Potato Leek Soup
This velvety potato leek soup is a completely vegan version of the classic French potage that uses blended potatoes and oat milk to achieve its signature silky smooth texture. Every bowl is plant-based and incredibly satisfying whether served hot in winter or chilled as vichyssoise in summer.
A silky smooth blended vegan potato and leek soup that is both elegant and incredibly simple to make.
Nutrition per serving
Ingredients
Soup
Instructions
Clean and Saute Leeks
Slice leeks and wash thoroughly in a bowl of cold water to remove any grit between the layers. Heat olive oil in a large pot over medium heat and add leeks. Cook for 8 to 10 minutes until soft and wilted.
Add Aromatics and Potatoes
Add minced garlic and thyme to the leeks and cook for 1 minute. Add diced potatoes and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until potatoes are completely tender.
Blend Until Smooth
Remove pot from heat. Use an immersion blender to blend the soup completely smooth. Alternatively transfer in batches to a countertop blender blending carefully with a vented lid to avoid steam burns.
Add Oat Milk and Season
Stir in oat milk and return soup to low heat to warm through. Season generously with salt and white pepper. Add more broth or oat milk to adjust consistency to your preference.
Serve with Garnish
Ladle into bowls and garnish with a swirl of vegan cream fresh chives or crispy fried leek rings. Serve with warm crusty bread for a complete and satisfying vegan meal.
Substitutions
Common mistakes
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