Incredibly Easy "Creamy" Potato and Leek Soup
1/2 large yellow onion, finely chopped
1 leek, finely chopped with green leafy ends removed
1 celery stalk, finely chopped
3 medium potatoes, cubed
1 tablespoon dried vegetable stock
1 to 2 cloves garlic
1 tablespoon dill
1 tablespoon dried parsley flakes
3 tablespoons vegan margarine
3 tablespoons whole wheat flour
1 cup cold vegetable stock
salt and pepper, to taste
1. Combine onion, leek, celery, potatoes, vegetable stock powder , garlic, and spices in a large soup pot. Fill pot with water until the ingredients are covered.
2. Cover and cook on high heat until liquid reaches a boil. With a potato masher, hand mixer, food processor, or blender combine the ingredients until mashed thoroughly.
3. Add margarine. Combine flour with cold vegetable stock and mix until lump free. Add to soup stirring rapidly until mixed.
4. Let simmer for 10 minutes and serve, adding salt and pepper, to taste.
SO HOW'D IT GO?
I skipped the powdered stock which I regret. Otherwise fantastic.
This turned out a lot better than I expected it to. I'm not used to not sauteeing veggies before I boil them and I was hesitant, but followed the recipe for once. Quite easy.
I didn't have to boil the potatoes for very long and I suspect it was because I cut them fairly small. I also only blended partially so that it would be a bit chunky. I couldn't find dill at the health food store today, so I used dried, but I bet it would be even better if I had fresh.
If there is anyone else out there who is gluten-free, I used Bob's Red Mill all-purpose gluten free flour and it turned out great.
I added some carrots and broccoli and cooked until the potatoes were soft. I also added a little soy cheese in with the cold broth and used celery salt instead of actual celery. Very delicious.
I really like this recipe. I am fairly new to making my own soups so this recipe has been a big help as far as experimenting. I was hesitant to add dill as I have never really enjoyed it, but I think it is amazing in this soup. The first time I sautéed the leek and onion as a few people suggested. I think added the remaining veggies minus celery, and added a handful or two of broccoli. I absentmindedly added the veggie broth to the water/veggie mixture, so later I sautéed the flour in vegan butter and added it at the last minute. This seemed to work pretty well. The second time I made this unfortunately I didn't have leeks, and as these are not carried at most stores in my area I just went ahead and added extra onion and a lot of broccoli. No matter what I do this soup still comes out amazing!
Great recipe!
I doubled the portion sizes of this recipe and added 1/2 a tub of firm tofu and 1/4 cup Vegetable stock at the beginning, as the potatoes were cooking.
I didn't add the dried Vegetable Stock, and the Dill and Parsely I added were fresh.
I used 2 garlic cloves and regular flour.
Thanks!!!!
I have made this soup three times in the past two weeks. My omni family requests it. This last time I changed it up a bit, and added some steamed broccoli and carrots right before I put it on to cook for the last 10 minutes. Also, I was out of dill because I have made this soup so much! So, I used thyme in its place. It still turned out fabulous despite my alterations. Fabulous soup by itself or a great foundation for a "cream" soup.
This soup is so awesome! I use this recipe as a stand-alone soup, or as a base for quinoa and corn chowder. It goes very well with garlic toast :) Five stars!
Really great base recipe. I never follow directions verbatim.
I cooked this with fresh baby leeks and onions from the farmers market. I chopped the leeks, onions, celery, and garlic, added them to the pan with the spices (except I didn't have dill so I added chives and a handful of rosemary instead), then sautéed them in Earth Balance.
Next, I added the potatoes and water and started to boil.
I wanted it to be more creamy, so I added So Delicious original coconut milk (probably about 2 cups) and also about 3/4 cup of tofutti sour cream.
Let this boil down for about 25 minutes.
OMG. Holla! I can barely contain myself. Yum..... :)>>>
I love the idea of putting dill in potato-leek soup! I changed it around quite a bit though...10 red potatoes, the whole leek (what's wrong with green bits?), half a lid of dill, half a Rapunzel bullion cube, a couple slices of carrots, and a little bit of black pepper.
This soup is delicious! I used 2 leeks and 4 potatoes, and I didn't add the onion. I also cooked the leeks and potatoes (cut into pretty small cubes) with 1 vegetable bouillon cube and just enough water to cover and boiled it for about 15 minutes, then I blended it and transferred it to a container. I used the now empty pot to melt the vegan butter and whisked in the flour, it thickened pretty quickly, then I gradually added the blended soup, while still whisking, and I let it heat until it was my preferred consistency.
Thanks for a great recipe! I have been really wanting some Potato Leek soup, and this is perfect, I will definitely make this again and again!
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