Vegan potato leek soup

Vegan Potato Leek Soup

Inspired by The New Vegetarian Epicure from Anna Thomas


  • 5 large leeks, white and light green parts
  • 5 lbs of russet potatoes, peeled and cubed (save peels)
  • 2 Tablespoons EVOO
  • 2 teaspoons salt
  • 4 cups vegetable broth
  • 4 Tablespoons fresh Italian parsley, chopped
  • 1 bunch fresh dill, chopped
  • Juice from one lemon

Fresh ground pepper


  • Peel and cube the potatoes
  • Put the potatoes in a soup pot and cover with water, about 1 inch above the potatoes.
  • Bring to a boil and simmer until potatoes are tender.
  • Put the potato peels in another small pot and cover the water. Heat until boiling and then simmer.
  • Wash and chop the white part of the leeks
  • Heat a frying pan and add the EVOO. Saute the leeks until theyare tender, adding more water or a bit of white wine to keep them from sticking.
  • Strain the potato peel water and add to the soup
  • Add the broth, leeks, dill, parsley, pepper and lemon juice.
  • Simmer for another 10-15 minutes and adjust salt and pepper to taste
  • You can serve as is or use an imersion blender to make it smooth.