• Cooking Time: 25
  • Servings: 4-6
  • Preparation Time: 5


Truly easy and tasty. My entire extended family loves it (even the picky eaters amongst it). I use most of the leek (I only discard a small part of the dark leaves if they are damaged). You can peel the potatoes but I don't bother most of the time, especially if they're organic!


  • 4 leeks (or 2 large ones)
  • 1/4 cup oil (e.g. olive oil or sunflower)
  • 4 small potatoes, diced
  • 1/2 cup of water
  • 2 cups of vegetable broth
  • 1 tsp salt
  • Pepper, to taste
  • 1/2 cup of soy milk


  • Rinse the leeks and slice them thinly. Dice the potatoes.
  • Heat the oil in your large stockpot, saute the leeks for a few minutes. Saute the potatoes (take care they don’t stick).
  • Add the bouillon, water and salt. Simmer until the potatoes are very soft, about 20 minutes. Add the pepper.
  • Use your stick blender to blend it, or a countertop blender.
  • Stir in the soy milk.
  • Adjust salt and pepper to taste.
  • Yum!!!

Categories: Bisque/Cream  Soup 
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