Soups have always been one of my favourite meals to have. Especially Leek and potato soup! This is just like winter in a bowl for me and takes me way back to my childhood. Most likely why, this has always been a comfort food of mine.
Safe to say that has not changed since becoming Vegan. Normally the recipe I would use would contain animal products but once you get into the swing of things its not hard to replace the ingredients you once used to use in your favourite foods.
Not only is this soup really comforting, it’s delicious too! This is the one soup I know I can always make and a second helping is always requested. So make sure you make enough!
Vegan Cream of Leek and Potato Soup
- 1 medium Onion
- 3 Garlic Cloves
- 2 medium Leeks
- 1 tbsp Vegan Butter
- 1 Litre Vegan stock
- 3-4 medium White potatoes
- 100 ml Plant based milk or cream
- 1 tbs mixed herbs
Melt vegan butter in a large saucepan on a low heat.
Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.
Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes.
Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.
Cook on a low heat for around 15-20 mins until the potatoes are soft.
When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve.
Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months