Busy Vegetarian Mom

Quick and Easy Vegetarian Meals for Busy Moms

Vegan Potato Leek Soup

on March 2, 2012

I bought a bunch of leeks at the supermarket the other day and have been wondering what to do with them.  I remembered seeing in a magazine some time ago a recipe for potato leek soup that looked delicious.  Sure enough I had a few potatoes sitting around waiting to be used, so I decided to take a chance and see what I could do to create a quick vegan version of potato leek soup.  I made mine a bit on the bland side for experimentation and kids sake, but spiced up my bowl with a little extra seasonings. Hope you like it!

Vegan Potato Leek Soup
32 oz. Box Vegetable Broth
4 Leeks,chopped
4 Med. Potatoes, peeled and diced
2 Cloves Garlic, minced
4 TBSP Vegan Chicken Flavored Seasoning
1/4 tsp Pepper
12 oz. Silken Tofu, drained
1/4 C. Healthy Balance or I can’t believe it’s not butter
Optional: 1/8 tsp. paprika, 1/8 tsp. chipotle chili powder (use your imagination to spice it up!)
Bring Vegetable Broth to a boil in pot.  Add potatoes, chicken seasoning and pepper.  Let simmer.
In a separate frying pan, saute leeks and garlic in a little bit of canola oil until tender.
Add leeks and onion to simmering pot of broth and potatoes.  Stir in drained silken tofu and butter. Continue to simmer until potatoes are cooked through. 
Using hand mixer, smooth until rich and creamy.  If you like your soup a bit thinner, add a bit of water or unsweetened soy milk.
If you like your soup a bit spicier, add the paprika and chipotle to your liking. 


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