I will call this post “how to make soup without a large soup pot, vitamix, or immersion blender.” Out of all the things I have in my kitchen (probably more linens for pictures than pots and pans) one pretty essential item I do not have it a large pot.
To make this soup, I had too split up the ingredients into two separate pots. Once the pots were finished. I then let the soup cool, before placing it in my food processor to blend. (Yes, it looks like I have a food processor and still no soup pot). A magic bullet (in small quantities) would also work. After the soup was fully blended, I reheated it before serving.
So the moral of this story is anyone can make this soup!
Potato Leek Soup
Six ingredients and limited equipment is all you need to make a delicious vegetarian and dairy-free potato leek soup!
Ingredients
- 3 leeks
- 1/2 onion
- 1 medium-large potato
- 1 tbsp butter
- 1 tbsp flour
- 4 cups vegetable stock
optional:
- bread
- scallions
Instructions
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Clean and trim the leeks. Chop the leeks into 1/2 inch pieces.
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Thinly slice half an onion or use a mandolin.
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Wash and peel the potato and chip into large chunks.
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In a large pot, on medium heat. add the butter and 1 tbsp of flour. Mix together until well incorporated.
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Add the onions, leeks, and potatoes and 4 cups of vegetable stock.
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Heat on medium heat with a cover for 30-40 minutes, stirring occasionally. Add salt and pepper to taste
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When the potatoes are soft, turn off the heat.
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I do not have a vitamin nor an immersion blender, so I let the soup cool down.
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When the soup is cool, add to a blender or food processor (be sure to not fill pass the liquid line)
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When the soup is fully liquid, either put in Tupperware to store, or if you want to eat immediately, pour back into the pot and heat up for a few minutes.
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Serve with bread and some scallions if you wish.
Substitutions:
This soup is already vegetarian and dairy free.
- Stock: If you aren’t a vegetarian you can use chicken stock instead of vegetable stock,
- Gluten-Free: The flour is used to help make a roux to add flavor to the soup. Although I haven’t tried this recipe with gluten free flour, I think it should still work in order to make the recipe gluten-free.
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Did you use sweet potatoes for this? I often make a similar soup but it turns out more of a creamy white. I think sweet potatoes could be a good sub in, however!
Hi Abbey,
I actually used white potatoes, but the vegetable stock I use is an orange color which typically turns a lot of my dishes orange. Sweet potatoes does sound delicious though!