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Home » Popular » Soups, Chilis, & Stews » Vegan Leek and Potato Soup with Carrots

Vegan Leek and Potato Soup with Carrots

December 8, 20161 Comment

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Vegan Leek and Potato Soup with Carrots

Vegan Leek & Potato Soup - Reasy to serve in about 30 minutes. You just can't a big bowl of fresh leek and potato soup, especially on a cold and rainy day.

Whether you add the carrots or don’t (they do add a nice pop of color), you just can’t beat this type of soup, especially on a cold and rainy day like the one we’re having here today.

These are the days I just want to stay in, light a fire, and lounge around in my thick, fuzzy socks, watching Christmas movies.

And when thinking of what to make for dinner, soup just makes sense.

Vegan Leek and Potato Soup with Carrots

Ingredients for Vegan Leek and Potato Soup with Carrots:

  • leeks
  • potatoes – whatever kind you have on hand will work fine
  • carrots
  • vegan chicken broth – I like Better Than Bouillon’s No-Chicken Base – or vegetable broth
  • unsweetened almond milk
  • salt spice blend – I use Jane’s Crazy Mixed-Up Salt
  • Italian parsley – also known as flat-leaf parsley
  • cayenne pepper sauce – recommend Frank’s Red Hot

How to make Vegan Leek and Potato Soup with Carrots:

Place leeks, potatoes, and carrots in a large pot. Pour over the broth and water.
 
Bring to a boil then reduce to a simmer. Cook and stir occasionally until vegetables are tender, 20-30 minutes depending on size.
 
Remove from heat and stir in almond milk.
 
Season to taste with your preferred salt blend and cayenne pepper sauce. Serve warm.
 
 
Cheers!
More soup recipes:
 
Hearty Vegetable and Orzo Soup
 
Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms
 
Vegan Ginger Noodle Soup
 
Chickpea and Pasta Soup with Spinach 
 

Vegan Leek & Potato Soup - Reasy to serve in about 30 minutes. You just can't a big bowl of fresh leek and potato soup, especially on a cold and rainy day.

Leek and Potato Soup with Carrots | Vegan | thiswifecooks.com

Leek and Potato Soup with Carrots

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Author: Holly Gray
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Ingredients

  • 1 lb. leeks white and green parts, chopped
  • 2 lbs. potatoes cubed
  • 1/2 cup carrots diced
  • 32 oz. vegan chicken broth or vegetable broth
  • 2 cups water
  • 1/2 cup unsweetened almond milk
  • salt or salt spice blend we like Jane's Crazy Mixed Up Salt
  • Italian parsley optional
  • cayenne pepper sauce to taste

Instructions

  • Place leeks, potatoes, and carrots in a large pot. Pour over the broth and water.
  • Bring to a boil then reduce to a simmer. Cook and stir occasionally until vegetables are tender, 20-30 minutes depending on size.
  • Remove from heat and stir in coconut milk.
  • Season to taste with your preferred salt blend and cayenne pepper sauce. Serve warm.
  • **For a less-chunky soup, use an immersion blender or regular blender to bring it to your desired texture.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

 

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Filed Under: Comfort Food, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Winter Flavors Tagged With: comfort food, Meatless Monday, soup, vegan

Previous Post: « Vegan Curried Pumpkin Soup
Next Post: Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms »

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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