Few things go together better than fall and soup. Something about being warmed from the inside out is just exactly what we need when the weather gets cooler. And getting to make the soup with fresh, in season ingredients is even better. This Vegan Leek and Potato Soup is one of my favorites to make in the fall and this is a recipe I’ve been using consistently since I came up with a few years ago. It’s always been a crowd pleaser but the trick is the flavors infuse so it tastes even better the second day than it did the first day!

I used to love a good traditional French style truffle mushroom bisque but these days I can’t have the cream needed to make the soup, luckily, I’ve found the perfect alternative. Leek and Potato Soup is one of my favorites to make every fall with the fresh veggies I pick up at the farmers’ market. I started playing around with it to come up with the perfect Vegan Truffle Mushroom Bisque!

Makes roughly 12 cups

Ingredients for Vegan Leek Potato Soup:

3 stalks of leeks

10 yukon gold potatoes

8 cups veggie broth

3 tablespoons truffle oil

1 teaspoon salt

2 bay leaves

2 cloves of garlic

Additional Ingredients for Vegan Mushroom Truffle Bisque:

20 mushrooms

0.5 tablespoon truffle oil

0.5 teaspoons salt

2 pinches of umami powder (I use the one from Trader Joe’s)

What you’ll need:

A Blender or handheld immersion blender

A soup pot

Cutting board and knife

Directions:

Anyone who has cooked with leeks before knows that they can be sandy little rascals so the trick to getting them all cleaned up is to rinse them multiple times. But trust me, they’re more than worth the effort!

1. Start with the leeks, chopping off the rooted ends and rinsing them under cold water

2. Slice the leeks in half lengthwise then rinse them again

3. Finely chop the leeks horizontally

4. Dump all the leeks in the pot and fill it with cold water, using either your hand or a slotted spoon to mix the leeks around in the water to rinse them for the third time.

5. Drain the water from the pot, leaving the freshly cleaned leeks

6. Dice the garlic and add it to the pot with the leeks

7. Add 3 tablespoons of truffle oil to the pot and heat the pot over medium heat, stirring occasionally until the leeks have softened

8. Dice the potatoes

9. Add the potatoes to the pot along with the veggie broth, bay leaves, and salt

10. Cover and let simmer for approximately 15 minutes (a little longer won’t hurt the soup)

11. Remove the bay leaves

12. Use the immersion blender to create a smooth consistency or pour the soup into the blender to achieve the same result

    If you were just trying to make Vegan Potato Leek Soup, you’re all done! If you’re making Vegan Mushroom Truffle Bisque you’ve got a couple more steps left

13. Heat a pan on medium heat with the 0.5 teaspoon of truffle oil and umami powder

14. Slice the mushrooms and add them to the pan stirring occasionally until they’re tender and have absorbed all of the truffle oil and umami powder

15. Add the mushrooms to the Vegan Leek and Potato Soup

Viola!

Enjoy!