Vegan leek & potato soup recipe | Good Food
Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread
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Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Refrigerator
- Freezer
- Plate
Ingredients
- 1 tbsp rapeseed oil plus a drizzle to serve (optional)
- 2 large garlic cloves chopped
- 500g leeks thinly sliced
- 500g potatoes cut into cubes
- 500ml vegan vegetable stock made with 1½ tsp bouillon powder
- 500ml unsweetened almond milk
- chopped chives and bread, to serve
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