Welsh Leek & Potato Soup Recipe: This Vegan Soup Recipe Can Be Adapted for Meat Eaters by Keri De Deo
People tend to think of Arizona as a warm climate, and for most of it, that's true. But I live in Northern Arizona, where we can get some chilly weather, even snow! When that happens, a good soup recipe is a must. If you're looking for a light, vegan soup recipe, this is it!
Adapted from a Welsh recipe my dad uses, this vegan potato soup recipe can easily be adapted to include cream, butter or chicken broth for meat eaters. (I'm a throw-it-in kind of cook, so the measurements are approximate.)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 tablespoons olive oil
- 2 - 3 leeks, chopped (keep the green tops for garnish)
- 2 - 3 potatoes, peeled and diced into 1-inch cubes (Any kind works, but I prefer large red potatoes because they have a slight sweet flavor.)
- 4 - 6 cups vegetable broth (Depends on how thick you want it. I used two containers of organic, low-sodium vegetable broth.)
- parsley sprigs, optional (You could also add other herbs and spices as you'd like. My husband likes red pepper flakes in it, but I don’t.)
Here's how to make it:
- In a soup pot, sauté the leeks in olive oil until translucent, about 3 to 5 minutes. Add the potatoes and broth. Bring to a hard boil, then reduce heat to low. Let simmer for approximately 20 minutes or until potatoes are soft. Add salt and pepper, to taste.
- Smash some of the potatoes to make a thicker broth. Serve warm topped with parsley and/or leek greens.
Note: My dad adds butter and cream to his individual serving. He also uses chicken broth instead of vegetable broth, and has also made it with bacon.
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