I guess winter has arrived? It’s been super chilly in NYC this past week, and I’m not ready for it. But I am ready for soup season. If I have to be cold, I might as well make some delicious and cozy soups and make lemonade out of lemons!
Leek and potato soup is such a classic combination of flavors, but it usually has lots of cream that gives it a heavy feeling. This vegan version allows the creaminess of the potatoes to take center stage and just uses flavorful veggie broth to help puree it down to a beautifully thick, silky soup.
I also made some quick homemade croutons to add some crunchy texture on top of the creamy and smooth soup! Enjoy and stay warm!
2 Tbsp olive oil
2 leeks, trimmed and chopped (only white parts)
2 cloves garlic, minced
1 tsp salt
2 potatoes, peeled and chopped
2 bay leaves
1 1/2 tsp poultry seasoning
3 cups vegetable broth
2 slices of bread, cut into small cubes
1 scallion, sliced, for garnish
Preheat oven to 350 degrees. In a large Dutch oven or deep skillet over medium heat, add olive oil and leeks and saute, stirring frequently, for about 10 minutes or until leeks are soft. Add the garlic, sprinkle with salt, and saute for another 2 minutes. Next, add potatoes, bay leaves, poultry seasoning, and vegetable broth. Bring to a simmer and cover, and let simmer for 15 minutes. Meanwhile, place bread pieces on a baking sheet and bake in the oven for 3 minutes, toss, and bake for another 3 minutes until crispy like croutons. Set aside. When the soup is finished simmering, pour into a blender and puree until smooth. You may have to do it in batches. Return to the pot to reheat and season to your taste. Serve topped with homemade croutons and sliced scallions.