Ingredients
Units
Scale
- 45ml (3 tbsp) vegetable oil
- 4 leeks, washed and diced
- 1 onion, peeled and chopped
- 2 potatoes, peeled and sliced
- 750ml (3 cups) vegetable stock
- 250ml (1 cup) almond milk
- salt and pepper, to taste
Instructions
- Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
- Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
- Pour in the almond milk, and let it simmer for another 2 minutes.
- Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
- Season to taste then divide the soup between four bowls.
- Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!
Notes
- This recipe is vegan, but you can easily substitute the oil with butter, use standard milk and cream.
- This soup freezes well, and if you find you have too much leftover, take a look at my guide on Freezing Almond Milk.
- Struggling to get hold of leeks? Why not try one of these leek substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Starter
- Method: Boil
- Cuisine: French
