Soup-a-pa-looza: Myself, making soup all weekend in stretchy pants with any number of odd Country or Trill n B jams on. It’s a wild ride over here. But trust me, this Vegan Potato and Leek Soup is a crowd favorite. It’s hearty, filling, and well-textured! Some serious yum, and I don’t use that phrase lightly. The key to this awesome mix is using all of your leek – including the dark green leaves – and keeping your potato peels on! Most folx end up tossing the dark green bits of their leeks, thinking they don’t cook down or might be inedible. They are in fact totally edible, delicious, and add a wonderful rich flavor to any stock. The trick is to cook down all your leeks before adding any vegetable stock. The dark green bits will tenderize, they just need a bit longer to cook.
This recipe results in a lovely shade of green. Most potato and leek soup is white, with peels and green bits excluded. I say traditional variations of this recipe are a bit outdated, keeping all that color and texture out of your dish. Keep these extra nutrient-dense pieces out of the compost!(Just give em a good wash.) You’ll get a bit of extra fiber and flavor and a fresh take to show off at the dinner table. You can reference this DIY vegetable stock to get started (I also find that in a pinch, bouillon cubes over multiple tetra packs of stock liquid are much more sustainable.) The apple cider vinegar brightens everything up while the nutritional yeast (which you can find in most bulk sections!) adds a bit of creaminess to the soup. Feel free to be generous with that pour though!
Hearty, rich vegan potato and leek soup that uses all of your produce!
- 1 tbsp olive oil
- 1/4 cup water
- 2 large leeks washed thoroughly (cut in half lengthwise to get all inside dirt), sliced thinly, including dark green parts
- 2 stalks celery chopped
- 3 large potatoes (I used russet) scrubbed thoroughly, chopped, leave skins on
- 4 cups vegetable stock
- 1 cup water
- 1 1/2 tbsp apple cider vinegar
- Salt to taste
- Pepper to taste
- 1/4 cup nutritional yeast
Cut leeks in half lengthwise and thoroughly wash out all dirt. Trim off root, save for compost or stock scraps. Thinly slice the entire leek, including the dark green stems.
Wash and roughly chop celery, add to leeks.
Heat a large stock pot and add olive oil. Add leeks, celery, and ¼ water to pot. Cover with tight fitting lid. Stir occasionally, until leeks are cooked down and tender, about 8 - 10 minutes. The extra water will help tenderize the darker green pieces.
While leeks and celery are cooking, scrub and chop potatoes, leaving the skin on. Rinse chopped potatoes under cold water.
Once leeks are cooked down add potatoes, vegetable stock, and water. Let come to a boil, turn down heat to medium and let cook for approx 30 minutes or until potatoes are tender.
Add apple cider vinegar, salt, and pepper to taste.
Using a blender or immersion blender, puree half of your soup and mix back into the stock pot. Add nutritional yeast and stir again.
Enjoy! Try topping with sliced green onions and a hearty slice of bread. Will keep in the fridge about a week and a half or in the freezer for up to two months.
What do you top your Potato and Leek soup with? Is #souptoppers a thing?
Let us know if you give it a try! #closedloopcooking