Potato Leek Carrot Soup

Potato Leek Carrot Soup
7 cups
‘honestly, you’ll want to eat the whole thing in one sitting. hearty w/ a touch of sweet’


8-10 very small potatoes or 4-6 medium-large ones, skin on, cut into small chunks
2 huge carrots, cut into thinish circle pieces
2 huge leeks, cut into thinish circle pieces
5-8 cloves or garlic, pressed
2 vegetable (vegan) bouillon cubes
3 1/2 c. of water
1 c. of rice milk (that makes it sweet. you could also use regular milk, cream or soy milk)
1 TB salt, 1/2 TB pepper

1. In a large sauce pan heat oil and saute garlic and leeks for about 2 minutes
2. Add in carrots w/ about 1/2 c. of water and saute for about 2-3 minutes
3. Add in potatoes and saute about 2-3 minutes
4. Add in water, rice milk and bouillon cubes, salt and pepper
5. Bring to a boil and simmer for about 25-35 minutes–until potatoes and carrots are soft–but not falling apart
6. Take out 1/2 of the soup mixture and blend down in a food processor, blender or with a stick blender
7. Add puree portion back to chunky portion
8. Dig in!

5 thoughts on “Potato Leek Carrot Soup

  1. Jennifer Y. says:

    Wonderful recipe! I have never cooked with leeks before, so it was neat to try something new. I might use a 1/2 or so less water next time. Also, 1 tablespoon of pepper is a lot!! Just a warning for those who don’t want it too hot:) I will definitely make again, thanks!

  2. hullow says:

    If you peel and cut the potatoes into really small pieces there will be close to no starch. If you want to you can then blend the entire soup without it becoming walpaper paste. Maybe adding a little butter of something else that fits your own taste…

    Also cutting the potatoes makes the entire cooking process slightly quicker…

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