Vegan Potato Leek Soup Recipe | Dining At the Ravens

Vegan Potato Leek Soup Recipe | Dining At the Ravens

The Stanford Inn By the Sea has long been coveted as one of the best eco-vegan resorts in the world. Located on the California coast in Mendocino, this oasis is considered by many vegans and omnivores alike to be the ultimate getaway—partly for it’s beauty, serenity, and dog-friendliness, and partly for the incredible gourmet vegan food served at the Inn’s restaurant, The Ravens. Well, now you can bring a taste of the Stanford Inn right into your own home as they’ve just released a cookbook, Dining at The Ravens.

We’re excited to share one of the recipes from this new vegan cookbook with you! Here is the recipe for the infamous Potato Leek Soup with Drunken Leeks.This is one of The Ravens’ most popular soups. It is served year-round at The Stanford Inn, but is especially special on a cold winter night. Enjoy!

Vegan Potato Leek Soup Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 4–5 medium Yukon Gold or red-skinned potatoes, roughly chopped
  • ½ cup chopped celery
  • ⅓ cup minced parsley
  • 3 large leeks, cleaned and thinly sliced
  • 6 cups vegetable broth 
  • ½ cup coconut cream (use the top layer of coconut cream from a can of coconut milk)
  • 1–2 tablespoons lemon juice to taste
  • Salt and white pepper to taste
  • Drunken Leeks (see how to make these below)
  • Crispy Leeks (see how to make these below)
  • Sour Cream, for garnish 

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8–12 minutes.
  2. Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30–40 minutes, or until vegetables are tender.
  3. Leave chunky, or blend in a high-speed blender to desired texture.
  4. Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.
  5. Garnish with Drunken Leeks, Crispy Leeks, and Tangy Sour Crème, in that order.

How to make Drunken Leeks: Cut 2 leeks lengthwise into thin strips. In a heavy sauté pan, wilt the leek strips in 1 teaspoon olive oil over medium heat. Douse wilted leeks with 1 cup red wine and simmer for 10 minutes.

How to make Crispy Leeks: Preheat oven to 450 degrees. Slice 1 leek into ¼-inch disks and sauté in 1 teaspoon olive oil with 1 teaspoon salt. Transfer to a sheet tray and crisp up in oven for 15 minutes, or until browned. 

Serve and enjoy! 

This vegan potato leek soup recipe is from Dining at The Ravens by Jeff and Joan Stanford, published with permission from BenBella Books

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