Charred Leek & Potato Soup
A rich and layered answer to cold-weather cravings. Roasted chestnut, fresh herbs and plant-based milks make this the creamy vegan winner your menu needs.
- Servings: 4
- Ready in: 35-50 Minutes
- Ideal application: Side or Main Dish
Better Than Bouillon® Vegetarian No Chicken Base, Better Than Bouillon Sautéed Onion Base
Russets will work with a starchier affect, but we prefer yukons for their rich silkiness.
- 2 leeks
- salt and pepper
- olive oil
- 1/2 lbs Yukon Gold potatoes (peeled and cubed)
- 1/3 lbs chestnuts (canned are easier to work with unless you find fresh and want to roast them yourself)
- 4 tbsp vegan butter
- 1/2 cup white wine
- 3 cup soy milk
- 1 cup unsweetened coconut milk
- 2 sprigs rosemary
- 4 sprigs thyme
- 6 cloves garlic
- 1 lemon
- 1 tsp 1 tsp Better Than Bouillon Vegetarian No Chicken Base
- 2 tsp Better Than Bouillon Sautéed Onion Base
- Heat grill to medium-high, stovetop grill or traditional grill will work. Remove white part (bottom part) from the leek, keep root system intact and cut in half down the middle long ways. Season with salt, pepper, and olive oil. Place on grill, and cook on all sides until nicely charred. Set aside, allow to cool and chop up. As you chop, remove root system and discard it.
- In a medium size stock pot, melt butter on medium heat. Add white wine, soy milk, coconut milk, rosemary, thyme, garlic, lemon (cut in half before adding) and Better Than Bouillon bases. Bring to simmer and allow to steep all ingredients for about 20 minutes. After steeping, remove rosemary, thyme and lemon.
- Add charred leeks, potatoes and chestnuts. Cook until potatoes are tender.
- Purée soup and serve hot.
Meet the Chef
After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.