Take Two Potato Leek Soup

Prep Time 5-10 min
Cook Time 15-20 min
Serving Size 6-8
potato soup

This winter classic is easy, quick, super creamy and packed with subtle flavor!



  • 1 ½ cups Take Two Chef’s Blend Barleymilk
  • 3 cups vegetable stock
  • 3 tbsp. vegan butter
  • 2 ½ cups sliced leeks (about 1 stalk, wash well and only use bottom white/light green end)
  • 4 cups Yukon Gold Potatoes (peeled and diced ½”)
  • ½ tbsp. minced garlic
  • 1 bay leaf
  • ¼ tsp salt
  • ¼ tsp thyme leaves

Cooking Instructions

  1. Step 1

    In a medium stock pot melt vegan butter and add leeks.

  2. Step 2

    Sweat leeks over medium heat, and take care not to let the leeks brown from too high of heat.

  3. Step 3

    Add garlic and sauté for 1 minute.

  4. Step 4

    Add vegetable stock and Take Two Chef’s Blend Barleymilk.

  5. Step 5

    Add potatoes, bay leaf, thyme and salt.

  6. Step 6

    Bring to a boil, reduce to a simmer until potatoes are breaking apart easily.

  7. Step 7

    Carefully transfer into a blender and blend until smooth. *20-30 seconds on high. If soup is too thick after blending, add more broth a little bit at a time until desired consistency.

  8. Step 8

    Serve warm topped with diced chives and thyme sprig. Add salt and pepper to taste.

  9. Step 9

    Let soup cool and store in an airtight container, chill leftovers in refrigerator for 3-4 days.

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