Leek and Potato Soup



  • 1 kg Potatoes, peeled and diced
  • 2 leeks, white and green parts
  • 2 cups (480 ml) almond milk
  • 1 pear, diced
  • salt, pepper, nutmeg to taste


  • chives
  • spring onion
  • parsley


  1. Peel the potatoes and cut them into smaller pieces.
  2. Wash the leek and cut off only the parts at the very ends. Chop the rest into inch-sized pieces.
  3. Pour the almond milk into a large sauce pan. Add the potatoes and bring to a boil. Reduce heat and cook the potatoes for about 10 minutes. Then add the leek and pear and cook for an additional 10-15 minutes. Check if potatoes are soft. If not, cook for a bit longer.
  4. Remove from heat and let cool for a bit. Transfer to a blender and process until smooth. If you don’t have a blender just use a masher and whisk to get a smooth consistency.
  5. Return the soup to the sauce pan and slowly reheat. Season with salt, pepper, and nutmeg.
  6. Serve with optional toppings.