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Speedy Leek and Potato Soup

What you need: 

3-4 large leeks
3 lbs large red potatoes, peeled
1/4 c. rice wine
3 T. nutritional yeast
1 T. dill weed
1 T. sage

What you do: 

Saute leeks in the vegan rice wine plus water until very soft. slice potatoes and add to the leeks, along with water to cover, the nut. yeast, and sage. Cook until potatoes begin to fall apart and thicken the soup, adding water as necessary.
Add dill close to the end of cooking.
This makes a very delicately flavored soup which is best left without salt.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This soup is pretty bland, but it is also hearty. I added 1 1/2 tsp seasoned salt as the soup simmered. I simmered the soup for a full 30 min, then pureed most of the potatoes and leeks in a blender (my kids don't like 'chunks'.) Mixed everything back together in the pot and stirred in the dill, and let it simmer for 5 more minutes. I did have to add salt and pepper to my own bowl, but my family members also liked it as is. Next time I'll probably try it w/ vegetable broth to make the flavor a little richer.

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