Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.
Yields 6 servings
3 Tbsp. vegan butter
5 cups leeks, white and light green parts only, chopped
2 shallots, diced
3 cloves garlic, peeled and smashed
1/2 cup parsnips, chopped
2 pounds Yukon Gold potatoes, peeled and chopped
7 cups vegetable broth
2 bay leaves
3 sprigs fresh thyme
1/4 teaspoon ground black pepper
1 cup cashew milk
Chives, finely chopped, for garnish
- In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
- Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
- Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.
Chef’s tip: Enjoy this soup with toasted baguettes or croutons.