How to make a potato and leek soup?
This Vegan Leek Potato Soup it’s delicate in flavor, but also a comforting meal for winter days.
I will be also covering what goes well with leek and potato soup.
2 tablespoons olive oil
4 to 5 medium russet potatoes (1 pound, peeled and roughly chopped)
3 large leeks (1 pound, cleaned and thinly sliced)
6 cups vegetable stock (or light chicken stock)
Kosher salt (to taste)
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup vegan cream cheese
1/2 cup crème fraiche or vegan cream cheese
1/3 cup minced parsley or chives