European · 45 min · Easy · 4 servings

Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegan butter; 1 tbsp olive oil; 3 leeks, halved lengthways and sliced; 1 onion, diced; 2 garlic cloves, sliced; 1 lb 5⅛ oz floury potatoes, peeled and cubed; 3¾ cups vegetable stock; ⅔ cup unsweetened plant milk; 1 bay leaf; 1 tsp dried thyme; 1 handful fresh parsley, chopped; salt, to taste; black pepper, to taste

Sweet, slowly-sweated leeks and floury potatoes blended into a thick, comforting soup. No cream needed — the potato does all of it.

~280 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free

Plan it:

Method

1
Sweat the leeks
⏱ 15 min
Melt the vegan butter with the olive oil in a large pot over low heat. Add the leeks and onion with a pinch of salt, cover, and sweat gently until completely soft and sweet — no color at all. This is where the flavor is made.
2
Add the potatoes
⏱ 20 min
Stir in the garlic and thyme for a minute, then add the potatoes, stock and bay leaf. Bring to a boil, then simmer until the potato falls apart against the side of the pot.
3
Blend
Fish out the bay leaf. Blend the soup until smooth, either with a stick blender in the pot or in batches in a jug blender — if using a jug, let the soup cool a little first and never fill it more than halfway.
4
Finish
⏱ 3 min
The soup is now a completely smooth, creamy puree with no pieces of leek or potato left in it. Stir in the plant milk and warm through without boiling. Season heavily with salt and black pepper — potato soup needs more than you expect. Serve scattered with parsley.

Notes

Leeks trap grit between their layers; halve them lengthways and rinse under running water before slicing. Do not over-blend — potato turns gluey if you whip it. Safety: hot soup expands violently in a sealed jug blender, so vent the lid.

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Method

Sweat the leeks

Add the potatoes

Blend

Finish

Notes