Hello everyone! At the time when this post goes up, I’ll probably be having a warm lunch somewhere in Berlin. I believe I never mentioned this before but Germany holds a very special place in my heart. It is definitely a second home to me because I’ve spend more time in Germany than in any other country in the world, except for Egypt obviously.
On my first trip to Germany, I signed up for a cooking class, along with a couple of my best friends. The theme? Potatoes! And I was obsessed with the potato soup so I kept the recipe sheet we were given with all 7 potato-based recipes. That was, believe it or not, 10 years ago!
The original recipe is not vegan but I swapped a few ingredients and there you have it!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
* Go for a milk that doesn’t have an overpowering flavor such as cashew, almond, oats or soy milk.
Step 1: Wash, peel and dice the potatoes. Wash, dry and slice the leeks.
Step 2: Heat the vegetable stock and add the potatoes and leeks and simmer for about 30 minutes or until the potatoes are very tender and crumbly.
Step 3: Season with salt and pepper, add the milk and then mash everything either using an immersion blender or transfer into a regular blender and then return to the pot and serve with chopped chives on top (which I didn’t have so I used green onions instead).