Dutch Potato Leek Soup – Creamy Vegan Aardappel-preisoep

What Is Aardappel-preisoep?
Aardappel-preisoep is the Dutch name for potato leek soup. It is a familiar home-style dish made from simple ingredients such as potatoes, leeks, onions and vegetable broth. Recipes vary between households, ranging from completely smooth soups to hearty versions with visible pieces of vegetables. Its mild flavour makes it especially comforting during the colder months.

Leeks – A Member of the Allium Family
Leeks belong to the Allium family, alongside onions, garlic, shallots and chives. They have a gentler, sweeter flavour than most onions, especially when slowly cooked. Their delicate aroma makes them ideal for soups, creamy sauces, vegetable dishes and savoury bakes. Both the white and tender green sections can be used in cooking.

Why Leeks Need Thorough Washing
Leeks grow with tightly overlapping leaves, which can trap soil and sand between their layers. Simply rinsing the outside is often not enough. Slice the leek lengthwise or into rings, separate the layers and wash thoroughly under running water. A little extra care at this stage prevents an unpleasant gritty texture in the finished soup.

White vs. Green Leek Sections
The white and pale green parts of leeks are particularly tender and mild, making them ideal for creamy soups. The darker green sections have a stronger flavour and a firmer texture. Tender green leaves can be finely sliced and cooked into the soup, while tougher sections are excellent for homemade vegetable stock. Using more of the leek also helps reduce food waste.

Why Potatoes Naturally Thicken Soup
Potatoes contain starch, which absorbs water and swells during cooking. When the potatoes are blended, their starch helps create a thicker, creamier consistency without requiring flour. However, excessive blending can make potato-based soups unpleasantly gluey, so blend only until the desired texture is reached.

Which Potatoes Work Best?
Floury potatoes generally break down more easily during cooking and create a naturally creamy soup. Waxy potatoes retain their shape better and are ideal if you prefer visible potato pieces. For a soup that combines both textures, an all-purpose potato variety is a practical compromise. The final consistency can also be adjusted by blending more or fewer of the cooked vegetables.

Nutritional Yeast – The Vegan Umami Booster
Nutritional yeast is a deactivated yeast product with a naturally savoury, slightly nutty flavour that is often described as cheese-like. It adds depth to soups, sauces and plant-based dishes without requiring dairy cheese. Some varieties are fortified with vitamin B12, while others are not, so always check the nutritional information on the packaging.

Why Crispy Vegan Bacon Works So Well
The mild sweetness of potatoes and leeks pairs beautifully with smoky, savoury flavours. Crispy vegan bacon cubes provide both contrast and texture, turning a simple vegetable soup into a more substantial dish. Adding them shortly before serving helps preserve their crispness instead of allowing them to soften in the hot soup.

Plant-Based Cream vs. Vegan Sour Cream
Plant-based cooking cream is designed to blend smoothly into hot dishes and gives soups a richer, more velvety consistency. Vegan sour cream is usually tangier and works particularly well as a finishing topping. Using both creates a pleasant balance between mild creaminess and a fresh, slightly acidic note. For an attractive presentation, pipe the sour cream onto the soup just before serving.

Storage, Reheating and Freezing
Allow leftover soup to cool promptly and refrigerate it in an airtight container for approximately 2–3 days. Potato-based soups often become thicker after chilling because the starch continues to absorb liquid. Add a splash of vegetable broth or water when reheating and warm gently while stirring. The soup can also be frozen, although the texture may change slightly after thawing. For the best results, freeze the soup without the vegan bacon and sour cream toppings and add those freshly before serving.