![]() I mean, if that isn’t the ultimate compliment, I don’t know what is! He’s even declared that we should have the leftovers for lunch tomorrow. But despite their prominent role in this soup, he actually likes it! I say surprisingly because he isn’t a fan of leeks…or anything in the onion family. Surprisingly, my husband is a fan of this soup too. This recipe for Creamy Potato Leek Soup is easily a favorite of mine. Nothing beats warming up to a bowl of pureed soup on a cold day and this Creamy Potato Leek Soup is one of my favorites! There is something about the warm, smooth and velvety texture that is instantly soothing and cozy. If you love comforting bowls as much as I do, please do check out my e-cookbook ”The Green Bowl” and subscribe to my email list so you will stay in the loop on all things new.I have always been a fan of creamy soup recipes. ![]() You can also add more vegetables to this soup, such as zucchini, cauliflower, broccoli or green peas.įor more comforting creamy vegan soup recipes be sure to give these recipes a try: For more sweetness you could add a few chunks of (frozen) sweet potato. You could add a tablespoon of nutritional yeast, Za’atar or a tablespoon of soy sauce or tamari. For extra flavorįeel free to add more seasoning. To make this soup thinner, add more soy milk, broth or water and less potatoes.Īdd less broth to make this soup thicker. If you don’t have an immersion blender you can transfer a bit of the soup to a blender. Instead you can skip the flour and cornstarch altogether, and with an immersion blender puree half or about ¼ of the soup. Simple add a tablespoon of cornstarch to the (soy) milk, whisk and then add to the soup. Make this potato soup gluten-freeĪlthough I’m using just a bit of flour to thicken this soup, you can totally make this recipe gluten-free if you wish. In case, you would like to adjust this recipe a bit or leave certain ingredients out, here are a few variations on this recipe. My favorite is fresh parsley and chopped hazelnuts. These toppings are of course all optional, but I like to experiment with soup toppings. More potatoes, but then crispy from the oven or air fryer.Chopped nuts, such as almonds or hazelnuts.You can serve this soup with more toppings (such as herbs or nuts) and a slice of roasted (gluten-free) bread. If I’m hungry 20 minutes after eating a soup it’s just too light and would serve better like a starter. Personally, I think soup is a succes when it fills me up. It’s also very easy to make this soup ahead as it reheats perfectly to enjoy throughout the week Rich and smooth with soft potato chunks and veggies But when I crave potatoes and something soft and soothing, I almost always make potato soup. You probably know I love potatoes in any shape or form. Toppings: I love fresh herbs and crunchy nuts as a topping for this soup. ![]() If your bouillon contains salt, you might not even need to add salt. If you would like to keep this soup low in salt, add the salt only when the soup is almost done or when serving. This allows me to adjust the amount of salt in the soup later.
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