Decadent Creamy Chive Potato Leek Soup with Crispy Leeks and Chanterelles

Potato Leek Soup with Garlic Bread and Miyoko’s Black Ash Vegan Cheese

Vegetable Stock
In large 8 quart stock pan
4 Yellow Finn Potatoes, peeled and quartered
1 Yellow Onion peeled and quartered
4 Garlic Cloves
4 Large Carrots peeled, washed and chopped
6 Celery Stalks washed and chopped
4 White Mushrooms Quartered
Green Leek Tops
Salt/Bay Leaf

4 Large Yellow Finn Potatoes, peeled and quartered
2 Leeks, washed and sliced, Keep green parts for stock
4 tbs Miyoko’s Cultured Butter
1/2 Miyoko’s wheel of Creamy Chive Vegan Cheese
Dash of Turmeric, black pepper

Heat stock pan and sauté in grape seed oil, adding onions, carrots, mushrooms stirring for 10 minutes, add the celery and garlic, sauté 5 minutes. Add water to 4 inches below top of pan, bring to a boil, add the bay leaf, leeks and simmer for an hour, add salt to taste and remove bay leaf.

In large cast iron skillet, add the butter and leeks, add potatoes and simmer for 5 minutes, add 4 cups of stock adding salt, pepper, turmeric. Add more stock if needed. Simmer for 10 minutes. Add Miyoko’s Creamy Chive Cheese to melt.

Garnish with Crispy Leeks, Chanterelle Mushrooms, Garlic Bread with Miyiko’s Black Ash Vegan Cheese


1 Leek: Slice bottom and light green part of leeks
Sauté in heated iron pan with a little salt, oil -stirring until lightly browned, approximately 10 minutes.


1 package of Chanterelles
Take a brush and remove the dirt, very lightly wash you don’t want them soggy.
Slice the mushrooms, sauté in grapeseed oil for 5 minutes stirring, add a splash of white wine and reduce and cook until light crispy brown.

Ladle the soup into bowl, add the crispy leeks and mushrooms as garnish, truffle oil or high quality Rallis EVOO.

Sauté bread in large cast iron pan with grapeseed oil, garlic salt and lightly brown. Spread with Black Ash Cheese.

This is such a soothing healing soup. Always a favorite, but the mushrooms and crispy leeks, and addition of Miyoko’s Creamery Creamy Chive made this the best soup I’ve ever made. Along with the garlic bread with her Black Ash Vegan Cheese. Absolutely decadently delicious. Vegan food is SO good. For added protein I had a side of Daring Chicken, and a side of Broccoli Rabe (it’s in season and taste amazing) and white Mushrooms with Red Pepper.

Mushrooms and Broccoli have been high on my lists as anti-carcinogens. I try to have mushrooms daily and cruciferous vegetables at least 2-3 times a week. If you follow the Breast Specialist, Dr. Kristi Funk she speaks about the healing affects of white mushrooms as higher than the wild!

I hope that you enjoy this! Just do it, vegan feels so good and is so delicious!

To order Miyoko’s Vegan Artisan Cheeses:

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