Hey friends! Show of hands – how many of you LOVE soup?! Not that I can SEE your hands lol, but the fall season is my favourite! For me, it means harvesting a ton of seasonal vegetables and jarring soups and sauces for the colder winter months!
One of my favourite things to make in the fall is a classic leek and potato soup.
This was actually my first time ever cooking with leek and I’ve gotta say, it was pretty easy. The second I sliced into it, my watering eyes helped me realized that it was just one big, weirdly shaped onion, and I love cooking with onion! I’m personally a big fan of foods with a strong, punchy flavor, so cooking this up was a cinch.
What I love about this leek and potato soup recipe is that no cream or milk is needed. It’s completely vegan and completely dairy-free!
The best part is that the final product of the soup, still comes to a nice creamy texture without any dairy. A lot of my friends have somewhat of an intolerance to dairy, so I always like when I can whip up a recipe that normally calls for dairy, without using any.
KITCHEN ITEMS YOU NEED
- A hand-blender
- 6 medium sized sweet potatoes
- 1 full sized leek, peeled and washed thoroughly
- 3 cloves of garlic (minced)
- 2 teaspoons of curry powder
- 2 teaspoons of ground cumin
- 1 tablespoon of ginger paste
- 3 teaspoons of freshly chopped parsley
First, in a large boiler pot, sauté the leek and garlic cloves in olive oil. This helps cut some of the powerful smell and taste of the leek, as well as help pull out the natural flavours of the vegetables for the soup. Let the leek sauté until it becomes a dark green color, and then add a cup of organic vegetable stock to let it simmer.
While all of this leek-y goodness is happening on the stovetop, peel and thinly slice your sweet potatoes to make sure they’re as small as possible. Then, I toss them into the cup of vegetable stock with the sizzling leek & garlic, and add another cup or two of stock, until all the vegetables in the pot are covered.
Then you just gotta let that boil until the potato becomes a nice soft texture, able to be mashed easily with a fork. Once that’s ready, strain about ¾ of the remaining vegetable stock and prep your hand-blender to start mixing. Toss in your spices and just start blending. Blend until the texture is smooth and creamy with no lumps and one uniform color.