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Potato Leek Soup with Smoky Chili Oil + Chewy Croutons


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5 from 2 reviews

  • Author: Liv B
  • Yield: 4 servings

Description

Creamy, hearty potato leek soup with chewy golden croutons and a smoky garlic chili oil.


Ingredients

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

Instructions

  1. In a large soup pot over medium heat, melt vegan butter.
  2. Add leeks and cook 3 minutes, until slightly softened. Add potatoes and garlic and cook 5 minutes, until starting to soften slightly.
  3. Add flour and stir to coat. Add broth, 1 cup at a time, stirring to combine and letting it thicken in between.
  4. Add thyme and smoked paprika and stir. Bring to a boil, then cover, reduce heat and simmer 20 minutes until potatoes are soft.
  5. Meanwhile, make the chili oil: To a small mixing bowl, add all chili oil ingredients and stir to combine. Set aside.
  6. 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.
  7. 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!)
  8. Return soup to pot on low heat.
  9. Serve soup into bowls, top with a sprinkle of croutons and a drizzle of chili oil. Enjoy!

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