Dairy Free Roasted Leek and Potato Soup is a great winter lunch or supper. Roasting the leeks gives them a lovely flavour, but if you’re in a hurry you can fry the leeks in some vegan butter (we like the dairy free Flora block or Naturli). I I like adding parsley as well as chives to this soup, along with home made croutons. Making croutons for our Dairy Free Roasted Leek and Potato Soup is super easy. Just cut up some bread, sprinkle with salt and pepper and fry in a bit of olive oil – they are the perfect way to finish this soup.
Roasted Leek and Potato Soup
A wonderful warm winter soup to keep the chill away
Ingredients
- 3 Large Leeks - the white bits, wash and trim off the root end and the green leaves
- 400 grms White Potatoes - peeled and chopped into chunks
- 2 Tbsp Parsley, chopped
- 1/2 White Onion, chopped finely
- 2 Tbsp Chives, chopped
- 3 Garlic Cloves, minced
- 250 Ml Dairy Free Cream - we use Oatly
- 900 Ml Vegetable Stock (or chicken if you prefer)
- 2-3 Tbsp Vegan Butter - Flora Block or Naturli are best
Instructions
- Once cleaned and trimmed, wrap your leeks in tin foil, place on a baking sheet, and roast at 180C℃, 350℉ for 30-40 minutes. They will be wonderfully soft when they come out of the oven. Let them cool and peel the tougher outside leaves off of the leeks and keep the soft centre to one side. There will be a bit of liquid with the roasted leeks, add this to the soup and avoid spilling it all over the floor when you unwrap the leeks! Or, chop the leeks up and fry them in a bit of dairy free butter if you don't have the time to roast them.
- In a large pot fry the onion and garlic in a bit of dairy free butter until translucent and fragrant. If you are frying the leeks add them now and cook until soft. Or, add in the roasted leeks and heat through.
- Add in the potatoes, stock and parsley. Bring to a simmer and cook until the potatoes are soft (about 20 minutes).
- Either using a hand mixer, or a food processor whiz the soup until its smooth. I do it in small batches. Puree some, then pour into a clean pot, puree some more and keep going until I'm done.
- Bring the soup to a simmering point and add the cream. If the soup is thicker than you like you can add more stock or more cream.
- While the soup is heating, make your croutons. Cut up a slice of bread into small pieces, dust with salt and pepper and fry in a bit of olive oil.
- To serve the soup, add the chopped chives and croutons.
Other great soups:
