Vegan Chilled Potato & Leek Soup

Total time2 hr 50 min

Prep time20 min

Cook time30 min

Silky leek green tops mellow into sweetness as they cook down, setting the stage for tender Yukon Gold potatoes to simmer into a soup that blends into pure velvet. A pass through a fine-mesh strainer guarantees that ultra-smooth, restaurant-style texture with zero fibrous bits left behind. White pepper adds a subtle warmth that plays beautifully against the cold, refreshing finish once everything chills down in the fridge. Fresh scallion greens and snipped chives on top give each bowl a bright, herby lift and a little color contrast. It's an elegant make-ahead starter that spoons up cool, creamy, and satisfying — a lovely pick for a plant-based table any time the weather calls for something chilled.

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Ingredients

4 servings

Soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups leek green tops, thinly sliced (green parts only, thoroughly washed)
1 ½ lb yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp fine sea salt, plus more to taste
¼ tsp white pepper
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp scallion green tops, thinly sliced (optional)
1 tsp chives, finely snipped (optional)

Instructions

1
Heat the garlic-infused oil and butter in a large saucepan over medium heat until the butter is melted and the mixture is shimmering, about 1 minute.
2
Add the leek green tops and cook, stirring occasionally, until softened and bright green, about 4–5 minutes.

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