A French classic that tastes decadent without any cream, this soup is luscious and comforting. It’s also simple to whip up and is loved by everyone. Serve it with a green salad and good bread to make it a full meal. Even though this is a perfect warming recipe for chilly days, potato leek soup is also delicious eaten cold on a hot summer day (this version it’s called vichyssoise).
2 medium leeks, cut into 1⁄4-inch slices
1 clove garlic, minced
1 tablespoon olive oil
2 medium potatoes (Yukon Gold work best), cubed
2 cups veggie chicken-flavor broth or vegetable broth
1 cup unflavored soy milk
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)
In a large soup pot, sauté the leeks and garlic in the olive oil until fragrant, about 8 minutes.
Add the potatoes and broth, bring to a simmer, and cook for 30 minutes.
In batches, very briefly process the soup mixture in a blender (no more than half full) with the soy milk.
Return the soup to the pot and cook over medium heat until heated through.
Season with salt and pepper to taste and serve garnished with chives or scallions, if using.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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