Guests coming over? Serve this creamy leek potato soup
Originating from the simple, hearty fare of Welsh cuisine, this leek potato soup is a classic comfort dish enjoyed in various forms across the world. Its creamy texture and subtle flavors make it a favorite among vegetarians seeking warmth and nourishment. With no eggs or meat involved, this version maintains the essence of the traditional recipe while being fully plant-based. So, let's get cooking.
Gather the following ingredients
To prepare this wholesome soup, you will need three large leeks (white and light green parts only), two large potatoes (peeled and diced), one onion (chopped), four cups of vegetable broth, one cup of unsweetened almond milk, two tablespoons of olive oil, salt to taste, freshly ground black pepper to taste, and chopped chives for garnish.
Preparing your vegetables
Begin by thoroughly washing the leeks to remove any dirt trapped between the layers. Slice them thinly. Heat olive oil in a large pot over medium heat. Add chopped onions and saute until translucent—about five minutes. Then add the sliced leeks and cook until they are soft but not browned; this should take another five to seven minutes.
Cooking potatoes with broth
Add the diced potatoes to your pot containing the sauteed onions and leeks. Pour in the vegetable broth next. Heat until the mixture reaches a boil, then turn down the heat for a gentle simmer. Cover the pot with a lid. Allow the soup to cook at this low heat until the potatoes have softened, which should take approximately 15 to 20 minutes.
Blending soup for creaminess
Once the potatoes are soft enough to fall apart easily when prodded with a fork, remove the pot from heat. Carefully blend the soup until smooth, using an immersion blender right in the pot or by transferring it in batches to a countertop blender. Be cautious as hot liquids can expand and splash during blending, which could be dangerous.
Final touches before serving
Pour the pureed soup from the blender back into your pot. Next, mix in the almond milk to achieve a creamier texture. At this point, season with salt and pepper to your liking. Reheat the soup on a low flame to avoid boiling, then ladle it into bowls. Garnish with fresh chives for added flavor and a touch of color before serving.
