The classic potato leek soup (vegan) is creamy but without the cream!
This makes for a healthier version but with all the good flavors. This is a perfect winter soup for me or one of those soups that I make when there is not much in the house and I don’t feel like running out to the store. I can usually find a few potatoes, leek, shallots and vegetable stock. That is pretty much all you need for this soup.
Easy, peasy, delicious and budget friendly!
Potato Leek Soup (Vegan)
- Leeks rinsed and chopped
- Shallots, chopped
- Olive oil
- Potatoes, peeled and chopped
- Vegetable stock
- Salt and pepper
- For serving, vegan cream and some chopped leeks or chives
Instructions:
Heat the oil in a large soup pot and sauté the leeks and shallots until soft, stirring often.
Add the stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are soft and cooked through.
Take the soup off the heat and mix until smooth using a hand held blender. If the soup is to thick add a little water. Salt and pepper to taste. Top with cream, leeks or chives if desired. Enjoy!
If you like this recipe, I think you will love these:
Warming Noodle Soup with Red Curry and Bok Choy
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
- 4 skinny leeks or 2 large, rinsed and chopped
- 2 shallots, chopped
- 2 tablespoon olive oil
- 500 g potatoes, peeled and chopped
- 1 liter (4 Cups) vegetable stock
- salt and pepper
- optional for serving, vegan cream and some chopped leeks or chives
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Heat the oil in a large soup pot and sauté the leeks and shallots until soft, for about 5 min, stirring often.
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Add the stock and potatoes to the pot and bring to a simmer. Cook for about 15 minutes until the potatoes are soft and cooked through.
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Take the soup off the heat and mix until smooth using a hand held blender. If the soup is to thick add a little water. Salt and pepper to taste.
Top with cream and leeks or chives if desired.
Enjoy!
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