Leek & Potato Soup (in a Plant Milk Maker)
This is the recipe that proves your milk maker was never just a milk maker. No cream, no roux, no saucepan — and a velouté so smooth people assume you spent an hour on it.
You'll need
- 2 leeks, washed thoroughly and sliced
- 300 g potatoes, peeled and cubed
- 700 ml water or vegetable stock
- 1 tbsp olive oil
- Salt and white pepper
- Optional: a spoonful of your own cashew milk, to finish
Method
- Wash the leeks properly. Slice them lengthways first and rinse between the layers — grit in a velouté is unforgivable.
- Load the jug. Leeks, potatoes, stock and olive oil. Do not fill past the max line.
- Press Smooth soup. The machine heats, cooks and blends in one cycle. Walk away.
- Season at the end. Salt and white pepper. Taste. Season again — potatoes drink salt.
- Finish. Swirl in a spoonful of homemade cashew milk and a thread of olive oil.
Why this works in a milk maker. Most plant milk machines only blend cold. Lattveo One has an 800 W heating element, so it genuinely cooks the potatoes rather than pulverising them raw. That is the difference between soup and cold vegetable smoothie.
Make it your own
- Richer: add 20 g cashews to the jug at the start. They blend invisibly and do the job of cream.
- Lighter: swap half the potato for cauliflower.
- Cold version: chill it and you have vichyssoise. Same jug, same recipe, different season.
Freezes beautifully for up to 3 months. Make double.