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This cozy, smooth potato and leek soup wraps you in warmth. Earthy potatoes and tender leek blend together for a silky bowl of goodness. You can blend it totally smooth or leave it chunky—either way, it hits the spot on a chilly day.
Big Pot of Comfort
Packed with minerals and vitamins, it’s nourishing any time. Serve it as a main dish, side, or even as a starter. Honestly, it tastes even better if you let it chill in the fridge overnight.
What Goes Inside
- Seasonings: Marjoram, pepper, salt, a splash of plant-based cream, and nutmeg.
- Veggies: Two carrots, 500 grams potatoes, two leeks, and 100 grams celery.
- Base: A liter veggie broth, two garlic cloves, and two spoons of oil.
How to Make It
- Finishing Touch
- Add the plant-based cream, give it a quick puree, and get ready to eat.
- Simmer
- Pour in the broth, let it bubble gently for 15 minutes.
- Saute
- Sizzle the leek in oil, throw in the rest of the veggies for a short fry.
- Prep
- Wash everything, slice it up, cut leeks into rings, and you’re set.
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Keep It Fresh
Stash leftovers in the fridge for up to four days or pop them in the freezer for three months. If you reheat, blend it again if it gets lumpy to make it smooth and creamy.
Great Sides
Add vegan sausage to turn it into a meal. Chunky bread, chickpeas, or a dollop of cream round it out perfectly.
Switch It Up
Toss in some spinach or kale for extra goodness, or pour in a splash of wine for bold flavor. White beans fill you up, while chili flakes turn up the heat.
My Pointers
Let the leek caramelize a touch for tastier flavor. If you’re blending, open the lid to let out steam. Pour into warm bowls when serving.
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Savor the Goodness
Potatoes pack potassium and vitamin C, leeks bring lots of antioxidants, and carrots kick in beta carotene. You’re eating a bowl full of nutrients.
For Special Moments
This soup works great as a first course. Pair it alongside baguette and a cheese board to make your meal feel fancy.
Good for the Planet
Local, in-season ingredients do the planet a favor. Save leek greens for broth so nothing goes to waste.
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Truly Versatile
Straightforward, tasty, packed with goodness. This soup might just become your new favorite meal.
Frequently Asked Questions
- → What kind of potatoes work best?
Go for starchy or mainly firm ones. They give your soup the right creamy feel.
- → Can I prep this soup ahead?
Totally! It actually tastes even better after a day in the fridge, where it’ll keep for a couple of days.
- → Which plant cream is good here?
Soy, oat, cashew, or coconut cream—they all do the job. Just pick the one you like most.
- → Is it freezer friendly?
Yep, you can freeze it. Warm it up with a splash of broth if it gets a bit thick.
- → How do I get it extra creamy?
Blend the whole soup and add more broth or plant cream. That’ll make it really smooth.