Vegan Potato Leek Soup вђў The Curious Chickpea Cover the pot, turn the heat up and bring the broth to a boil. turn the heat down to low and let the soup simmer for 12 15 minutes or until the potatoes are very tender. remove the bay leaf and transfer the mixture to a blender, working in batches. blend each batch for a couple of minutes until smooth and creamy. Simmer: add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork tender. puree: remove the bay leaves, and puree the soup using a hand held immersion blender until smooth (or leave a little chunky).
Vegan Potato Leek Soup The Best And Creamiest Loving It Vegan Add thyme, rosemary and ground coriander and sauté. add chopped potatoes, bay leaves and vegetable stock and bring to a boil. reduce heat, cover and simmer until the potatoes are soft and cooked. remove from the heat and remove the bay leaves. add coconut cream and blend up the soup using an immersion blender. Then slice into 1 4 inch slices. heat a large pot or dutch oven over medium heat and add the olive oil, chopped leek, and celery. cook for about 5 minutes, until everything is slightly softened and fragrant. add salt, pepper, thyme, and garlic. cook for another 1 2 minutes, stirring frequently. Discard the dark green part and the end of the leeks (3 stalks), then cut them in half lengthwise, and slice into about 1 4 inch thick. peel and cut the potatoes (1.5 lb) into 1 4 inch pieces. step 4. in a large pot, heat olive oil (2 tsp) over medium high heat. once hot, add garlic (3 cloves) and cook until fragrant. Heat the oil, butter and a pinch of salt in a large pot over medium heat. add the leeks & onion, sauté until softened, about 5 6 minutes. add the potatoes, garlic, thyme, rosemary, and coriander. sauté for 2 3 minutes. add the vegetable broth, bay leaf, salt, and pepper. raise heat so it starts to simmer.
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