Description
Experience the warmth and comfort of Rustic Potato Leek Soup, a perfect dish for chilly evenings and family gatherings. This hearty vegan and gluten-free soup is packed with wholesome ingredients, creating a rich blend of flavors that nourish both body and soul. With its chunky texture, this delightful recipe is easy to make and can be customized with your favorite toppings like croutons, fresh herbs, or grated cheese. Serve it as a starter or enjoy it as a main course—either way, this soup is sure to become a cherished staple in your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 1 medium white onion, diced
- 3 leeks, sliced (white and light green parts only)
- 1 rib celery, thinly sliced
- 5 cloves garlic, minced
- ½ cup dry white wine
- 1 ¼ pounds Yukon Gold potatoes, cut into chunks
- 6 cups vegetable stock
- Fresh thyme, bay leaves, cayenne pepper
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté the onion for about 5 minutes until softened.
- Add leeks, celery, and garlic; cook for another 3 minutes.
- Pour in the white wine and scrape any browned bits from the pot. Add potatoes, vegetable stock, thyme sprigs, bay leaves, and cayenne; stir well.
- Bring to a simmer over medium heat. Reduce heat to medium-low and cover; simmer for 10-15 minutes until potatoes are tender.
- Remove bay leaves and thyme stems; season with salt and pepper to taste before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 2g
- Sodium: 760mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg