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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.
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.