This was my first time making a vegan Potato Leek Soup and I was amazed at how easy it turned out to be and how wholesome and filling it was too! To make the soup a whole meal (the default ingredients don’t have much protein), I added edamame to my serving while the rest of my family ended up adding bacon bits. Joys of being the only non-meat eater in the family. 🙂
Ingredients for Vegan Potato Leek Soup
From prep to cook, the vegan potato leek soup took me around 45 minutes and the last 10 was mostly just waiting while the soup simmered away. Here are the ingredients for my version of this soup:
- Four yukon potatoes, peeled and diced
- 1 large onion, diced
- 3 or 4 cloves of garlic
- 2 carrots, diced
- 2 or 3 stalks of leek, chopped
- Boutique Garni made of oregano, parsley, thyme and bay leaves
- Ground pepper
- Vegetable broth (low sodium)
- 2 or 3 tsp of olive oil
- 1/2 cup of edamame (Trader Joe’s has fully cooked shelled ones)
In a large crock pot, add the Olive Oil and toss in the onions and garlic. Stir until the onions get translucent and then add in the leeks and carrots. Make sure that the leeks don’t get burned. Once the carrots start to get soft add in the potatoes. Cook the potatoes for 5 to 10 minutes and then add in vegetable broth until the mixture is fully covered. Dilute with water as appropriate. Bring this to a boil with the Boutique garni and then simmer for 10 to 20 minutes until the potatoes are fully cooked.
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