Warm Vegan Potato Leek Soup
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
  • 2 leeks - well cleaned & thinly sliced
  • 1 cup frozen shredded potatoes or hashbrowns
  • 4 cloves garlic - minced
  • 2 tbsp water
  • 1 cup microwaveable wild rice
  • 4 cups vegetable broth
  • 1 tsp coriander
  • salt & pepper to taste
  • fresh chopped parsley
  1. Remember leeks can be very muddy.
  2. To prepare them: rinse them well, then remove one or two of the outside layers. Cut the leeks off just above the roots and then cut the tops off where they turn dark green. Discard the cut off pieces and slice the leeks lengthwise down the middle. Look closely to see if you see any mud or silt inside the layers of the leek, and rinse out any that you find. Put the leek halves flat side down on the cutting board to thinly slice them.
  3. In a medium sized pot, over medium heat, sauté the leeks, potatoes and garlic in the water for five minutes, stirring often.
  4. Add the broth, rice, and the coriander, and continue cooking for five more minutes over medium-high heat.
  5. Salt and pepper to taste and, top with freshly chopped parsley.
Recipe by Lean Green DAD® at https://www.leangreendad.com/2018/02/25/potato-leek-soup/