Recipes

Nordic Potato Leek Soup

Serves 4

| Prep Time: 10 mins

| Cook Time: 30 mins

| Total Time: 40 mins

You may need: Nordic Blend

Discover The Recipe

The Nordic culinary landscape is a testament to simplicity and heartiness, with hearty rye bread, succulent seafood, fresh herbs, and an array of root vegetables forming the backbone of its comforting dishes. Today, we delve into this world with our creamy Nordic Potato Leek Soup—a dish that echoes the cold, rugged landscapes of the North. Nordic cuisine, a blend of traditions from Denmark, Sweden, Norway, Finland, and Iceland, celebrates the land and sea, where foraging, preservation, and sustainability are ingrained in everyday life.

In our rendition of a vegan Nordic Potato Leek Soup, we elevate the dish with our Nordic Blend, bringing layers of complexity and warmth. This blend, featuring dill, thyme, coriander, caraway seed, celery seed, and black pepper, perfectly complements the traditional ingredients of potatoes and leeks. Your kitchen fills with the buttery, oniony aroma of sautéed leeks and potatoes, enhanced by the bright, citrusy notes of the bloomed spices.

As the potatoes break down, they naturally thicken the soup, creating a creamy texture that is then enriched with a splash of plant-based creamer. Despite its minimalist approach, this soup allows each component to shine, highlighting the natural flavors and textures. For an added layer of texture, feel free to top it with vegan bacon bits or croutons. This Nordic Potato Leek Soup is not just a meal; it’s a warm, comforting embrace from the North, a hearty meal anytime of year

Ingredients

2 Tbsp vegan butter
1 leek, washed and sliced
4 garlic cloves
3 lbs golden potatoes, washed and cut into a large dice
4 cups water
2 tsp Piquant Post Nordic Blend
1 cup plant based creamer (unsweetened)
1/2 cup vegan yogurt
Salt and pepper to taste
Garnish: fresh dill (chopped), vegan bacon (sautéed), vegan yogurt

Notes

Substitute with shallots or additional onions if leeks are unavailable.

Use almond milk, soy milk, or any other unsweetened plant-based milk. Or blend soaked cashews with a little water to create a rich cashew cream!

Homemade vegetable broth can enhance the flavor of the soup instead of water. A mix of water and vegetable bouillon cubes can be used in a pinch.

Dried herbs can be used if fresh herbs are not available; adjust quantities accordingly.

Top with croutons or roasted chickpeas for added texture.

A drizzle of olive oil or a splash of vinegar can brighten up the flavors.

For an oil-free version, sauté vegetables in a small amount of vegetable broth instead of oil.

For a lower-carb option, substitute some of the potatoes with cauliflower.

Instructions

Heat the vegan butter in a heavy bottomed pot. Add the leeks and garlic, and sauté for 2-3 mins over medium low heat.

Add the potatoes and sauté for 5 more mins. Add the water and Piquant Post Nordic Blend. Bring to a simmer and cook on low heat for 15-20 mins or until the potatoes are completely tender.

When the potatoes are tender add the plant based creamer and vegan yogurt. Mix well and cook for 5 more mins to allow the soup to thicken. Season to taste with salt and pepper.

Heat some oil in a non-stick skillet and add the vegan bacon to the pan. Cook until crispy and browned on both sides. Chop into small pieces. Serve the soup garnished with the chopped vegan bacon, croutons, fresh dill and a dollop of vegan yogurt.

Alternatives & Substitutions

Use sweet potatoes for a slightly different flavor and additional nutrients.
Red potatoes can be used, though they will result in a less creamy texture.
Fresh chives or tarragon can be added for a different herbal note.
Looking for more great Nordic Blend recipes? Try our Toast Skagen, our Swedish Cucumber Red Onion Salad, or our Baked Salmon Meatballs, and Finnish Salmon Soup!
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