There’s nothing quite like a hearty soup on a cold day, especially up here in the Northeast. Today I’m sharing my recipe for potato leek soup, which can be made vegan or vegetarian, but can be enjoyed by everyone!
Vegan or Vegetarian Versatility
Butter vs Plant Butter
Butter is made up of about 80% milk fat, and 20% water. It’s characteristic flavor adds body to a dish and can be used in many different applications, from baking, to traditional cooking techniques, to even deep fried butter if you live in the Mid-West. While butter can be used in many dishes, food scientists have worked to create plant butters that mimic the taste, texture, and flavor of animal butter. For this reason, we leave the preference to you whether you choose animal or plant butter – both will suffice.
Milk vs Plant Milk
Milk can mean many different things to people today. From full fat, reduced fat, low fat, and non-fat, the purchase decision comes purely based on taste. However, with plant milks, there are many different pros and cons to using each type. I typically purchase soy milk, oatmilk, or pea milk based on sale price, but other things can influence my decision. In this recipe, it’s important to make sure your plant milk is unflavored and unsweetened, as it will alter the taste of the dish.
Leeks grow in sandy areas, so its very important to clean it really well. You can cut your leeks long ways down the middle of the stalk, and in half again. This should help you cut uniform sized pieces!
You can use any brand of vegetable stock, but as a more sustainable kitchen practice, I highly recommend making your own. Vegetable stock is both vegan and vegetarian, like this potato leek soup. We often post videos on Instagram of this practice, so be sure to take a look!
Sustainability & Nutrition Info
Depending on how you create this recipe, your sustainability factor will vary. While dairy products are much lower carbon intensive ingredients than meat, they are still from the same industry. The nutrition will also change depending on which type of milk or butter you use.
The Nutrition facts provided are based on using plant butter and soy milk. Regardless of which variation you choose, this vegan potato leek soup is a hearty recipe that will fill you up and keep you warm on a cold day.
Simple Vegan or Vegetarian Potato leek soup
- Preparation Time
- Cooking Time
- 1 leek
- 5 medium sized yellow potatoes
- 1 onion
- 4 cloves garlic
- 3 cups Vegetable stock
- 1 cup milk or plant milk
- 2-3 stalks Celery
- 2 tbsp plant Butter or plant butter (divided)
- 1/4 cup chopped fresh Parsley
- Melt butter in a pot over medium heat
- Add onion and celery and let cook until fragrant
- then add leeks and garlic and let cook until tender
- Add cubed Potatoes
- Then add vegetable stock & plant milk
- Mix together, and let simmer for 30 minutes
- Use your immersion blender and lightly blend together until about 1/2 way blended
- Add an additional tbsp of butter
- Finish blending until you reach your desired consistency
- Finish with salt, pepper, and chopped parsley
Check out some other cold weather recipes here
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