Vegetarian Potato-Leek Soup

Just leeks, potatoes, and vegetable broth seasoned with cayenne pepper and salt make a simple and tasty vegetarian potato-leek soup.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 176 Calories

Ingredients

• 2 leeks, chopped
• 1 (32 fluid ounce) container vegetable broth
• 2 pounds potatoes, cut into cubes
• 0.25 teaspoon salt
• 1.75 cups water
• 0.25 cup olive oil, divided
• 0.375 teaspoon cayenne pepper

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.

Step 2

Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.

Step 3

Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.