Potato Leek Soup
Ingredients:
- 3 leeks, cleaned and sliced
- 519 g (3 medium) potatoes
- 160 g (1) onion
- 6 g (2 cloves) garlic
- 960 ml (4 cups) vegetable broth
- 120 ml (1/2 cup) cashew cream or coconut milk
- 2 tbsp vegan butter
- Salt and pepper, to taste
- Chives, for garnish
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Leeks trap a lot of grit between their layers — slice them first, then rinse thoroughly in a bowl of water before cooking, or the soup can end up gritty.
Instructions:
- Sauté the Leeks & Onion: Melt the vegan butter in a pot and sauté the leeks and onion for 6-8 minutes.
- Add Garlic & Potatoes: Add the garlic and potatoes, cooking for 2 minutes.
- Simmer: Pour in the vegetable broth and simmer for 20-25 minutes, until the potatoes are tender.
- Blend: Blend the soup until smooth using an immersion blender.
- Finish: Stir in the cashew cream and season with salt and pepper.
- Garnish: Garnish with chives and serve.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The potatoes adds heartiness and a creamy texture once cooked. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The cashew cream or coconut milk blends into a rich, creamy base that stands in for dairy.
Potato Leek Soup
Ingredients:
- 3 leeks, cleaned and sliced
- 519 g (3 medium) potatoes
- 160 g (1) onion
- 6 g (2 cloves) garlic
- 960 ml (4 cups) vegetable broth
- 120 ml (1/2 cup) cashew cream or coconut milk
- 2 tbsp vegan butter
- Salt and pepper, to taste
- Chives, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The potatoes adds heartiness and a creamy texture once cooked. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The cashew cream or coconut milk blends into a rich, creamy base that stands in for dairy.
Prep:
Leeks trap a lot of grit between their layers — slice them first, then rinse thoroughly in a bowl of water before cooking, or the soup can end up gritty.
Instructions:
- Sauté the Leeks & Onion: Melt the vegan butter in a pot and sauté the leeks and onion for 6-8 minutes.
- Add Garlic & Potatoes: Add the garlic and potatoes, cooking for 2 minutes.
- Simmer: Pour in the vegetable broth and simmer for 20-25 minutes, until the potatoes are tender.
- Blend: Blend the soup until smooth using an immersion blender.
- Finish: Stir in the cashew cream and season with salt and pepper.
- Garnish: Garnish with chives and serve.
