This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. And not only is this comforting soup vegan--it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner. Source: Eatingwell.com, September 2019

Robin Bashinsky
Advertisement

Ingredients

Directions

  • Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.

    Advertisement
  • Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.

Tips

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

280 calories; 5.1 g total fat; 0.8 g saturated fat; 534 mg sodium. 1099 mg potassium; 54.8 g carbohydrates; 4.5 g fiber; 8 g sugar; 5.8 g protein; 1060 IU vitamin a iu; 24 mg vitamin c; 74 mcg folate; 70 mg calcium; 3 mg iron; 70 mg magnesium;