Potato Leek Soup

Potato Leek Soup does not have to involve cream to be tasty.  In fact, this recipe is gluten-free, dairy-free, and meat-free.  And I totally would have made it this way if I hadn’t run out of vegetable broth.  Whoops.


  • 1 large or 2 small leeks
  • 3 medium potatoes
  • 2 medium carrots
  • 1 tablespoon olive oil
  • salt/pepper/seasoning to taste
  • 4 cups vegetable broth or stock

What I did:

  • Cut off the dark green portion of the leek, then slice in half lengthwise.  Run some water over it to remove any grit, then slice it into arches about 1/4 of an inch thick.
  • Clean and cube the potatoes.
  • Clean and thinly slice the carrots.
  • Allow olive oil to warm up in a medium sized pot over medium heat.
  • Add veggies, season (I used 1/2 teaspoon of Trader Joe’s 21 Seasoning Salute).
  • Stir and allow to cook for 3 minutes.  At this point if the scent isn’t making you drool, you should probably consult a physician.
  • Add broth, cover, cook for 30-40 minutes.  You want it to all be very soft.  Test the carrots.
  • Mash with a potato masher, or allow to cool and pour it in a blender.  This is another reason I want an immersible wand blender.

I like to serve mine with crumbled cooked turkey bacon.  That totally un-veganises it, of course.


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