Potato Leek Soup

Another soup recipe… Yup, I love me some soup! Soon the weather will be warmer and I won’t be so soup obsessed.

Creamy soups are my jam. Before going vegan, broccoli cheese, creamy potato, and clam chowder were my favorite soups. I’ve gotten the vegan creamy potato down, but I’m still working on a broccoli cheese soup recipe. A friend gave me her recipe but I’ve yet to try it out.

I used to be such a picky eater. Don’t get me wrong, there are still a lot of foods I don’t like to eat. My tastebuds have expanded their flavor likes though. Going vegan and trying new recipes has really made me try new things. Leeks for instance, they’re kind of like green onions on steroids with a milder taste. Everything onion used to be my nemesis. They are actually growing on me, I’m giving salsa the credit for that. Learning more about food and the benefits of eating with variety has been important too. My flavor palate has grown a lot for that reason. Some stuff I eat just for that reason, I may not like it, but I eat it. Leeks aren’t in the dislike zone anymore. Leeks are a great source of vitamin A, which is important for vision and immune function. I’m not getting any younger and vision is important to me. There’s way too much of the world left to see. Plus being winter time, avoiding the sick is important, so I’ll be eating my leeks in hopes of helping keep my immune system in tip top shape. The reason I’m telling you this is to give you hope that your picky eaters will one day be less picky. #momlife Keep making them try the yucky stuff.

My kids don’t love soup, but every time I make recipes like my split pea soup, it seems to grow on them. James likes to tell me when he thinks something is better this time, or the time before. We all have our preferences. Paige has said she likes chunkier soups because she feels full for longer. This recipe I’ve made with a couple preparation options. It can be creamy, or chunky. Whichever way you prefer your soup, I hope you enjoy the recipe!

Print Recipe

Potato Leek Soup

This soup is creamy (or chunky) and delicious without the milk! #vegan

Course

Main Dish, Soup

Keyword

recipes, soup

Servings

bowls

Ingredients

• 2 tbsp olive oil
• 3 cloves Garlic, minced
• 4 Leeks, cleaned and thinly sliced
• 3 medium Russet Potatoes, peeled
• 1/2 tsp Salt and Pepper
• 4 tsp McKays Vegan Chicken Seasoning Or your favorite vegetable broth.
• 4 cups water Combine with the Mckays Vegan Chicken Seasoning
• 2 Bay leaves
• 1/2 cup Raw Cashews
• Fresh Rosemary For garnish.

Course Main Dish, Soup Keyword recipes, soup Servings bowls Ingredients 2 tbsp olive oil 3 cloves Garlic, minced 4 Leeks, cleaned and thinly sliced 3 medium Russet Potatoes, peeled 1/2 tsp Salt and Pepper 4 tsp McKays Vegan Chicken Seasoning Or your favorite vegetable broth. 4 cups water Combine with the Mckays Vegan Chicken Seasoning 2 Bay leaves 1/2 cup Raw Cashews Fresh Rosemary For garnish.

Instructions

Creamy Soup Recipe

1. Heat the oil in a large saucepan over medium heat. Add the garlic and leeks. Sauté until the leeks start to soften, approximately four minutes.
2. Add the potatoes and season with the salt and pepper. Sauté for another two minutes.
3. Add the broth and bay leaves, stirring to combine. Bring the soup to a boil, then turn down to a simmer until the potatoes are tender. Approximately 15-20 minutes. (Skip down to the Chunky Potato Leek Instructions if you want your soup chunky and stew like.)
4. Stir in cashews and cook for another minute.
5. Transfer the contents of the soup into a blender and blend on high until smooth and creamy.
6. Pour into bowls and garnish with chopped rosemary. 👌

Chunky Recipe

1. Follow directions thru step 3.
2. Pull about 1 cup of the broth mixture from the pot and put it with the cashews in the blender. Blend them until smooth.
3. Return cashew and broth mixture to the pot of potatoes and leeks. And simmer until the broth thickens up to your liking.
4. Pour into bowls and garnish with chopped rosemary.