This homemade leek and potato soup (Broke Bank Vegan) is a super-simple recipe. Leek and potato soup is up there with most people’s idea of ‘good soup’. But all store-bought versions contain milk or cream. Why is it that supermarkets and soup brands only offer vegetable or bean soups, for people who don’t eat dairy? Also see the recipe for leek-potato cup a soup.
Before cooking, read up on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures.
First, cook leeks in Flora vegan butter, then add garlic, potatoes and good veggie stock. In goes a bay leaf (remember to take it out after) and thyme. It’s seasoned with salt and pepper, and made extra creamy with vegan double cream.
Vegan Leek and Potato Soup
This recipe for vegan leek & potato soup (ElaVegan) uses starchy potatoes, leeks, celeriac (or celery if easier to find), carrots, garlic and broth, along with seasonings, oil and dairy-free cream. Garnish with fresh herbs and optional sliced vegan sausage. If you like homemade soup, invest in a stick blender to blitz ingredients in the pan and freeze leftovers.
