Potato Leek Soup


1 tbsp olive oil
3 leeks (white and light green parts only)
  • sliced in half lengthwise, separated and rinsed thoroughly 
  • then sliced into ½ cm slices

2 stalks celery, thinly sliced
2 cloves garlic, minced
3 large yellow flesh potatoes, peeled and diced (4 cups)
2 cups (500ml) vegetable stock
1 tsp dried thyme
1 package Italian-style vegetarian sausage, cubed or diced into small chunks
2 cups (500ml) soy milk (or other non-dairy milk)
2 tbsp freshly-squeezed lemon juice
Salt and fresh-ground pepper


In a large soup pot, heat oil over medium heat. Add leeks and celery and cook, stirring often, for about 5 minutes. Then add garlic and cook for 1-2 minutes more, or until leeks are tender. Add the potatoes, broth, thyme and 1 cup of water, and bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes or until potatoes are soft.

In a separate small non-stick frying pan, fry the sausage pieces over medium-high heat until seared on all sides, about 5-7 minutes. Remove from heat and set aside.

Remove from heat and puree half the soup in a blender, leaving half in the pot to remain chunky. Return to pot along with the sausage, and add the milk, heating through (do not bring to a boil). Stir in the lemon juice and season with salt and pepper to taste just before serving.