How to Make Vegetarian Potato Hash Dinner

Vegetarian Potato-Leek Soup

This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish if you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato.

Recipe Summary Vegetarian Potato-Leek Soup

Healthy potato-leek soup for vegetarians.

Ingredients | Vegetarian Potato Hash Dinner

¼ cup olive oil, divided

2 leeks, chopped

1 (32 fluid ounce) container vegetable broth

1 ¾ cups water

2 pounds potatoes, cut into cubes

⅜ teaspoon cayenne pepper

¼ teaspoon salt

Directions

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.

Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.

Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Info | Vegetarian Potato Hash Dinner

prep: 20 mins cook: 35 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Vegetarian Potato-Leek Soup

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