The original recipe for this Cream of Leek Soup can be traced back to a French cooking course my mother took years and years ago. It was gracefully aging into an “old family recipe” before I decided, just this evening, to ‘veganize’ and ‘babify’ it, and give it a new name (sacrilege!). In our house, we worship the gods of cheese, so even the vegan version is served with Stilton (or rather, we serve Stilton with a little soup on the side). Here are both:
Cream of Leek Soup (original)
- 1 tbsp butter
- 1 medium onion, chopped
- 4 medium leeks, chopped
- 2 medium potatoes, diced
- 4 cups chicken stock
- 3 cups cream
- 2 tbsp lemon juice
- salt and pepper to taste
- Stilton cheese, crumbled
Melt butter in a large pot over medium-low heat. ‘Sweat’ onions and leeks until soft and translucent (minimum 20 minutes). Add potatoes and stock; simmer until potatoes are tender and volume is reduced by half. Puree in blender or food processor. Return to pot. Add cream and bring just to a boil. Lower heat and stir in lemon juice and seasoning. Serve with crumbled Stilton on top.
Potato Leek Soup (nearly vegan)
- 1 tbsp olive or coconut oil
- 1 medium onion, chopped
- 4 medium leeks, chopped
- 3 large potatoes, diced
- 8 cups vegetable stock
- 3 cups coconut milk
- 2 tbsp lemon juice
- salt and pepper to taste
- no Stilton cheese, crumbled
Heat oil in a large pot over medium-low heat. ‘Sweat’ onions and leeks until soft and translucent (minimum 20 minutes). Add potatoes and stock; simmer until potatoes are tender and volume is reduced by half. Puree in blender or food processor. Return to pot. Add coconut milk and bring just to a boil. Lower heat and stir in lemon juice and seasoning. Serve with no crumbled Stilton on top IF YOU DARE.
(The larger quantity of potatoes requires quite a bit more liquid/stock to properly cook them; however, you will find, as I did, that once reduced, the soup is even thicker and creamier than in the original version.)
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