Tag Archives: potato leek soup

Vegan Roasted Potato and Leek Soup

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (5 of 8)

Everyone should have some recipes in their go-to repertoire. Things you KNOW you can make that everyone will enjoy eating. Around here, the go-to staples probably revolve around Mexican food. Enchiladas? Hell yes. Tacos with homemade corn tortillas? Indeed.

My husband is a big fan of soups. I’ve learned to keep a few go-to soup recipes at hand (even though I am not a particular soup enthusiast). One flavor that goes over particularly well in our house, even with the kids is potato leek soup.

I think a good soup encompasses layers of flavor. Enriching the flavor of each ingredient can help to deepen the complexity of the final soup. For that reason, this potato leek soup includes oven-roasted potatoes, roasted shallots and roasted garlic. The potato still adds creaminess while the roasted shallots and garlic add a faint sweetness. The combination of flavors is delicious!

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (7 of 8)

Vegan Roasted Potato and Leek Soup

Ingredients:
6 tablespoons olive oil
2 leeks, white and light green parts only, roughly chopped
4 medium shallots, peeled and sliced thinly
6 cloves garlic, peeled
4 large russet potatoes, peeled and roughly chopped into 1/2-inch cubes
6 cups vegetable broth
1 bay leaf
1 sprig fresh thyme, plus more for garnish if desired
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (6 of 8)

Directions:
Preheat the oven to 400 degrees F.

Place the diced potatoes, shallots, and garlic in a bowl with 3 tablespoons of the olive oil, and a generous amount of salt and pepper. Toss until everything is well coated. Spread the mixture on a large rimmed sheet pan in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are lightly browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven and set aside until needed.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (2 of 8)

Heat the remaining 3 tablespoons of oil over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potato/shallot/garlic mixture, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (3 of 8)

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or work in batches in a high-speed blender, until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or more broth to thin it out to your liking. Gently bring back up to temperature and serve hot.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (4 of 8)

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (8 of 8)

Creamy Herb Potato Leek Soup

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Sometimes I forget what it’s like to cook with additional little hands in the kitchen. That sounds really creepy, I know. I’m referring to cooking with kids, not miscellaneous spare body parts I’ve failed to confess to owning. I have mentioned before that I really prefer cooking solo. It isn’t that I’m unaware of how to be a good team player. Sometimes it’s just quicker and easier to know what the plans are in my head, for preparing a meal, without having to dictate them to anyone else. Plus cooking is as good as meditating in my day; it’s peaceful for me, even when things are chaos and there’s flour in my hair, butter up to my elbows, or chunks of raw vegetables on the floor.

That said, once upon a time I thought it would be a good idea to have Silas help prepare dinner at least once a week, in the short three nights we have him here. He was ecstatic. My insides fluttered, knowing I was willingly giving up control of the kitchen to a seven year old. Schedules and real life don’t always make it plausible, but we’ve done alright at making room for kid cooking nights.

When I was a kid, I remember being fascinated by my mom’s cookbooks. I’d go through recipes all the time. Silas hasn’t been one for cookbooks… I did check out a dinosaur cookbook from the library last week, but was quickly turned off by the recipe ideas. Food can be fun without having to sacrifice flavor! Even when you’re little! (I rushed that book back before a certain 7-year-old saw it, because I was NOT going to eat a dinosaur cut out of a piece of lunch meat, placed on a plate with a cheese stick tree, featuring shredded cabbage grass.)

Luckily, Silas has always had great taste for a little guy. He’s open to trying most anything. Although we don’t cook meat here, he tells me one of his absolute favorite foods is bacon. When I asked him what he wanted to make for dinner not so long ago, he decided on soup. We checked out what was on sale in the grocery store, discovering an abundance of fresh local leeks. “I LOVE potato leek soup!” he exclaimed and thus the following recipe was born.

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Creamy Herbed Potato Leek Soup

Yields enough soup for 8-10 people.

Ingredients:

4 tbsp. unsalted butter
4 leeks, washed and sliced
4 cloves garlic, peeled
1 medium yellow onion, peeled and diced
1 pound russet potatoes, peeled, sliced in 1” thick rounds
4-5 small sprigs fresh rosemary
3 tbsp. fresh thyme, chopped
3 tbsp. fresh oregano, chopped
2 bay leaves
2 tsp. ground coriander
pinch of fresh nutmeg
1- 32 oz. box No-Chicken broth
3 cups whole milk
½ cup grated sharp cheddar cheese
¼ cup grated parmesan cheese
2-4 tbsp. cream cheese, optional
salt and fresh ground pepper

 

Directions:

Melt the butter over medium-high heat in a large stock pot. Add the leeks, stirring them around to evenly coat with the melted butter. Occasionally stir, cooking until the leeks are tender (8-10 minutes).

Add the garlic and diced onion, mixing everything together. Allow the leeks, garlic, and onion to cook until the onion is tender. Add the potatoes, 2 or 3 or the rosemary sprigs, thyme, oregano, bay leaves, coriander, nutmeg, broth, and milk. Stir to evenly incorporate all the ingredients. Reduce heat to medium, then cook until the potatoes are fork-tender (15-25 minutes).

Once the potatoes are cooked all the way through, remove the harder stems leftover from the rosemary (the tender parts will fall right off; simply “fish out” the stem with a slotted spoon). Work the soup in batches, pureeing in a food processor or blender until smooth.

Return the pureed soup to your stock pot, over medium-low heat. If the soup is thicker than you like, add a little more broth or milk. Stir in the cheeses, until they’re completely melted and incorporated. Taste, then add salt and pepper to your liking. Serve hot.

Creamy Potato Leek Soup

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‘Tis still the season for soup, I say. Sometimes when I can’t think of what to make for dinner, I will look around the kitchen and my brain immediately goes to soup. Especially if it’s a pureed type – anything can go in there that tastes good! (Okay, certain things pair better with others, but run with me for now…)

Leeks have been a new ingredient for me, for the last year or so. I remember seeing them in the grocery store and thinking, what the heck do I do with this?! There are still many items – specifically in the produce department or farmer’s markets – that leave me with the same train of thought, but I like experimenting, so hopefully some of those alien-like things will continue to make their way into my cooking and on this blog.

That said, I love the mild flavor of leeks. They’re earthy and sweet, and not nearly as distinct as onions in recipes. This soup is pretty dang easy. The ingredients aren’t extensive, but the flavors work nicely with one another. You can keep this totally vegan by skipping the dairy while serving it up. If you’re not worried about that, for a creamier soup, feel free to substitute a cup of the broth for heavy cream, half and half, or whole milk. In my opinion, the pureed potatoes offer enough creaminess on their own, but do whatever sounds good to you personally!

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