When I think about savory comfort food, I always think of a thick and heart-warming potato soup. Although many cream-based soups have nuts or almond milk as their creaminess, vegan potato leek soup doesn’t need nuts, almond milk, oil, or butter to make it savory and delicious. Instead, the potatoes provide their own creaminess when partially blende din the soup.
Potatoes, in my opinion, are a wonderful vegetable, because the starch in the potato makes it absorb the herbs and spices added to the soup. In fact, they act like sponges, absorbing any and all flavors added.
Despite the belief creamy soups need cream to be creamy, you can make a creamy, savory soup using only vegetables and vegetable broth. Although creamy and delicious, this soup is also low in calories.
WHY LEAVE THE POTATO SKINS ON THE POTATOES WHEN YOU CHOP AND COOK THEM?
Eating the skin on a russet potato, for instance, provides more nutrients than the interior of the potato. Not only is the skin nutritious, but It also has a lot of fiber, half of which comes from the skin.
For that reason, more often than not, I leave the skin on potatoes whenever I cook. As a result, I always wash my potatoes with a brush first, before I cut them. Then, after I cut the potatoes, into equal-sized pieces, I put them in a colander and wash the potatoes a second time to ensure all the dirt has been removed.
Although potatoes sometimes get a bad reputation, because they are carbohydrates, potatoes are actually low in calories at approximately 110 calories per medium potato.
Cooked potatoes with skin, for example, have many vitamins and minerals, such as vitamin B6, potassium and vitamin C. Additionally, potatoes are high in fiber and very low in fat.
WHAT IS A LEEK AND HOW ARE LEEKS DIFFERENT THAN ONIONS?
Similar to green onions and other members of the onion family, leeks are a vegetable with white flesh and leafy green tops. In fact, leeks look just like green onions but on steroids. They look like giant green onions. Also like green onions, leeks have a mild taste and when cooked properly, leeks enhance the tastes of other vegetables used in a vegan potato leek soup, for instance.
COOKING THE POTATO LEEK SOUP IN LAYERS AND STAGES HELPS BRING OUT THE SAVORY FLAVORS
First, I saute the onions, leeks, and garlic together, adding a little vegetable broth as they carmelize. Once translucent, I add the chopped potatoes, cover the potatoes with 4 cups on vegetables broth, and then add the seasonings and herbs. Then, I bring it to a boil to help the flavors mesh, lowering the temperature to simmer, and cooking covered for 30 minutes.
Next, I uncover the potato leek soup, add another 4 cups of vegetable broth, and bring to a boil a second time. This time, however, I leave the cover off, reduce again to simmer, and cook another 20 minutes.
Then, you get to choose if you want to blend all the vegan potato leek soup, or you want to blend half the soup and leave the rest thick and chunky. In my opinion, thick and chunky with a creamy base is the way to go.
So, I only remove half the soup, place it in my Nutri-bullet blender, and blend until smooth.
When you take a bite of Savory Herb Creamy Potato Leek Soup, you feel like you are cheating and eating a thick, savory and fattening soup. In reality, you are eating vegetables and only vegetables. Oh, and my secret ingredient, is a little dash of cayenne pepper to get it a little added heat.
This recipe makes 6 servings; I make it on the weekend, and it heats up well to take to work. Furthermore, you can freeze this soup as well. Just make sure you thaw it prior to reheating.
You won’t believe it is made with all veggies! Try it; you’ll love it.