Garlicky Potato-Leek Soup (Vegan)
By: Kelly Eckert
Published: Monday, January 18, 2010 - 7:05pm

Ingredients




3 tablespoons olive oil
1 head of garlic, cloves peeled
3 leeks, coarsely chopped
1/2 cup dry vermouth
3 pounds potatoes, washed, partially peeled, cut into big chunks
4 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon thyme
salt and pepper to taste

2 tablespoons Earth Balance "butter"

Preparation

1 Heat the oil in a medium soup pot over medium heat. 2 When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. Garlic should be browning but not done. 3 Add the leeks and sauté on medium for about 5 minutes. 4 Add vermouth and sauté for another minute or two. 5 Stir in potato chunks. 6 Add broth, coriander and thyme. 7 Cover and bring to a boil over medium-high heat. 8 Simmer over low heat for about 20 minutes -- until potatoes are soft. 9 Use a hand blender on medium-low setting to purée the soup. Leave some chunky bits. 10 Add salt and pepper to taste. 11 To make the soup richer, stir 2 tablespoons of Earth Balance "butter" into the pot just before serving. 12 Serve warm with chopped chives or green onions.

About


This soup has been an old standby for years. I've been making it for so long by rote feeling that writing it down is sort of difficult. What I particularly like about it is the garlic. Sometimes I roast the garlic earlier in the day. Other times I just sauté it a bit before sautéing the leeks. What's most important is the amount of garlic. I prefer to use an entire head of garlic for 4 large/6 small servings of soup.