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The downside to the snow storm was the power outage. Or, should I say, “is” the power outage, as we still have no electricity. Patrick was able to bring a generator home, which is how I’m typing this right now. (Don’t worry, our refrigerator is also plugged in.)
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We’ve been freezing our butts off! Who knew 52 degrees could be so cold? I sure am looking forward to a hot shower, hopefully that will happen by tomorrow, especially considering it’s Valentines Day! (It’s also one of Patrick and my anniversaries, but that’s a private matter… or was.)
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To the point. We cooked a ton of food last Saturday, and froze a bunch of it for future meals (thank goodness for that generator!). We decided to do this simply because I’ve gotten rather tired of cooking, and cleaning dishes every single night. It gets old fast, as I’m sure many of you know from experience. Anyway, when I was searching for vegan freeze ahead meals, there was virtually no recipes to be found. It really surprised me considering vegan-ism has become such a large market.
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Since I had no luck with finding info online, I ended up cooking some previously used recipes, but in larger quantities. I also added vegan potato soup, which was a first time things for me, and it turned out really good. It had a smooth creamy texture, something I never thought I could accomplish without milk. Plus, it had the added benefit of not making my stomach turn after eating it. 
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We ended up cooking quite a few different meals, but I decided that I’m going to stick to one recipe per post, that way they are easily accessible to people who aren’t familiar with my blog. Today we’ll go over the potato leek soup, and the few variations I came up with.
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If you are looking for a rich comfort food, than you should definitely try this recipe. It’s creamy, and very flavorful, similar to something you would find at La Madeleine. It would be fabulous with some crunchy french bread to dip in it. Mmmm…
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Just to be fair, I want to let you all know that I did not come up with this recipe on my own. It is from The Great American Detox Diet, by Alex Jamieson. I did make some changes, though, so it’s not technically the same recipe. (I omitted the rosemary and garlic, and I used less leek.)
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Creamy Potato Leek Soup
- 2 Tablespoons olive oil
- 3 Leeks, white and light green parts washed and sliced into 1/4 inch slices
- 4 Cups chopped yellow onion
- Salt (to your liking)
- 2 1/2 Pounds potatoes
- 8 Cups vegetable stock
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1. Heat a large soup pot over medium heat and add the oil.
2. Add the leeks, onion, and salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
4. Remove the soup from the heat and scoop the soup into a blender, and blend in small amounts until all is creamy.
5. Serve hot.
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This recipes makes a good amount of soup, probably about 8-12 servings, so you will have leftovers for a few days. We actually made three huge pots full (about 4 gallons), but we did vary the recipe from pot to pot.
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For instance, we made one pot of zucchini potato soup. I wasn’t exact with the ingredients, but it was roughly as follows:
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- 3 Parts Zucchini
- 3 Parts Potato
- 1 Bell pepper
- 1 Part Carrots
- 2 Parts Celery
- Salt
- Cayenne
- And a few other spices to taste
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The last pot of soup was similar, but with different amounts of the ingredients, and other spices. One thing to keep in mind is that vegetable stock isn’t necessary if you are adding a bunch of vegetables to the soup. By doing so, you are basically making your own stock during cooking. Save the money, and just use water!
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Related posts:
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