Vegan Potato Leak Soup
Even Samwise Gamgee knew: Potatoes are delicious in every form, and this vegan potato leek soup is no exception! Creamy, comforting, and easy to make.
Ingredients
- 1 leek (300g)
- 5 big starchy potatoes (cubed)
- 30 grams/ 2 tbsp vegan butter
- ½ tsp dried thyme (use double if fresh)
- 500 ml/ 2 cups unsweetened plant milk (the more fat the better)
- 1.5 l/ 6 ⅓ cups vegetable stock or water
- 1 tsp white wine vinegar
Optional
- 1 tbsp dried porcini mushrooms
- croutons
- fresh bread or baguette
Instructions
- Slice off the tough outer layers of the leek and rinse them well to remove any hidden dirt. Make sure to wash between the leaves, as leeks tend to trap soil. Then, slice the leek into rings — don't worry about precision since everything will be blended later. Peel the potatoes and cut them into small cubes for even cooking.
- Melt the vegan butter in a large pot over high heat. Add the sliced leek and let it sizzle, stirring frequently, for about 5 minutes until it starts to brown. Once you see golden bits forming, reduce the heat to medium-high. Stir in the potato cubes and let them roast together for another 5 minutes.
- Next, add a generous amount of salt—at least one teaspoon—along with pepper, dried thyme, a bay leaf, and dried mushrooms (if using). Stir everything well to coat the vegetables in seasoning. Once the ingredients start sticking slightly to the bottom of the pot, pour in 500ml of unsweetened plant milk to deglaze. Stir gently, loosening any browned bits to build extra flavor.
- Let the mixture simmer in the plant milk over medium heat for another 5 minutes until it thickens slightly. At this stage, it should be rich, creamy, and extra flavorful. Don't worry f it seems a bit too salty, as the next step will balance it out. Now, pour in water or vegetable stock, stirring well to combine. Let the soup cook gently for about 20 minutes, until the potatoes are soft and can be easily mashed with a fork.
- After cooking, stir in a tablespoon of white wine vinegar and let the soup sit off the heat for a few minutes. Then, blend until completely smooth, making sure no chunks remain. If you have time, let it rest a bit longer to allow the flavors and consistency set. Serve warm with croutons or fresh bread for the perfect comforting meal. Enjoy!
