Creamy Potato Leek Soup
- 35 min
- β β¬1.80
- 2 servings
- Easy
Main ingredients: white beans, potatoes, leek, and soy milk. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- celery
- mustard
Equipment
- stove
- blender
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Halve leek lengthways
Halve leek lengthways, wash thoroughly between the layers and cut into thin half-rings. Drain white beans in a sieve, rinse and drain thoroughly.
Heat rapeseed oil in a large pot
Heat rapeseed oil in a large pot over medium heat. Add leek and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Add potatoes
Add potatoes, white beans, vegan vegetable stock powder and tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 16 minutes until the firm ingredients are tender, stirring occasionally.
Take the pot off the heat
Take the pot off the heat. Gently stir in soy milk and medium-hot mustard and do not boil again.
Take the pot off the heat (part 2)
Take the pot off the heat. Carefully purΓ©e the soup containing potatoes, leek, white beans, soy milk and medium-hot mustard with an immersion blender, keeping the head submerged to prevent splashes.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the potatoes
Divide the finished potatoes, leek and white beans evenly between the servings and serve immediately.
More vegan recipes
Recipe from VegPlan Β· https://vegplan.app/recipes/creamy-potato-leek-soup
