Creamy Leek and Potato Soup Recipe
This vegan soup blends sautéed leeks, potatoes, and herbs into a rich, dairy-free bowl of comfort. Cozy, creamy, and surprisingly classy.
Ingredients
- 3 medium leeks trimmed and sliced (white + light green parts)
- 2 tbsp olive oil
- 2 garlic cloves minced
- 4 medium Yukon Gold potatoes peeled and chopped
- 4 cups vegetable broth
- 1 cup unsweetened oat milk or other plant-based milk
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat, because we’re not frying anything in sadness today.
- Add sliced leeks and cook for 5-7 minutes, stirring occasionally, until soft and fragrant—not crispy.
- Stir in garlic and thyme, sauté for 1 minute like the domestic goddess you are.
- Add chopped potatoes and pour in vegetable broth.
- Bring it all to a gentle boil, then reduce heat and simmer for 20 minutes.
- Potatoes should be fork-tender—like your patience after a long workday.
- Use an immersion blender to blend until silky smooth.
- Stir in oat milk, add salt and pepper to taste, and reheat gently.
- Ladle into bowls and top with herbs, because yes, we’re still fancy.
- Serve hot with crusty bread and a side of smug satisfaction.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Iron: 10%
- Vitamin C: 25%
- Folate: 15%
- Potassium: 18%
💡 Additional Notes & Tips
- For extra richness, sub half the oat milk with canned coconut milk.
- Add a pinch of nutmeg for warmth and depth.
- Toasted sourdough = elite pairing.
- Leftovers freeze beautifully, unlike your ex’s heart.
- If leeks are sandy, slice first, then rinse in a bowl of water. They hide dirt like it’s a hobby.