Vegan Creamy Leek and Potato Soup

Creamy leek and potato soup, a delicious Welsh staple which can now be made into a vegan delicious meal. Leek soup is also prevalent in Romanian and French cuisines. Leeks are known for their mild, onion-like taste. If consumed in its raw format, expect a crunchy and firm texture. Many consume just the white part of the leek as the green leaves tend to be a little tough. However, you can add them to stir-fries or sauté them and open up a whole new world of leek related recipes.

The leek and potato soup will have a starchy taste thanks to the potatoes, combined with a delicate, mild onion flavour. What bonds the two ingredients together is the oat milk, although traditionally full fat milk and creams are used for this recipe. For the vegan version, we tried it with soy, rice and oat milk and we found the subtle, nutty aromas of the oat to complement the leek and potato soup best.

Where did the leek come from?

As humans, we are so deeply connected with our food. A little walk down the history lane will reveal that leeks seemed to have been part of our diet since at least the second millennium BC. Turns out, archaeologist found carvings and drawings which indicate that leeks were very much an integral part of the Egyptian diet. Furthermore, even The Hebrew Bible has mentions that leeks are indeed abundant in Egypt.

Want to feel like an emperor for a day? It is believed that the mighty leek was Nero's favourite vegetable, who consumed it in a soup.

The leek is one of the national emblems of Wales and also a symbol of Oltenia, a historical region in Romania.

According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field.[1]

How to make leek and potato soup

Do you know of many leek dishes? I sure don't and I'm starting to realise what tremendous potential this mighty vegetable has. With its onion-like taste and crunchy texture, I can see why we should aim to incorporate more leek into our dishes. I am determined to do so and share with you what we can cook with leek.

For now, I wanted to experiment with leek and potato soup and make it creamy but vegan. The result is perfect: nutty and creamy with a hint of onion and refreshing flavours. Here's how to make a delicious leek and potato soup.

First thing first, you need to boil your potatoes. I normally peel and chop my potatoes and boil them in salted water for about 15 minutes or so.

Heat up the olive oil in a heavy-duty pan. Add the onion and fry it for about 3 minutes. Add the leeks and fry for another 3 minutes. Add the boiled potatoes with a little salt and pepper. Mix well and add the vegetable stock.

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Simmer over a gentle heat for 10 minutes. Purée in a blender until no lumps remain. You can use a handheld blender or, alternatively, you can use a food processor and purée it in batches it.

Taste and adjust the seasoning if needed. Add the oat milk and mix well until everything is combined.

Divide in soup bowls and serve hot with crusty bread.

Reheat the soup to a gentle simmer (add some extra oat milk if the soup is too thick for your liking).

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan leek and potato soup

5

Average: 5 (1 vote)

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total: 20 mins
• Serves 4 people

Categories: Lunch, Soup Cusine: British

Description

A creamy and delicious vegan leek and potato soup made with simple ingredients. This satisfying meal will keep your hunger at bay while indulging your tasting buds in some aromatic creamy soup.

Ingredients

(USA / Metric)

• 4 cups potato, boiled
• 1 small onion, chopped
• 3 1/2 medium leek, sliced (see notes)
• 4 cups vegetable stock
• 1/2 cup oat milk
• 3 tbsp olive oil

Instructions

• 1. Heat up the olive oil in a pan. Add the onion and fry it for about 3 minutes. Add the leeks and fry for another 3 minutes. Add the boiled potatoes with a little salt and pepper. Mix well and add the vegetable stock.
  2. Simmer over a gentle heat for 10 minutes. Purée in a blender until no lumps remain. Taste and adjust the seasoning if needed. Add the oat milk and mix well until everything is combined.
  3. Divide in soup bowls and serve hot with crusty bread.
  4. Reheat the soup to a gentle simmer (add some extra oat milk if the soup is too thick for your liking).

Notes

*use the white parts of leeks and save the green tops for another recipe

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 268
% Daily Value*
Total Fat 11 g			14%
	Saturated Fat 2 g		8%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 7 g
Cholesterol 0 mg			0%
Sodium 690 mg			30%
Total Carbs 40 g			15%
	Dietary Fiber 4 g		14%
	Sugar 8 g		16%
Protein 5 g			10%
Vitamin A 8% Vitamin C 19% Calcium 4% Iron 15% Vitamin D 0% Magnesium 13% Potassium 17% Zinc 6% Phosphorus 17% Thiamin (B1) 13% Riboflavin (B2) 8% Niacin (B3) 14% Vitamin B6 41% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 13% Vitamin K 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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