Potato and Leek Soup - with cups & ounces
Our potato and leek soup recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 10 minutes · Cook 25 minutes
| 1.1 oz (30 g) | vegan butter |
| 2 tbsp | olive oil |
| 3 | leeks, white and pale green parts, sliced |
| 1.3 lbs (600 g) | floury potatoes, peeled and diced |
| 4.17 cups (1 L) | vegetable stock |
| 3.4 fl oz (100 ml) | oat cream, or coconut milk |
| 1 small bunch | chives, snipped, to serve |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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