a great way to start a meal, or it can even be a meal in itself. It’s pretty hearty and feels like comfort food, but it’s actually pretty healthy. With the richness of most holiday food, this is a great addition to balance out your menu.

Ingredients

2 leeks
1-2 shallots
1 yellow onion
5 cloves of garlic
vegan butter
3 Russet potatoes
1 box of vegetable broth (about 4 – 4 1/2 cups)
2 cups of cauliflower
1 cup of soy milk
ground black pepper
salt
thyme
rosemary
chives
vegan bacon

Directions

  • Chop the onions, shallots, press or mince the garlic, and slice the leeks. Use the white and light green parts of the leek, but not the darker green top part.
  • Saute the onions, shallots, garlic, and leeks in some vegan butter. My favorite is Earth Balance but Smart Balance also makes a vegan butter that’s not bad.
  • In a soup pot, bring the vegetable stock to a simmer. Peel and chop the potatoes into even size chunks. Add the potatoes, onions, shallots, garlic, and leeks to the simmering broth. Let it simmer until the potatoes are soft, about 20 minutes.
  • While the soup simmers, in a separate small pot steam the cauliflower until it’s soft.
  • Blend the cooked cauliflower with the soy milk until it’s smooth. This is what I’ve decided to call cauliflower cream. It basically helps thicken the soup up while leaving more potato chunks.
  • Once the potatoes are soft, ladle out about half of the veggies and some of the stock. Blend this in with the cauliflower cream until smooth and well combined.
  • Add the blended mixture back into the remaining soup. Stir well and add ground black pepper, salt, dried thyme, and dried rosemary to taste.
  • Pan fry the vegan bacon in some vegan butter. I use Smart Bacon by Lite Life. Break up or chop the vegan bacon strips into small chunks.
  • Chop a few chives. Ladle a serving of soup into a bowl and top with the chopped chives and vegan bacon. Serve with a roll or thick bread.
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