Classic French Potato Leek Soup (Can Be Made Vegan!)
- Ready In:
- 4hrs
- Ingredients:
- 10
- Yields:
-
2 quarts
- Serves:
- 6
ingredients
- 1 lb potato, peeled & chopped
- 2 large leeks, washed throughly & chopped
- 1 carrot, peeled & sliced
- 1 celery, finely chopped
- 1⁄4 margarine
- 1⁄2 soymilk (full-fat, or soy creamer)
- 1 tablespoon salt
- 1⁄2 teaspoon dried rosemary
- 1 parsley sprig
- 2 1⁄2 quarts water
directions
- Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours. Season with the salt & pepper to taste. Drain vegetables, reserving liquid. Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
- Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
- Serve topped with chives if desired.
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Where do you live?
-
Texas, where there are two seasons; Hot or not!
What you do for work? For fun?
-
Not working as of now, maybe at Starbucks eventually, I love coffee insanely.
What's your favorite cookbook?
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"The Complete Vegan Cookbook"
Every dish I make out of it turns out to be a knock-out! Even when I'm skeptical about certain ingredients.
But still, I can't understand how they can call it the "complete" vegan cookbook with no hummus recipes.
What are your passions?
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Animals rights, human rights, the environment, cutting red tape, coffee, music, writing, the typical hippy stuff. :-p
Your pet peeves?
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Smacking, babies crying, healthy average-height 120-lb women being labeled as "full-figured", people who swear WAAAAAY too much instead of using it tastefully. :D