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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 more vegan, I really wanted to find a way to work out a vegan version for this soup – without the mountain of dairy products. This Vegan Leek And Potato Soup is a great way to start your January or Veganuary. This vegan 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.
What spices to use for vegan leek and potato soup?
Of course, the bland nature of the leek and potato calls for a lot of spices to be used.
I used:
- Bay leaves
- Thyme
- Herbs de Provance
- And a fair amount of freshly ground black pepper
Is this vegan leek and potato soup gluten free?
Yes, whole potatoes are naturally gluten free and so are leeks. The other main ingredient, which is oat milk needs a little more attention if you want this recipe completely gluten free. Although naturally gluten-free, oats are frequently cross-contaminated with gluten. So you need to choose a gluten free brand in the supermarket. The same applies for the stock cubes if that’s what you are using.
Tips when making vegan leek and potato soup
- The nut milk (or oat milk) has a lovely smooth and thick texture, which worked out so well in this soup.
- You can freeze this soup, so it’s ideal for batch cooking.
- It’s quite a thick soup, so won’t miss the bread if you’re trying to eat less carbs.
- If you really want to add vegan cheese it’s of course not against any law, but I’d rather suggest adding a couple of spoonfuls of nutritional yeast instead for a more sharp, cheesy flavour.
Enjoy – it’s a fairly straight forward recipe.
Vegan Leek And Potato Soup
Ingredients
- 1 medium yellow onion chopped finely
- 3 cloves garlic minced
- 1 large leek 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 oat or nut milk
Instructions
- 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.
1 comment
I think that you meant “leek” instead of “leed” in the ingredients list. 🙂