I do like soups, especially when the weather is cold. They are also a good way to cook up all sorts of veggies, turning them into delicious and nutritious meal with some lovely bread. Potato and leek soup always has been a firm favourite of mine, like everything potato – just gimme all the potato! But, the traditional recipe calls for a mountain of cheddar cheese, butter and milk. Since we are trying to eat vegan, I really wanted to find a way to work out a vegan version for this soup – without the mountain of dairy products.
This leek and potato soup will not taste as the traditional one, as a result of course. If we leave the cheese out – we need to replace the flavour with something else, but it’s not going to be the same obviously. But not to worry – it will taste fantastic, a really lovely soup, so give it a go.
Obviously, the bland nature of the leek and potato calls for a lot of spices to be used. I used bay leaves, thyme and Herbs de Provance. And a fair amount of freshly ground black pepper.
The nut milk (or oat milk) has a lovely smooth and thick texture, which worked out so well in this soup.
Enjoy – it’s a fairly straight forward recipe.
- 1 medium yellow onion chopped finely
- 3 cloves garlic minced
- 1 large leed sliced
- 500 g potato peeled and chopped
- 750 ml vegetable stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp herbs de Provance
- 2 tbsp olive oil
- 100 ml almond or nut milk
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Wash and chop the ingredients.
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Simmer the onions on low-medium heat with the olive oil for 5-6 minutes until they are soft. Add the potatoes.
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Add the stock and the spices and cook for 20 minutes, until the potatoes are smooth. Then add the milk and cook for a further 5 minutes.
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Blend the soup if you like it smooth with a handheld blender or leave it chunky. Serve it with fresh crusty bread or baguette.
1 comment
I think that you meant “leek” instead of “leed” in the ingredients list. 🙂