Typically made with butter, cream, and sometimes bacon/ham... This recipe is completely vegan and yet totally carnivore friendly. You're carnivore friends/family won't notice that there are no animal products in this soup!! Also, this is a quick soup that doesn't need hours to simmer or develop flavors!! My parents couldn't believe how quick after I started cooking that we were ready to eat.
I'm also including in this post the recipe for easy homemade croutons that I love to put on my soups and, when made smaller, my salads too! (you're welcome)
1-2 TBS olive oil
2 leeks, sliced and rinsed
2 medium carrots, chopped
2 celery stalks, chopped
5-6 potatoes, chopped
5 cups vegetable broth or vegan chick'n broth
hickory liquid smoke, to taste
1/2 cup non-dairy, unsweetened milk
Salt
Pepper
In a large soup pot heat the olive oil over medium heat and add in the leeks, carrots, and celery. Cook, stirring occasionally until the leeks become soft.
Stir in the potatoes and the veggie broth, increasing heat to medium-hi. Bring to a boil and boil until the potatoes are fork tender.
With an immersion blender, blend some of the veggies to create a thicker consistency. Leave some chunks of potatoes and other veggies whole for some extra texture. When the soup's consistency is to your liking, add remaining ingredients to taste. Serve warm topped with croutons.
For Croutons:
1 loaf French Bread, cubed
olive oil
granulated garlic
Coat the French bread cubes in olive oil on every side. Heat a pan over medium heat adding the oiled chunks of bread and cook until browned and crusty on each side. Remove the croutons when all of sides are toasted. Sprinkle with granulated garlic. Serve as a topping for soups or salads.
Enjoy this incredibly comforting and soul warming soup!
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