Name: Vegan Leek Soup with Potatoes
Ingredients: 3 Tbs olive oil; 8 red bliss potatoes, scrubbed and chopped into 1″ cubes; 1 large leek, halved lengthwise, well rinced and sliced into 1/2 inch pieces; 4 carrots, peeled and sliced; 6 cups of water with 6 tsp Vogue Vegebase; 2 tsp dried thyme; 1 generous tsp dried dill; 2 tsp sea salt; several generous grinds of black pepper, to taste

Description

Organic leeks and potatoes combine for a special, comfort food, treat.

Ingredients

Units Scale

3 Tbs olive oil
8 red bliss potatoes, scrubbed and chopped into 1” cubes
1 large leek, halved lengthwise, well rinced and sliced into 1/2 inch pieces
4 carrots, peeled and sliced
6 cups of water with 6 tsp Vogue Vegebase
2 tsp dried thyme
1 generous tsp dried dill
2 tsp sea salt
several generous grinds of black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or dutch oven over medium heat.
Add leeks and potatoes and saute for about 5 minutes, stirring frequently.
Add carrots, herbs, salt and pepper and saute for another 5 minutes.
Add water and vegebase, bring to a boil and then reduce to simmer until carrots and potatoes are tender, about 35-40 minutes.
Blend with an immersion blender or transfer to a blender and blend to desired level of smoothness. (I like it smooth with visible flecks of carrots)
Adjust seasonings and salt to taste.

Notes

This soup freezes well.
Cooking tip: when a recipe calls for veggie stock I use Vogue Cuisine’s Vegebase and mix about 1 tsp to each cup of water.