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Potato Leek Soup Recipe with Sea Lettuce

Potato Leek Soup Recipe with Sea Lettuce

Potato Leek Soup Recipe with Sea Lettuce

Course: AppetizersDifficulty: Easy


Prep time


Cooking time



This addition of sea lettuce to this potato Leek soup recipe brings a lovely fresh colour, iron rich nutrients as well as a comforting umami flavour. It is a delicate, all-season soup which can be served cold in the summer.


  • 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 Flakes.
  • Stir to combine, adjust seasoning and warm up. Serve warm in soup bowls with crusty bread, toast or crackers.


  • Read more about Sea Lettuce in our blog here.

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