Blended Potato, Leek, and Corn Chowder

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Blended Potato, Leek, and Corn Chowder

Yield: 6 servings | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes

One of my favorite blended soups for my 10 Day Smoothie Challenge! Yes, I know this is not a smoothie, but sometimes I just don't want a frozen banana smoothie for dinner. So I incorporated some blended soups into my week. This vegan potato soup is super creamy, flavorful, the perfect amount of salty, and is very satisfying. It's also extremely easy! Throw everything in a pot, let it boil, then blend it on up. This creamy vegan potato soup has earned itself a permanent spot in my recipe book. Your family won't even realize this is dairy-free!


Ingredients:

  • 5 leeks, white parts only

  • 8 medium gold potatoes, peeled or unpeeled

  • 5 garlic cloves

  • 6 cups of vegetable or vegan chicken broth

  • 2 cups of frozen corn

  • 1 tsp salt

  • 1/2 tsp pepper

Directions:

  • Heat a large pot on the stove.

  • Prep your veggies. You can choose to peel the potatoes, or if you're lazy like me, you can keep them unpeeled (just be sure to scrub them well so they are clean). Roughly dice the potatoes, slice the leeks, and cut the ends off the garlic cloves but keep them whole.

  • Add the leeks, potatoes, garlic, and broth to the sauce pot.

  • You want the broth to cover all the veggies in the pot, so add more here if needed.

  • Bring to a low boil. Let it boil until the potatoes are soft, about 15-20 minutes.

  • Once the potatoes are soft, add in the corn and boil for another 2-3 minutes.

  • Turn the heat down to low.

  • Carefully transfer to a blender (or use an emulsion blender). Blend until the soup is liquefied.

  • Transfer the soup pack to the pot and keep heated on low while you serve the soup.

  • Serve this as-is, or top with scallions.

Tips and Tricks:

  • Save the green parts of your leeks! They have a more robust flavor than the white part. The greens can be used to make a veggie stock, use them for roasting a seitan loaf, use them as a garnish, or chop them up and saute them with some other veggies.

  • Let this soup cool to room temp before storing. Store it in an air-tight container in the fridge for up to 5 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 6

  • Calories: 225

  • Total Fat: 0g

  • Carbs: 50g

  • Protein: 8g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.


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