Velvety Leek and Potato Soup

Velvety Leek and Potato Soup

Indulge in the comforting warmth of a bowl of homemade creamy leek and potato soup. This classic recipe combines the delicate sweetness of leeks, the hearty goodness of potatoes, and a medley of aromatic ingredients to create a rich and satisfying dish. Whether you're seeking a soothing meal on a chilly day or a delightful starter for a special dinner, this creamy soup is sure to please. With its velvety texture and subtle flavors, it's also a fantastic option for anyone following a plant-based or vegetarian diet. Let's dive into the simple steps to prepare this nourishing and flavorful soup.


  • 2 leeks, sliced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups plant-based milk (such as hemp, almond, soy, or oat milk)
  • Salt and pepper to taste


  1. Start by preparing your vegetables. Slice the leeks, peel and dice the potatoes, chop the onion, and mince the garlic.
  2. In a large soup pot or Dutch oven, heat a bit of oil or vegetable broth over medium heat. Add the sliced leeks, chopped onion, and minced garlic. Sauté them for about 5-7 minutes, or until they become soft and translucent.
  3. Add the diced potatoes to the pot and continue to cook for another 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and plant based milk, making sure it covers all the vegetables. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for approximately 15-20 minutes or until the potatoes are tender when pierced with a fork.
  6. Once the potatoes are cooked, use an immersion blender or transfer the soup to a blender in batches to puree it until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending and then reheat it afterward.
  7. Return the blended soup to the pot (if necessary) and place it over low heat. Pour in the plant-based milk and stir well to combine.
  8. Season the soup with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
  9. Let the soup simmer for an additional 5-10 minutes to heat through and allow the flavors to meld.
  10. Taste the soup again and adjust the seasoning if needed. If the soup is too thick, you can add a bit more plant-based milk or vegetable broth to reach your desired consistency.
  11. Once the soup is hot and well-seasoned, remove it from the heat.
  12. Serve your creamy leek and potato soup hot, garnished with some extra cracked black pepper or fresh herbs if desired.

Enjoy your homemade creamy leek and potato soup!

Puede que te interese

Quick Breakfast Warm Apple Parfait
Cauliflower Steak with Mouth Watering Mash

Dejar un comentario

Todos los comentarios se revisan antes de su publicación.

Este sitio está protegido por reCAPTCHA y se aplican la Política de privacidad de Google y los Términos del servicio.