Accidentally Vegan Italian Soups: Simple versions of 30 forgotten Italian soups that always were and always will be vegan

Sample recipe: Vellutata di porri e patate (Cream of leek and potato soup)

If you love leeks, this is the recipe for you. The potatoes are there to produce a creamy texture and the thyme adds a nice accent, but this soup is all about the tangy sweetness of the leeks and the crunchiness of the crispy croutons (or is that the crispiness of the crunchy croutons?). Seasoned croutons can be purchased or made by dicing bread into crouton-sized pieces (shocking, I know), mixing the pieces with salt, pepper, and olive oil, and baking for 15 minutes at 350 degrees.

Ingredients (6 large servings)

3 tablespoons olive oil

4 leeks, white and light green parts only, peeled, sliced thinly, and rinsed well

4 potatoes (yellow or whichever you have), peeled and diced

6 cups vegetable stock

Salt and pepper to taste

1 teaspoon thyme leaves

1 cup seasoned croutons

Procedures

1. Make a golden soffritto in a soup pot by frying the leek and a pinch of salt in the olive oil on medium-low heat for 10 minutes.

2. Add the potatoes and vegetable stock and simmer, covered, for 25 minutes.

3. Turn off the heat and blend the soup with an immersion blender until completely smooth and creamy (or process in a food processor).

4. Taste and add salt and pepper as desired.

5. Ladle into bowls and garnish with the thyme leaves and croutons.