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  • Author: Chefjar
  • Total Time: 45 mins
  • Yield: 4 1x


This Vegan Potato Leek soup is an easy, healthy, gluten free version of famous French Potage Parmentier. You won't even miss the meat in this vegetarian soup. Very tasty!


  • Potatoes (peeled & diced) - 3 cups
  • Leek (thinly sliced, including the tender green part)- 3 cups
  • Celery root ( finely chopped)- 2 tbsp.
  • Olive oil-4 tbsp.
  • Vegetable stock/ water- 6 cups
  • Ground black pepper- 1 tsp.
  • Salt- to taste
  • Potatoes ( for shoestring potatoes)- 1-2
  • Olive oil( for frying potatoes sticks)- 1/4 cup
  • Spring onion rings- 2 tbsp
  • Red chili ( sliced)- 1
  • Croutons- as needed
  • Ground 5 pepper mix- as needed
  • vegan potato leek soup


  1. Heat 4 tbsp.olive oil in a 25 cm casserole/ pan, add the sliced leek & saute 3-4 minutes, then add in the chopped celery root, vegetable stock, potatoes & salt. Cook for 30-35 minutes or until the potatoes are tender, partially covered.vegan potato leek soup
  2. Mash the vegetables using a food mill & transfer the soup back to the casserole. Season with ground black pepper & adjust salt.
  3. CRISPY CRUNCHY SHOESTRING POTATOES. Wash and peel 1-2 potatoes. Using a slicer with the julienne blade, slice the potatoes.Put the potato sticks in a large bowl of ice water to remove excess starches. In a small pan heat oil & deep-fry the potatoes until golden brown. Transfer them to a paper-lined plate.vegan potato leek soup
  4. FINISH.Pour the soup into soup bowls/ cups & top with crispy shoestring potatoes, croutons & sprinkle spring onion rings with red chili.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Soups recipes
  • Cuisine: French