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Delicious Vegan Leek and Potato Soup Recipe For St. Patrick’s Day
One of my favorite Irish dishes is a Leek and Potato Soup recipe. My mom would always make it for me when I was sick. As St. Patrick’s Day is this weekend, I thought I’d share this wonderful vegan recipe with you. Leeks and potatoes are ingredients that are found in a lot of traditional Irish recipes, as back in the day they were sturdy crops that did well in the Irish climate. The subtle flavor of the leeks combines really well with potatoes to make this amazing soup that is perfect during the cold winter months.
Leek and Potato Soup Recipe
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Ingredients
- Two tbsp vegetable oil
- One onion, finely chopped
- Three leeks, white and light green parts only, chopped
- One stalk celery, chopped
- One clove garlic, finely chopped
- Eight oz potatoes, peeled and chopped
- Three cups vegetable stock
- Two cups non-dairy milk
- Salt and pepper to taste
Garnish
Two tbsp scallions, roughly chopped
Vegan cheddar shreds
Instructions
Heat your vegetable oil in a large, heavy-bottomed pot, add the onion, leek, celery, and garlic.
Sweat the veggies over a low heat until they are softened but not browned, about 15 minutes.
Add the chopped potatoes and vegetable stock and bring to the boil. Reduce the heat and cover and simmer for 20 minutes.
Purée with an immersion blender.
Slowly bring the soup back to a boil and then stir in the non-dairy milk.
Season with salt and pepper.
Serve hot, and garnish with scallions and vegan cheddar shreds.
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Did you try the leek and potato soup recipe? Let us know how it turned out in the comments!
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