Keeping is extra cozy today with this potato leek soup! I am combining all the good stuff: a creamy, hearty soup, spicy oil drizzle and homemade croutons that are chewy, buttery and oh-so-fantastic!
Now that I have gotten over my fear of leeks (they always seemed daunting every time I went to buy some from the store) and learned how to cook with them, I am completely obsessed! I always thought their size was intimidating. How the heck do I use these giant onions? What if I hate them? How do I even cut these properly? A quick google search answered all my questions. It’s really not hard: you cut off the very top of both ends, cut it in half and then slice each half lengthwise. After that, chop into thin half-moon shapes. This makes it easy to give them a rinse, because dirt can hide in all those layers. Once you’ve rinsed them, you can use them like you would any onion!
So today, we use them as part of the base of this thick and creamy soup. The cold weather and grey skies lately have left me with a craving for hearty, warm, soup that I can eat with homemade bread (because I just got a bread machine!). Enter: this amazing new recipe that has quickly become my favourite.
Creamy, hearty potato leek soup with chewy golden croutons and a smoky garlic chili oil.
Potato Leek Soup:
1/4 cup vegan butter
1 large leek – about 4 cups chopped, finely chopped (see photo above)
2 large potatoes, peeled and chopped (about 2 cups)
1 clove garlic, chopped
1/4 cup all-purpose flour
4 cups veggie broth (I used vegan chicken-style broth)
1 tsp fresh thyme
1 tsp smoked paprika
salt and pepper
Smoky Chili Garlic Oil:
4 tbsp neutral oil like avocado or extra virgin olive oil
1 tsp minced garlic
2 tsp chili flakes
1/2 tsp smoked paprika
Chewy Leek Croutons:
2 tbsp vegan butter
1 cup torn bread chunks
1/4 cup finely chopped leeks
1 tsp fresh thyme
In a large soup pot over medium heat, melt vegan butter.
Add leeks and cook 3 minutes, until slightly softened. Add potatoes and garlic and cook 5 minutes, until starting to soften slightly.
Add flour and stir to coat. Add broth, 1 cup at a time, stirring to combine and letting it thicken in between.
Add thyme and smoked paprika and stir. Bring to a boil, then cover, reduce heat and simmer 20 minutes until potatoes are soft.
Meanwhile, make the chili oil: To a small mixing bowl, add all chili oil ingredients and stir to combine. Set aside.
Make the croutons: to a frying pan on medium heat, melt the vegan butter. Add leeks and bread chunks and stir to coat. Fry 5 minutes until bread is golden brown. Add fresh thyme and fry 1 more minute. Set aside.
Use an immersion blender or add soup to a blender and blend on low until smooth. I like to remove the plug in the lid and cover the hole with a dish towel lightly to allow steam to escape (so it doesn’t explode!)
Return soup to pot on low heat.
Serve soup into bowls, top with a sprinkle of croutons and a drizzle of chili oil. Enjoy!
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