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2- to 4-qt vegetable stock or broth, divided
1 tbsp olive oil
2 large leeks, trimmed and chopped
2 oz dry white wine
8 large yukon gold potatoes, peeled and quartered
1 tsp sea salt, plus additional to taste
Fresh parsley or dill, optional
In a large pot, bring 2 qt stock to a simmer.
In a large saucepan, heat oil on low. Add leeks and sauté, stirring occasionally, until soft but not colored, about 7 minutes. Stir in wine and cook until liquid evaporates.
Add hot stock and potatoes to leeks. Simmer until potatoes are softened, about 15 minutes. Remove from heat.
With an immersion blender, purée soup until smooth. (Alternatively, purée soup in batches in a blender.) If necessary, bring remaining stock to a simmer and add to soup, as needed, to reach desired consistency. Season with salt and cayenne, to taste. If using, garnish with parsley or dill.
Velvety smooth texture with both sweet and savory notes, this soup has the richness of a creamy soup - but without the cream. You can make this soup almost entirely in advance and garnish before serving.