Lately, I fell in love with soup. You know, those creamy, hearty, warm, and filling soups. Especially now, during this cold winter, all we need are soups! Have you tried leek and potato soup before?
Jump to RecipePrint RecipeI absolutely love this combination. Leek and potato give the soup a quite bitter, earthy taste which is fantastic during the cold days! A little bit of spinach adds the right nutrients for you. Add this soup can absolutely be made without any animal products (welcome, vegans!)
If you are in a warm place right now, like Australia, you can still make this soup. You can freeze (yes, it’s freeze-friendly) and eat it later, when winter or autumn comes around!
I found quite challenging to see leek recipes. I don’t know why. Maybe leek is not used a lot for vegan cooking but it should be since it’s a very nutritious and tasty vegetable. So I thought it would be amazing to make soup.
If you have only one saucepan or pot, don’t worry. This soup can be easily make in just one pot! Just skip the step with pureéing the spinach and add it all straigh away!
I like my soup with a little bit of vegan sour cream on the top. You can make vegan sour cream with cashews, very easily.
You might ask why this recipe uses nutmeg. I absolutely love slices and herbs, and you should too! They make any dish 1000 better! Nutmeg is much needed for this recipe because it balances the earthy taste of the leek and potato. Be generous with adding nutmeg to this soup, you will thank me later!
Make sure you also use thyme which is one of my most
I am sure you will love this creamy leek and potato soup It’s easy and very quick. You need only 35 minutes and even beginners can make it.
Creamy Leek And Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 large leek cut in half lenghtways and sliced
- 1 cup potatoes peeled and cut in cubes
- 2 cups spinach shredded
- 4 cups vegetable stock
- 1 tsp thyme
- 1 tsp nutmeg
- 1 tbsp lemon juice
- salt, pepper to taste
- vegan sour cream to garnish
Instructions
- In a large saucepan, heat the olive oil and add leek and potatoes. Cook for 5 minutes.
- Add all the spices, herbs, and lemon juice. Cook for 1 minute.
- Add half of the spinach and half of vegetable stock. Bring to boil and cook for 15 minutes.
- In another saucepan, make pureé from the rest of spinach and vegetable stock.
- Add 2/3 of soup to a food processor and process it until smooth. Return it back to the saucepan with the rest of the soup.
- Add pureéd spinach and stir it together. Season with salt and/or pepper.
- Divide into bowls and enjoy!
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
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Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.