A creamy vegan potato and leek soup with chunky bits of potatoes and leeks.
- 1 - 1.5 lb bag of Creamer potatoes (or 1.5 lbs russet potatoes, peeled and quartered)
- 2 tbsp olive oil or Earth Balance (vegan "butter")
- 2 cloves garlic, minced
- 3 cups thin-sliced leeks (approx 2 leeks - cleaned with dark green leaves removed)
- 4 cups vegetable broth
- 1 tbsp white miso (mixed with 2 tbsp hot water to make a paste)
- ⅓ cup + 2 tsp coconut cream (the concentrated white cream from a chilled can of coconut cream - Thai Kitchen is my preferred brand)
- salt and black pepper, to taste
- Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
- Drain potatoes and chop approximately ¼ of them into bite-sized pieces. Leave the remaining potatoes whole.
- In a large saucepan, heat oil over medium-high heat. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. Reserve approximately ⅓-1/2 of the leeks.
- Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Use an immersion blender to purée the soup. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer.
- Once the soup is simmering, add the miso paste and the coconut cream. Stir well. Adjust the consistency with vegetable broth if needed. Taste and adjust the seasoning with salt and pepper.
- Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance.
For pictures we topped our soup with a drizzle of olive oil, freshly ground black pepper, Daiya cheddar style shreds and a sprig of thyme.