Mushroom, Potato and Leek Soup

posted by Estelle September 23, 2011 2 Comments

This is one of my favorite soups! My sister-in-law from whole food mommies made it and I fell in love. I just altered the recipe slightly so that it would be vegan. If you have never cooked with leeks before, they are from the onion family and add a very nice flavor. The original recipe calls for cream that I left out but if you want a creamier texture you can use a cashew cream sauce instead. 
Mushroom, Potato, and Leek Soup

2 Tbsp Earth Balance
3 Leeks, white parts only, thinly sliced
2 Large Carrots, sliced

6 cups of Vegetable Broth
1 lb Mushrooms 
2 lbs potatoes, peeled and cubed
1/2 cup Almond Milk or Soy Milk
1/4 cup Flour
2 tsp Salt
2 tsp Dill
Pepper to taste

In a large pot sauté the leeks and carrots in
1 tbsp of the Earth Balance for about 5 minutes
Pour in the broth and seasonings. Add the potatoes and cook
until soft, about 30 minutes
Meanwhile, sauté the mushrooms
 in the remaining butter and add to the soup
In a separate bowl slowly add the flour to the milk and mix well. Add to the soup and simmer for 5 minutes until it thickens. 

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  • http://www.blogger.com/profile/00993158746331846152 Becky

    What is Earth Balance?

  • http://www.blogger.com/profile/04243011785881024362 Estelle Kane

    Earth Balance is a no-dairy “natural buttery spread” that you can find at almost any grocery store by the margarine or in the health food section. I like it because you can just swap out butter for it and it works great and tastes great too.