How to make it

  • Prep leeks, potatoes chopped and cleaned. Clean and mince garlic or finely chop.
  • Cook potatoes in soup stock with salt and bay leaf
  • Heat oil on medium in a large dutch oven or soup pot
  • Saute garlic and leeks until soft and turning almost golden do not over cook!
  • Add potatoes and stock to the leeks and garlic.
  • Cook over medium heat for a 5-10 minutes or more, until the potatoes are tender.
  • Remove the bay leaf!
  • Puree with a stick blender or in 2 batches in a jar blender.
  • Add rice milk to thin to desired consistency *If not Vegan milk and cream can be used.
  • Add salt & pepper to taste, and chopped parsley stir in.
  • Heat gently for a few minutes (don't boil), then serve. With your favorite bread and hummus! Yum!
  • Veggie Soup Stock For those interested!
  • Note: This can be made a day ahead and freezes well to keep on hand.
  • 8 cups water
  • 2 - 3 slices peeled fresh ginger
  • 1 or two bay leaves
  • 2 carrots, cut in chunks
  • 3 stalks celery cleaned and chopped
  • 1 handful of parsley chopped any type fresh preferred
  • You can adjust to your taste. For example if you don't like ginger use a chopped onion.
  • Bring to a boil. Simmer covered for 30 min. - 1 hr
  • Drain off the broth, and freeze what you don't use for another day's soup!
  • Then your imagination can reign supreme! Add anything you like!
  • Beans, other veggies, rice or tofu and you have many other soup options!

Reviews & Comments 4

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  • chuckieb 7 years ago
    Looks lovely Joce. Great post!
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  • NPMarie 7 years ago
    This is one of my most favorite soups ever:) Love your version, can't wait to try this Joce!
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  • wynnebaer 7 years ago
    Looks great!!!
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  • notyourmomma 7 years ago
    I would like to be nominated as queen of Leeks in my next life...I love their flavor very much. Thanks so much for this post...I'll be making it sooner rather than later.
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