Somehow I blinked and autumn has faded and turned into winter. For me early winter is always a blur of holidays, hunting for the perfect pair of vegan snow boots to put on and not take off until April, and lots and lots of soups.
My MEB doesn’t really like soup. Which is why I was so surprised the other week on a particularly chilly evening when he suggested we make potato soup. Traditional potato soup is thick and creamy and this vegan version with leeks does not disappoint.
It was tough to photograph this potato leek soup without it looking white and gloppy, but trust me that it’s really tasty. It’s the kind of soup that is even better as leftovers the next day for lunch, because the potatoes break down even more the longer the soup sits.
Potent Potato Leek Soup with Thyme
Creates: 8 hearty cereal bowl-sized servings
- 3 leeks
- 4 tablespoons of vegan margarine or olive oil*
- 1 tablespoon of whole wheat flour
- 5 cups of vegetable stock
- 4 russet potatoes, skinned and diced into cubes
- 1 teaspoon thyme
- Pepper to taste**
*Your choice here, but the soup needs some kind of fat.
** Most vegetable stock (unless it’s homemade and controlled for) has salt in it, so I don’t bother adding any extra to soup.