Leek & Potato Soup
A simple, comforting vegan leek and potato soup blended until silky smooth and finished with plant-based cream.
Equipment
- Large pot
- Immersion blender
Ingredients
- 2 tbsp neutral oil
- 1 large leek 300–350 g, thoroughly washed and sliced
- 300 g potatoes peeled and diced
- 2 garlic cloves minced
- 1 litre vegetable stock
- a pinch of pepper
- ¼ tsp salt or to taste
- 100 ml plant-based cooking cream
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced leek and cook, stirring occasionally, until softened and wilted.
- Add the diced potatoes and cook with the leek for about 2 minutes.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the vegetable stock and add a pinch of pepper. Bring to a gentle boil, then simmer for 20–25 minutes, until the potatoes are tender.
- Remove from the heat and blend with an immersion blender until smooth. Taste and add ¼ teaspoon salt, or adjust to the saltiness of your stock.
- Add the plant-based cooking cream and blend briefly again until fully incorporated. Taste once more and serve warm.
Notes
Salt: Vegetable stocks vary in saltiness. Taste after blending before adding the extra ¼ teaspoon.
Consistency: Add a splash of stock or water if you prefer a thinner soup.
Cream: A neutral-flavoured plant-based cooking cream lets the leek flavour shine.
Storage: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3–4 days. Reheat gently until steaming hot, adding a splash of stock or water if it has thickened. You can freeze it for up to 2–3 months; thaw in the refrigerator and stir or blend after reheating if needed.