Potato Leek Soup

Potato Leek Soup

From the Silk test kitchen

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Servings
4
Total Time
45 min
+ 3 hr to cool

Did you know Silk® has a ton of tasty recipes, like  this one for Potato Leek Soup? https://silk.com/recipes/potato-leek-soup

Ingredients

  • 3 cups cubed potatoes
  • 2 cups chopped leeks, white parts only
  • 3 cups water or vegetable broth
  • 1 cup Silk Original or Unsweetened Soymilk
  • 1/2 cup Silk Original Creamer 
  • Salt and white pepper, to taste
  • Chopped chives, for garnish 

Dish up your review

  • Potato Leek Soup

    Ratings: 
    5
    Average: 5 (1 vote)
    Texas

    LOVED IT

    This was delish! I'm not a fan of the oniony taste, so I used about half the amount of leeks. Since we're kind of going all natural at my house, I searched the shelves for some natural crackers because you can't have potato soup without crackers. I found "matzos." I think they're Jewish and they were perfect. They are huge and completely natural.
  • Potato Leek Soup

    Ratings: 
    5
    Average: 5 (1 vote)
    South Carolina

    A few changes to use what I had and still great!

    I didn't use the soymilk and I kept the amount of creamer and that still gave it the right consistency. I omitted the leeks and added 1/2 cup blanched potatoes and asparagus to give it some chunkiness. It was delicious. We all loved it and I will definitely make it again.
  • Potato Leek Soup

    Ratings: 
    5
    Average: 5 (1 vote)

    Creamy!!!

    Silk soy milk works great to make a creamy potato soup!!! If you don't like the onion taste try subbing cauliflower for the leeks. I think it tastes best with some yummy vegetable broth rather than water as well. I also add 1/4 tspn sage, 2 tspns garlic powder, 1 tspn onion powder, and 1 tspn fennel. Is also quite yummy with some vegan Italian sausage (field roast makes a yummy one) thrown in. I also leave some of the small potato chunks to add a better texture, particularly if you are using the vegan sausage.

Read and Review

Potato Leek Soup

Preparation

  • Place cubed potatoes and leeks in a large saucepan. Add water or vegetable broth. Liquid should cover vegetables, if not, add more water or broth. Simmer, covered, for 25-30 minutes until vegetables are tender.
  • Remove from heat, cool slightly and purée in a blender or food processor until smooth.
  • Pour into a large bowl and whisk in Silk soymilk and Silk Creamer. Season with salt and pepper.
  • If serving cold, cover and refrigerate until chilled, about 2-3 hours or overnight. Garnish with chives before serving.