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
Wash and chop the ingredients.
Simmer the onions on low-medium heat with the olive oil for 5-6 minutes until they are soft. Add the potatoes.
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.
Blend the soup if you like it smooth with a handheld blender or leave it chunky. Serve it with fresh crusty bread or baguette.