potato leek soup

Photo by Tori Avey

a delicate and all-season soup

This potato leek soup is delicious year round. It can be pureed and served cold in the summer, becoming the very smooth & refreshing French Vichyssoise!


Serves 4

1 cup finely chopped leek
3 cups diced potatoes
1/2 cup chopped celery
2 tbsp vegetable oil
1 cup seaweed or vegetable broth
2 cups almond milk (soya or coconut milk & cream can also be used)
1 tbsp Pacific Harvest Sea Lettuce Flakes
Kelp Salt and pepper to taste


In a pot, gently fry the leek and celery in oil until soft. Add potatoes and broth, bring to boil. Lower temperature and simmer until potatoes are soft (10 minutes). Use a potato masher to partly puree the mixture so there are still some big chunks left. Add the almond milk and Sea Lettuce. Stir to combine, adjust seasoning and warm up. Serve warm in soup bowls with crusty bread, toast or crackers.