Vegan Leek and Potato Soup

• Leeks - Pretty essential in leek soup! They are what gives this soup its sweet, oniony flavor. They add all the flavor we need without having to use the usual onions and garlic. Be sure to clean them really well as a lot of sandy dirt tends to get trapped between their layers. If you end up with any leeks leftover you must try my Risi e Bisi recipe. It is so good!!
• Potatoes - My go-to for soups are Yukon Gold potatoes. If you can't get those any starchy potato that will melt into the soup nicely will do.
• Stock - Any veggie stock will do. I love to use Better Than Bouillon No Chicken Base to make the vegetable broth for this recipe because it has great depth of flavor that works really well with leek and potato. I use the directions on the jar to make the amount of stock required. For a fancier version of this soup try adding some white wine as a substitute for a little of the stock. It's a nice touch when serving it as an appetizer at dinner parties. Details are in the recipe notes.
• Light coconut milk - If you're wondering how to make leek and potato soup without cream, light coconut milk is your answer. It's my plant milk of choice when I want a really creamy result. By using light coconut milk in this dairy-free leek and potato soup you don't get the coconut flavor but you do get the creaminess. You could use any other creamy plant if you prefer but your soup won't have quite the same luxurious texture.
• Vegan butter - I love to saute the leeks in this rather than use oil. It adds even more flavor to the soup and keeps it dairy-free. The butter really compliments the sweet leek and potatoes.
• Nutmeg - I know it seems like a strange addition in a savoury soup but it really works in this recipe and adds a certain something you can't put your finger on. It just makes it better. Trust me!
• Thyme - This works so well with potatoes and leeks.You can use fresh or dried thyme. You could use rosemary instead.
• Salt & black pepper - It's important to be really generous with both of these. They lift all of the other flavors and bring the soup together.

And then I highly recommend you make some golden vegan croutons to serve with your deliciously creamy soup! For these you will need some stale bread, olive oil, salt and pepper. That's it. If you're gluten-free simply use gluten-free bread. You can have them baking while the soup cooks or make them up to a few weeks before.

This is a really simple and quick vegan soup recipe to make. Here's how it's done:

1. Sauté the leeks in a large soup pot.
2. Add the potato and stock and simmer until the potatoes are fork soft.
3. Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme.
4. Either use an immersion blender to blend the soup in the pan, or scoop out into a blender in batches to blend until smooth. Don't over-blend it. Then return it to the pan to warm through before serving. Don't let it boil. Feel free to leave the soup chunky if you prefer though. Give it a quick taste before serving and adjust the seasoning as necessary.

For the very best results when making this dairy-free leek and potato soup recipe take note of these tips:

• Leeks can have quite a harsh flavor. The trick to making them sweet and delicious is to slowly sauté them. Don't rush them.
• Cook the potatoes until they are starting to fall apart. This makes blending easier which reduces your chances of over-blending.
• Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture.
• The nutmeg might seem a strange addition but trust me. It really works so don't leave it out!