A New York lawyer's adventures with animal-free eating
Rustic Vegan Potato Leek Soup
I love potato leek soup. My favorite has always been from Au Bon Pain. It’s soooo good, with the bread bowl and everything… sigh. Sadly, we don’t eat there anymore. But this soup is just as good. It’s adapted (in part) from a recipe I found here, where I got the idea to mash the potatoes and leeks instead of processing them! This recipe is SO effing good. You won’t miss the milk/cream at all.
1-2 leeks, cleaned and chopped
1 tbsp. olive oil
2-3 large potatoes, chopped into small cubes
1 small onion, chopped
1/2 tsp. thyme (I used dried)
1/2 tsp. rosemary (I used dried)
5 tsp. vegetable bouillon (I used Better than Bouillon brand)
2 cups water
1 cup white wine
1 cup milk (I used almond milk)
salt and pepper
Saute the onions in the olive oil in a large saucepan. Add the chopped leeks and potatoes. Then add the thyme and rosemary and continue to saute for another 5 minutes or so.
Mix the water and bouillon, then add to the vegetables. Add the white wine as well. Bring the mixture to a simmer, then simmer for approximately an hour, to allow the potatoes to begin to fall apart and create a creamy base.
Then add the milk and salt and pepper to taste. Use a potato masher to mash up the leeks and potatoes to whatever consistency you prefer. If you like a smoother soup, you can put the mixture into a food processor and process it until smooth.
This recipe creates an awesome rustic soup!