Vegan Recipe for Creamy Potato-Leek Soup

When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking.

Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy fall supper.

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

More Delicious Vegan recipes:
Beans and Greens with Herbed Polenta
Cajun Grilled Tofu
Vegan Pumpkin Pecan Pie

Read more: Food, All recipes, Soups & Salads

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005). COpyright (c) 2005 by Alex Jamieson. Reprinted by permission of Rodale Press.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Robyn B.

9:32PM PST on Nov 29, 2011

Didn't know what to do with some leeks that I picked up at the farmer's market today, then found this recipe! Though I didn't have the yukon gold on hand, I substituted red potatoes and some fresh parsley from my garden in place of rosemary and it turned out sooo good...very inexpensive, simple and hearty treat for the cold days!

send a green star

Marie Therese H.

7:24PM PST on Nov 9, 2011

Will try for sure

Bonnie W.

7:24AM PST on Nov 9, 2011

This person (below) on Tastebook has published this exact recipe word for word, as being her own recipe

http://www.tastebook.com/recipes/1050598-Rich-Vegan-Potato-Leek-Soup

Horsehockey H.

1:05PM PST on Nov 8, 2011

That's for supper! I have the leeks and rosemary in my container garden and all the other ingredients, on hand. THX

John S.

7:08AM PST on Nov 8, 2011

Thanks!

Jennifer C.

4:14PM PST on Nov 7, 2011

Yummy! Thanks for this great recipe.

Robin R.

11:00AM PST on Nov 7, 2011

This sounds amazing - and even better with Alyssa J's twist from November 2010! It makes me happy when people put things in the comments section that are actually worth reading.

Elisabeth T.

5:50AM PDT on Nov 3, 2011

Thanks so much...

Val G.

7:46PM PDT on Nov 2, 2011

Just added to my favorites!