Creamy Potato Leek Soup
This comforting vegan potato leek soup transforms simple garden ingredients into a rich, velvety meal. Using creamy cannellini beans instead of dairy, it features buttery sautéed leeks and gold potatoes topped with a bright, zingy lemony herb oil for a luxurious finish.
Instructions
- 1
Prep the leeks (3 large) by removing roots and dark green tops, then thinly slicing and washing thoroughly. Tie bay leaves (2), fresh sage (2 sprig), and fresh thyme (12 sprig) together with cotton twine (1) to make a bouquet garni.
- 2
Heat extra virgin olive oil (2 tbsp) in a large pot over medium-high heat. Add sliced leeks and kosher salt (1 pinch), cooking until softened and lightly browned for about 8 minutes.
- 3
Stir in garlic cloves (6 clove) and aleppo pepper (1 tsp), cooking for about 2 minutes until fragrant.
- 4
Add vegetable broth (960 ml), yukon gold potatoes (340 g), cannellini bean (850 g), the herb bundle, and black pepper (1 pinch). Bring to a boil, then reduce heat and simmer covered for 25 minutes until potatoes are tender.
- 5
While soup simmers, prepare the herby oil by mixing chopped flat leaf parsely (1 cup), fresh dill (1 handful), the zest of lemon (2 medium), garlic cloves (1 clove), sea salt (0.5 tsp), and extra virgin olive oil (56 g) in a small jar.
- 6
Remove and discard the herb bundle. Transfer half the soup to a blender or use an immersion blender to partially blend the soup until thick but textured. Return blended portions to the pot.
- 7
Stir in baby spinach (85 g) and simmer for 2 minutes until wilted. Adjust seasoning with additional salt and pepper to taste.
- 8
Ladle soup into bowls and finish each serving with a generous drizzle of the prepared herby oil.
Nutrition Facts
Per portion