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Leeks are so incredibly delicious and underrated. I think we should celebrate their awesomeness more often. I added a drizzle of truffle oil to my bowl of soup to take this simple classic to a whole new level of yum. Hail Leeks


1 Onion, chopped

4 Leeks (white and light green parts), sliced

2-3 stalks celery, sliced

2 Cloves garlic, chopped

3/4 tsp Dried Thyme

3/4 tsp Dried Rosemary

1/2 tsp Coriander Powder

2 lb Russet Potatoes, peeled and cubed

5 Cups "No Chicken" Broth

1 Bay leaf

1 Cup Non-dairy, unflavored cream

Salt and Pepper to taste

Chives, fresh chopped or dried for garnish

Truffle oil (optional)


1. Wash leeks thoroughly to remove dirt.

2. Heat a large stockpot/dutch oven over medium high heat with 2 Tbsp olive oil. Sauté onion, leeks, celery and garlic until leeks softened, approximately 10 minutes. Season well with salt and pepper. Stir in thyme, rosemary and coriander and continue to saute another minute to release aromatics.

3. Add potatoes, broth and bay leaf. Bring to a boil then cover, reduce heat and simmer until the potatoes are soft, approximately 15 minutes.

4. Remove from the heat and remove the bay leaves. Blend soup with an immersion blender, or transfer to counter top blender, and blend until smooth.

5. Return to low heat and wisk in plant-based cream. Cook until heated through, approximately 3-4 minutes. Season with salt and black pepper to taste.

6. To serve, drizzle with truffle oil(optional) and sprinkle with chives.

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