The heating is on, it’s dark by the early afternoon, and the winter coat has been fished out from the depths of my cupboard. This can only mean one thing… it’s soup season!
I’m not mad about it. Truth be told, there were maybe a couple of occasions during the summer when I just really, really wanted a good soup and some crusty bread. Please, don’t judge me.
This potato and leek soup recipe has become one of our favorites. Unsurprising really – I’ll take potato any which way it comes. Actually, who wants to start a Potato Appreciation Society with me? At meetings we can just eat all the potato foods. Perfection, right?!
Anyway, back to this soup. It’s so creamy, warming and just a big ol’ bowl of perfect comfort food. Like an edible hug! Also, soup-er easy to throw together… I’m so sorry. I couldn’t help myself.
If potato and leek soup isn’t quite your thing, make sure you check out the Easy Roasted Pumpkin Soup.
Easy Vegan Potato & Leek Soup
Serves 4
Ingredients
2 tbsp vegan butter
1 medium onion – chopped
3 large leeks – sliced thinly (make sure your leeks are cleaned well!)
4 garlic cloves – minced
4 large potatoes – peeled and chopped
1 tsp thyme
1 tsp rosemary
1 tsp ground coriander
1/2 tsp cumin
4 cups vegetable broth
250ml vegan milk of choice (I used almond)
3 bay leaves
Salt and pepper to season
Shredded Crispy Potato (to garnish):
1 large potato
1 tbsp olive oil
1 tsp rosemary
pinch of salt
Method
- Add 2 tbsp of vegan butter to a large pot over medium heat. Once melted add in the onion and leeks and cook gently until softened. About 10 minutes should do it.
- Then add the garlic, potatoes along with all the spices and herbs. Cook for a further few minutes until your mix is nice and fragrant.
- Pour in the vegetable broth along with the bay leaves then leave to simmer for about 20-30 minutes or until your potatoes are soft.
- Take the pot off the heat and remove bay leaves from the soup then add in the vegan milk. Use an immersion blender and blend until you have a lovely creamy and smooth soup. If the soup is too thick for your liking, add more milk until desired consistency.
- Season the soup as desired with salt and pepper – then serve it up!
To make crispy potato garnish:
- Preheat oven to 180 degrees celsius
- Grate potato and then mix with olive oil, rosemary and salt in a bowl. Combine well.
- Place tablespoons of the potato mixture on to the tray and form into rough rounds, press down gently.
- Place in oven and cook for around 20-30 minutes or until the bottoms are nice and crispy. You can always finish off under the grill if you want them more crispy.
Recipe adapted from Vegan Huggs
Ready for Pinning!
