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POTATO LEEK SOUP

Happy Day Gals and Pals!

Today we are *updating* my potato leek soup recipe for two reasons.

1. garnish is important and salty prosciutto goes so well with this soup!

2. my food photography has seriously improved since 2020 + video has become important.


Check out this before and after! 👀


Looking for a hearty, creamy potato soup that is dairy free?

Look no further.

This recipe is like Thanksgiving in a bowl with its warm, wintery spices and grounding flavors.

An excellent recipe to take to your family get together. One that is sure to please.


VIDEO


PRINTABLE RECIPE PDF

POTATO LEEK SOUP
.pdf
Download PDF • 1.23MB





INGREDIENTS

  • 3-4 pieces of prosciutto

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 3 large leeks, white and light green part only, halved and sliced thin

  • 4 cloves garlic, minced

  • 5 medium russet potatoes, peeled and diced

  • 1 1/2 teaspoon thyme, dried

  • 1/2 teaspoon rosemary, dried

  • 2 bay leaves

  • 5 cups vegetable broth

  • Salt and pepper, to taste

  • 1-2 tablespoons lemon juice

  • 1 cup cashew milk

  • Green onion, garnish


DIRECTIONS

  1. Wash and slice leeks, these pesky buggers hold a lot of dirt so make sure to get them clean. You may need to soak them.

  2. In a dutch oven, fry the prosciutto until browned, set aside. Add 2 tablespoons olive oil, onions and leeks. Sauté until soft and slightly golden. About 5-8 minutes.

  3. Add the potatoes, garlic, rosemary and thyme. Sauté for about 60 seconds.

  4. Add vegetable broth, salt, pepper and bay leaves. Bring to a boil, reduce to a simmer and cook for 20 minutes until the potatoes are fork tender.

  5. Remove bay leaves, and use an immersion blender to blend the soup to desired consistency.

  6. Stir in lemon juice and cashew milk. Simmer for 5-10 minutes.

  7. Serve, top with crumbled prosciutto and green onion. Enjoy!


NOTES

  • Cooking the prosciutto in the pan before the soup allows the saltiness of the pork to infuse into the soup adding so much flavor. Definitely optional; can be made vegan my omitting.

  • I like to use russet potatoes in this soup, but have used Yukons many times as well.

  • If you don't have an immersion blender, transfer to a blender and blend in batches.



Hope you all are having a happy day!


As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.


Thanks for being here. 🫶🏼


xoxo

Kirsten ☀️





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