Vegan Potato Leek Hatch Chile Soup
I made the soup with my leftovers from my chili and cheese quiche. I wanted to do something vegan for my friend and also for me.
Makes 3 quarts.
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Ingredients
- 3 cups chopped and sauted leeks
- 2 pounds Yukon Gold or Red potatoes, peeled and diced (or leave the skins on for a rustic soup)
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 cup roasted Hatch chiles, peeled, seeded if desired, and chopped (may use less)
- 2 tablespoons nutritional yeast
- Olive oil
- Salt and plenty of black pepper
- Fresh thyme (optional)
- Chives or parsley for garnish
Instructions
- Sauté chopped leeks in olive oil. (2-3 large leeks)
- Add the potatoes and broth. Simmer until the potatoes are very tender (about 20 minutes).
- Stir in the coconut milk, chopped Hatch Chile, and nutritional yeast.
- Blend until smooth with an immersion blender (or leave some chunks if you like texture).
- Taste and adjust with salt, pepper, and more chile if you want extra warmth.
Notes
Because I had already prepped these for my quiche for a party, I used 3 cups of sautéed leeks, and one cup of the chilies
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