Potato Leek Soup

Hi, friends!

First post of 2018. I wanted something classic, heartwarming and seasonal to start off the year. This creamy soup is completely vegan. Its also easy and inexpensive to make.

**Feel free to click on the red links for photo references**


  • 3 leeks (bottom part only), chopped
  • 4 medium potatoes (approx. 4 cups), diced
  • 2 cloves of garlic, whole
  • 5 cups vegetable stock
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp Cracked black pepper
  • Ground nutmeg
  • Chives
  1. In a stock pot or large pan, heat olive oil on medium-high heat and add leeks. Sauté for approx. 4 minutes (until slightly translucent but not brown)
  2. Add garlic and potatoes. Sauté for 5 more minutes
  3. Add 3 cups of stock, salt and black pepper. Simmer for 15 mins with lid on.
  4. Add additional 2 cups of stock and simmer for 15 more minutes, or until potatoes are soft (can easily be mashed).
  5. Pour contents into blender, and blend until smooth. The consistency should be like heavy cream (viscous but coasting the back of a spoon). If the mixture is too thick, add additional stock as required. (If there is not enough stock, the texture will become gluey, which is not what we want).
  6. Pour into bowls, garnish with chives and nutmeg as desired. Enjoy 🙂


  1. IMG_9746.jpg

One Comment

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  1. Lovely soup ! Nice to use nutmeg powder in here !!

    Liked by 1 person

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