Recipes 
ADVERTISEMENT
French-Inspired Potato Leek Soup
Silky, simple, and utterly delicious—this classic soup relies on the natural creaminess of potatoes for its luxurious texture.
Ingredients
- 2 tbsp olive oil or vegan butter
- 3 large leeks white and light green parts sliced
- 3 cloves garlic minced
- 4 medium potatoes peeled and diced
- 4 cups 1 liter vegetable broth
- 1 bay leaf
- Salt & pepper to taste
- 1/2 cup 120 ml unsweetened plant-based milk (optional, for extra silkiness)
- Fresh chives or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until soft and fragrant.
- Add garlic and sauté for 1 more minute.
- Stir in diced potatoes, vegetable broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are very tender.
- Remove bay leaf, then blend using an immersion blender until the soup is completely smooth and velvety.
- (Or transfer in batches to a blender.)
- Stir in plant-based milk if using, and adjust seasoning to taste.
- Serve warm, garnished with fresh chives or parsley.
Notes
For a richer flavor, add a splash of white wine while cooking the leeks.
Make it chunky: blend only half the soup.
Add thyme for an herbier twist.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gFiber: 3g
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
