Potato Leek soup is the perfect winter comfort. I have tried many recipes, only to be disappointed by a mealy texture or one note flavor. This recipe from I Love Vegan is perfect. The addition of miso adds a complexity to the soup that I have not achieved with any other recipe.
I have made a few adjustments to the recipe, however for the complete instructions visit I Love Vegan.
What you will need:
- potatoes (peeled and cut in bite sized pieces)
- vegetable broth
- coconut milk
- (vegan) butter
Peel and cut the potatoes. Boil them in water until soft. Set aside.
Cut the leeks in half, chop them thinly, wash thoroughly.
Sautee the leeks and garlic. Add half of the potatoes, half of the leeks, a scoop of miso, vegetable broth and the cream of the coconut milk to a blender.
I use the soup setting on my Blendtec blender. Two minutes on high in another blender would probably suffice.
After blending, I melt butter in the pot and pour the soup over it. Mix in the rest of the potatoes and leeks. Heat until boiling. Turn off heat and cover. Eat immediately or store in fridge for later.