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Vegetarian Potato-Leek Soup
Vegetarian Potato-Leek Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Velvety potato-leek soup with a kick of cayenne, perfect for vegetarians.
Ingredients:
  • 0.25 cup olive oil, divided
  • 2 leeks, chopped
  • 1 (32 fluid ounce) container vegetable broth
  • 1.75 cups water
  • 2 pounds potatoes, cut into cubes
  • 0.375 teaspoon cayenne pepper
Instructions:
  • In a stock pot over medium heat, gently sauté leeks in 2 tablespoons of olive oil until fully softened, adding more oil gradually as needed, for approximately 10 minutes.
  • In a pot, combine vegetable broth, water, and potatoes. Bring to a boil, then simmer over medium-low heat until potatoes are fork-tender, approximately 25 minutes.
  • Carefully transfer the potato mixture into a blender, making sure not to fill it more than halfway. Secure the lid tightly and pulse a few times before blending continuously until smooth. Gradually stir in the cayenne pepper and salt to finish the soup.

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