Vegan Leek and Potato Soup

    50 minutes

    I find that the potatoes make a leek and potato soup creamy enough without needing to add extra cream. This is my vegan version.

    1 person made this

    Serves: 4 

    • olive oil, as needed
    • 2 medium leeks, sliced
    • 4 large potatoes, peeled and diced
    • 4 cups (1 litre) vegetable stock
    • salt and pepper, to taste
    • extra olive oil, for drizzling

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large saucepan, saute the leeks in a little olive oil until soft, about 5 minutes. Warm up the stock in a separate saucepan.
    2. Add the warmed stock and potatoes to the leeks. Simmer 30 minutes on medium heat.
    3. Blend the soup with an immersion blender. Add salt and pepper to taste.
    4. Serve in bowls, drizzled with a little olive oil.

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