Leek and Potato Soup Recipe | How to Make Potato Leek Soup | Vichyssoise Recipe [DAIRY FREE, VEGAN]

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its unsaturated fats, while margarine is usually cheaper.

Chop the light parts of one big leek.

Cut about three medium-sized potatoes into small pieces, ensuring they are uniform in size for quicker cooking.

Chop a big bunch of cilantro (or dill or parsley if preferred).

Heat up some butter in a pan.

Sauté the leeks with a little bit of salt until they start to soften, stirring often to prevent sticking.

Once the leeks have softened, add in the potatoes and continue stirring.

Add a little bit of the stock or broth to help keep things moving as you cook the potatoes.

Add the chopped herbs early on to infuse flavor into the soup.

Check if the potatoes are cooked by breaking one open with the back of a spoon; it should be soft and come apart easily.

Transfer the cooked leeks, potatoes, and herbs into a blender.

Add in the broth and blend until smooth, achieving a thick creamy consistency due to the starch in the potatoes.

Add a pinch of salt and a squeeze of lemon or lime juice to taste.

Blend carefully, keeping the lid on the blender for safety.

Taste for seasoning, adjusting based on the saltiness of the broth.

Top the soup with freshly cracked black pepper and roasted chickpeas before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens