Vegan leek greens + potato soup

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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 leek + potato 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! The dark green bits of the leeks usually gets tossed but 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.

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sliced leeks and potatos
potato and leek soup in a pot

Most potato and leek soups exclude peels and green bits, a bit outdated, I’d say. Keep these extra nutrient-dense pieces out of the compost!(Just give em a good wash, leeks hide a lot of dirt in between layers.) You’ll get 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.) 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!

I like to pair homemade tender chickpeas and this crusty cast iron skillet bread for the perfect cozy meal.

What do you top your potato and leek soup with? Is #souptoppers a thing?
Let us know if you give it a try! #closedloopcooking

Vegan leek greens + potato soup   by

Save your green bits and peels for this hearty, rich vegan potato + leek soup that makes the most of your produce!

makes: 4 servings | prep time: 15 min | cook time: 30 min | total time: 45 min

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potato and leek soup with slice of bread

Ingredients

To-Do's

  1. 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.
  2. Heat a large stock pot and add olive oil. Add leeks and cover with tight fitting lid. Let simmer 5 minutes, stirring occasionally, until leeks are cooked down and tender. While leeks are cooking, wash celery and potatoes. Roughly chop celery and cube potatoes, leaving the skin on.
  3. Once leeks are cooked down add potatoes, celery, cooked beans, and vegetable stock. Let come to a boil, turn heat down and let cook for approx 30 minutes or until potatoes are tender, stirring occasionally.
  4. Add apple cider vinegar and salt. Add nutritional yeast and stir again. Using a blender or immersion blender, puree half of your soup and mix back into the stock pot.
  5. Enjoy! Try topping with sliced green onions and a hearty slice of cast iron skillet bread. Will keep in the fridge about a week and a half or in the freezer for up to two months.
Rated [awcr_rating type="averageRating"]/5 based on 4 reviews

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