Potato and Leek Soup
(This is remembered off the top of my head, so measurements aren't exact -
but we didn't measure much along the way anyhow.)
- 5 - 6 medium potatoes
- 1 small brown onion
- 2 leek stalks
- 3-ish cups of Vegie stock (we used half Massel's 'chicken' stock and half
of their vegie stock)
- A tbsp. or two of water
2 - 3 cloves of garlic
- Dash of soy milk
- Salt and pepper to taste
- Fresh chives to garnish
First up, I diced the potatoes and boiled them up in a big pot in the stock -
we didn't measure out the stock, we just had enough to cover the potatoes,
essentially (with perhaps another inch of stock covering). When the potatoes
were nice and soft, we didn't put them through a blender, we just roughly mashed
them in their stock.
Clean the leeks and slice them thinly up to the green part. Add these to a
hot pan with the onion (diced) and garlic (minced), plus the tbsp. of water. Fry
up until soft + add to the potatoes in the pot.
Add your soy milk, salt + pepper, and give the soup 10 minutes or so of
simmering to let the flavours mix. Serve up with chive garnish! (If you were
inclined, I suppose you could also garnish with a bit of vegan sour cream!)
I really liked this way of making the soup without a blender (like so many
recipes i'd looked at called for), because it gave the soup a nice texture.
Adapted from a recipe by stimpson, posted on vegancooking
back to fatfreevegan.com
Blog
