The first time I had potato leek soup was at the French restaurant La Bastille at Hyatt Ziva Cancun. During our Scotland North Coast 500 (NC500) trip we enjoyed this soup often.
It makes sense because the dish originated in Wales. But we didn’t know that then. All we knew was that this hearty comfort food filled our bellies and warmed us against the chilly weather in the Scottish Highlands.
Enjoy as a meal or appetizer all year even during the summer. Simply serve it chilled or cold and call it Vichyssoise.
It’s inexpensive to make, tasty, and it fits all dietary needs. This is a vegan potato leek soup recipe.
You can make it vegetarian, plant-based, or carnivore style with bacon for some protein. With the right modifications, you can make a keto-friendly low-carb potato leek soup.
Potato Leek Soup Recipe
This leek potato soup is simple, easy to make, and budget-friendly.
- 3 or 4 large leeks
- 8 large Russet potatoes (you can use Yukon Gold potatoes)
- 3 celery stalks
- 1 large white onion
- 2 cloves of garlic
- 6 to 8 cups of chicken stock (use vegetable broth for vegetarian or vegan version)
- 6 slices of bacon (optional. Use vegan bacon for vegan version or eliminate for vegetarian, plant-based recipe)
- Cook bacon in a large capacity sauce pan. Remove from pan and dice. (don’t wash or clean pan)
- Wash leeks. Remove the dark green stems and throw them away. Thinly slice the leeks (white and light green parts).
- Add leeks and saute in the bacon grease.
- Dice garlic, celery, and onion. Add to pan and cook until soft.
- Transfer garlic, celery, and onion to a medium soup pot.
- Add chicken stock to soup pot.
- Slice potatoes and add to soup pot and bring to a boil.
- Cover and simmer on low about 30 to 45 minutes, until potatoes are soft.
- Use immersion blender and puree mixture to desired consistency.
Potato leek soup is an easy, inexpensive meal that the whole family will love any time of the year. Jeff makes it vegan style without butter and milk. Most recipes are vegetarian but you can modify the ingredients so it’s more plant-based. Or add bacon for protein.
Have you had potato leek soup?
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