Creamy Rosemary Potato Leek Soup

One of my favorite things is really creamy soup... and I always felt guilty about eating it even before I was vegan because it just seemed like so much fat in the heavy cream, and the butter, etc etc. So when I find a recipe for a soup which turns out to be rich and creamy WITHOUT the cream and butter/oil, I jump on it. This recipe is really rich and very flavorful - and easy with not too many ingredients. Great flavors for fall.



Extreme close up!

Creamy Rosemary Potato Leek Soup

Ingredients:



Soup, after pureeing, simmering on stove



-2 large Russet potatoes, or 6-8 small roasting potatoes, unpeeled, scrubbed well, and roughly cut into 1-2" cubes

-2 small yellow onions, or 1 large one, peeled and roughly chopped

-3 leeks (white and light green parts only), washed and sliced

-4 cups vegetable broth

-1 tbsp olive oil

-3 garlic cloves, minced

-1 tbsp fresh chopped rosemary

-1 tsp chipotle powder, or 2 tsp chipotle Tabasco sauce

-1 tsp apple cider vinegar

-salt and pepper to taste

Method:

Heat olive oil in a large pot over medium-high heat and add onions and leeks. Stir for about 5-6 minutes until soft and fragrant. Add garlic and stir for another minute or so. Then add the veggie broth and potatoes, turn up to a boil, and then stir and turn down to a low simmer. Let simmer for 20 minutes, until potatoes get soft. At this point, add the rosemary, a dash of salt and pepper, and stir.

Remove from heat and let cool just a little so it's not very hot. At this point, put another pot on the stove which is big enough to hold all the soup (or if you don't have one, put out a big bowl that can hold it all). Bring the soup pot near where your blender (or food processor) is and ladle the soup into the blender about halfway full. Blend until well pureed. Then pour the pureed soup into the other pot/clean bowl you have put out, and repeat with the rest of the soup in batches. If you like some chunks, don't puree the last batch and just mix it back into the pureed soup.

Put the soup back on stove on a low simmer and add apple cider vinegar, chipotle powder, and salt and pepper to taste. Serve hot with bread!

Finished product