🥣 Accidentally Vegan Potato Leek Soup
This is one of those magical dishes that doesn’t try to be vegan — it just happens to be creamy, comforting, and completely plant-based without anyone missing the dairy. Let’s do it rustic-style, with simple ingredients and deep flavor.
🛒Ingredients
3 large leeks (white and light green parts only), cleaned and sliced
2 tbsp olive oil or vegan butter
3 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and diced
1 medium onion, diced
4 cups (1 liter) vegetable broth
1 cup (240ml) unsweetened oat milk or almond milk (optional for extra creaminess)
1 bay leaf
1 tsp salt, or to taste
Freshly ground black pepper
Optional: 1 tbsp nutritional yeast (adds a subtle “buttery” note)
Optional garnish: chopped chives, drizzle of olive oil, or crispy fried leeks
Instructions
1. Prep the leeks
Cut off the dark green tops and root ends. Slice the leeks lengthwise, rinse thoroughly between layers to remove grit, then slice thinly.
2. Sauté the aromatics
In a large soup pot, warm olive oil over medium heat.
Add leeks and onion with a pinch of salt. Cook slowly for 8–10 minutes, stirring occasionally, until soft and translucent (not browned).
Add garlic and cook 1 minute more.
3. Add the potatoes and broth
Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.
Cook uncovered for 20–25 minutes, until potatoes are very tender and starting to break apart.
4. Blend it smooth (or not!)
Remove the bay leaf. Use an immersion blender to puree until silky — or only partially blend if you prefer a more rustic texture.
Stir in the oat milk and nutritional yeast if using, and warm through (don’t boil).
5. Taste and finish
Season generously with salt and pepper.
If you like, drizzle a little olive oil on top and sprinkle with chives or crispy leek ribbons for that bistro vibe.
❤️Sunday Tip
Serve with crusty bread or sourdough toast
Pair it with a light salad of arugula and lemon
Or served it in mugs by the fire — no spoon required