Vegetarian Potato-Leek Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Vegetarian Potato-Leek Soup

1. Olive oil, divided - ¼ cup
2. Leeks, chopped - 2
3. Vegetable broth - 1 (32 fluid ounce) container
4. Water - 1 ¾ cups
5. Potatoes, cut into cubes - 2 pounds
6. Cayenne pepper - ⅜ teaspoon
7. Salt - ¼ teaspoon

How to cook deliciously - Vegetarian Potato-Leek Soup

1. Stage

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.

2. Stage

Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.

3. Stage

Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.