One of our favorite soups all categories, and one we make sure to make often during the season of Swedish leeks. We like it blended as well as not, creamy as well as with a clear broth, and love to supplement a steaming bowl of it with a thick slice of homemade bread on the side.
When we had it most recently, we actually splurged and pulled out fall chanterelles from the freezer, and made mushroom toasts to go with. We both love how you can cook and enjoy food that feels like such a treat and makes such a beautiful scene at the dining table, yet keep costs and climate footprint so low. Potatoes, leeks, bread and foraged mushrooms – no obvious extravagance there – yet when you sit down to eat, you feel like the richest person in the world. That warms my heart endlessly.
In this recipe, we’ve gone for a blended version. We have also replaced the traditional cream or creme fraiche with what we like to call “bean cream” – if you’ve cooked our recipes before, you’ll know that we’re referring to when we place cooked white beans and oat milk in a bowl and blend it silky smooth. That provides additional nutritional value to the soup, as well as a wonderfully creamy texture. The bean cream doesn’t really taste much at all, so no need to fear your soup turning out bean-y. Toppings are of course optional – sometimes these feel like a lot of work on a stressful weeknight – but here, we’ve gone for a combination of crumbled bread, kale and pumpkin seeds. Anything that contrasts the creamy soup will be a hit, so take a look in your pantry and fridge to see what’s lying around. Enjoy!
För recept på svenska, klicka här: Krämig vegansk potatis- och purjolökssoppa
4-6 generous servings
1 kg potatoes (~10-12 medium)
2 large leeks
1 garlic clove
1 tbsp dried thyme
2 tbsp vegetable bouillon (equals 2 cubes)
2 1/2 dl cooked white beans, rinsed
2 dl oat milk
1 tbsp white wine vinegar
Canola oil, salt and black pepper
Suggestions for toppings
Toasted pumpkin or sunflower seeds
- Peel and cut the potatoes into cubes. Rinse the leeks carefully, and then slice them. Use both white and green parts.
- Heat up a splash of canola oil in a big pot over medium heat. Sauté potatoes and leeks with 1/2 tsp salt for a few minutes. Add in garlic and thyme, and continue sautéing for another minute or so. Pour in approx. 1.2 liters of water (just enough to cover the contents of the pot) and add bouillon. Bring to a boil and allow to simmer for about 15 min, or until the potatoes are done.
- In the meantime, make the bean cream. Place beans in a mixing bowl, add in oat milk and then blend (using a handmixer) until silky smooth.
- When the potatoes are done, pour in the bean cream. Blend the soup entirely smooth, add in white wine vinegar and give it a good grind of black pepper. Season to taste, and then serve steaming hot, either as is or with toppings of your choice.
If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.