Creamy Vegan Spinach Leek Potato Soup Recipes

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

Steps:

• Heat oil in large saucepan.
• Saute onion and garlic for 2-3 minutes.
• Add vegetable stock and water.
• Add leeks and potato.
• Season with salt, pepper, and basil.
• Bring to boil then reduce heat, cover, and simmer for 20 minutes.
• Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
• Return to saucepan and add Earth Balance, sour cream, and milk.
• Heat through.
• Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

" CREAMY " VEGAN POTATO-LEEK SOUP

Steps:

• Heat olive oil in a 4-quart pot.
• Sautee the sliced leeks about 5 minutes or until slightly tender.
• Add garlic and sautee another minute or so.
• Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
• Add beans, rosemary, salt, and pepper, and more broth, if necessary.
• Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
• Sprinkle with soy cheese, if desired.