skip to Main Content

Butterhead Kitchen: Potato Leek Soup

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Potato Leek Soup.

Comforting soup is the perfect complement to any holiday meal & our Potato Leek soup is not only delicious but simple to make, vegan & gluten free!

Potato Leek Soup (prep time: 10 minutes, cook time: 50 minutes, makes 12, 1 cup servings)

Ingredients

  • 4 large white or yellow potatoes (about 4 cups when diced)
  • 2 large leeks
  • 4 garlic cloves or 2 tsp minced garlic from a jar
  • pinch of pepper & salt
  • 8 cups vegetable or vegan chicken broth (we love Better Than Bouillon NO Chicken Base)
  • 1 tsp dried dill
  • optional French fried onions as garnish (skip if preparing gluten free)

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Scrub potatoes (do not peel) & cut into 1 inch cubes.
  3. Cut the green leaves off of the leeks & compost or toss.  Slice the white parts of the leeks in half long ways & cut into ½ inch wide slices.  Add to a bowl of water and slosh around to clean well.  Strain.
  4. Toss the potato cubes, sliced leeks, 4 garlic cloves or 2 tsps minced garlic & a pinch of salt & pepper, in a large bowl. As you toss, spray with a bit of olive oil or coconut oil cooking spray.
  5. Spread vegetables out on the  parchment paper lined baking sheet & bake at 400 degrees for 30-40 minutes or until gently browned.  Make sure the  potatoes allow a fork to slide into them easily, before removing from the oven.
  6. Bring 8 cups of vegetable broth or vegan chicken broth to a boil a few minutes before removing the vegetable from the oven.
  7. Carefully add the roasted vegetables to the hot broth.
  8. Remove soup pot from heat & blend soup into a bisque using an immersion blender or by carefully transfering to a standing blender.  If using a standing blender, keep the lid slightly vented and cover with a towel.  This will prevent the heat from the soup and the high speed blending from possibly blowing the lid off your blender.
  9. Add 1 tsp of dill and stir gently.  Taste and add a bit more salt if desired.
  10. Serve as is or topped with a sprinkle of French fried onions.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

Back To Top