There is nothing quite like a bowl of warm, comforting soup, and this Vegan Potato Leek Soup is a timeless classic made for any season. It is a low foundations, one pot dish that takes simple ingredients and makes it into a silky, rich fulfilling dish. This is naturally dairy and gluten-free and yet gives that creamy feel without the use of heavy cream or butter.
Whether you’re looking for a wholesome lunch or a cozy dinner, this recipe is incredibly straightforward and perfect for cooks of all levels. The sweet, tender flavor of the leeks compliment the earthy tasting potatoes in a soup that is sumptuous and fancy. Get ready to enjoy a truly delicious and healthy Vegan Potato Leek Soup that will have everyone asking for seconds.
The Perfect Creamy Soup
This soup is meant to be silky to the point of being luxurious and heavy on flavor. It is all in the cooking of the vegetables and the final mixing which gives one a silky texture. It is an amazing meal prep recipe because the taste is even better after one day.
Time & Servings
| Type | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Serves: 4-6
Ingredients
You will only require a few basic fresh ingredients to make this creamy soup. Quality produce is the determining factor in attaining the best flavor.
- Olive Oil: 1-2 tablespoons (or vegan butter)
- Leeks: 3-4 medium leeks (white and light green parts only)
- Garlic: 3-4 cloves, minced
- Potatoes: 2 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and chopped
- Vegetable Broth: 4-5 cups, low-sodium
- Dried Thyme: 1 teaspoon
- Bay Leaf: 1
- Full-Fat Coconut Milk: 1 cup, from a can (or other non-dairy milk or cream)
- Salt: To taste
- Black Pepper: Freshly ground, to taste
- Optional Garnishes: Fresh chives, parsley, or coconut bacon
Step-by-Step Instructions
Just read these easy instructions to make the best creamy potato leek soup. It is better to begin with well cleaned leeks.
- Prep Leeks: Remove tops and end of root of leeks. Cut them down the centre lengthways, and wash them all under cold water, cooling the layers as you do so to dislodge any lurking grit or grime. Once clean, slice them into thin half-moons.
- Saute the Aromatics: Place the olive oil in a large pot or Dutch oven and turn the heat to medium. Add sliced leeks and cook, stirring at intervals, and soon become soft and wilted, say 8-10 minutes. Be careful not to brown them. Stir in the minced garlic and dried thyme and let it cook a minute till aromatic.
- Cooking the Soup: Add the potatoes cut into pieces, the vegetable stock, and also the bay leaf. Heat again until the soup starts to boil and set the heat to low and cover the soup and simmer around 15-20 minutes or till the potatoes are fork-tender.
- Blend Until Creamy: Of 1 inch (2.5 cm) bay leaf: Transfer the pot to the burner and drain the bay leaf. Purree the soup in the pot with the help of an immersion blender until it takes a smooth creamy consistency. You may also blend it batch by batch, in an ordinary blender.
- Add Creaminess: Stir in the full-fat coconut milk. Put the pot back over low heat and bring it to a warmed state after several minutes (but not boiling).
- Season and Serve: Taste and add large amount of salt and fresh black pepper to the soup. Ladle the warm Vegan Potato Leek Soup into bowls and garnish with fresh chives or parsley before serving.
Tips & Tricks for Success
Here are some additional tips as well to make sure your soup is perfect each time without exception.
- Carefully wash your leeks: Leeks are cultivated in sandy soil and are notorious since they hold grit between their layers. The best approach to washing them is slicing them, and put the slices in a large bowl of water and swish them around until all the dirt is set free.
- Reach the Texture of a Dream: To make a soup ultra creamy, insure that your potatoes are cooked through and tender before pureeing. You may want to be left with a soup that has more texture, in that case, instead of blending all the soup, you may blend half and keep the rest as it is.
- Freezing for Later: This soup freezes wonderfully! To produce the best outcome, one should only require the soup to be cooled before being frozen and then adding the coconut milk to it. It can be kept in an air tight container within 3 months. When you’re ready to eat, thaw it overnight and reheat it on the stove, stirring in the coconut milk at the end.
A Delicious and Easy Vegan Soup
This Vegan Potato Leek Soup recipe is proof that simple ingredients can create an incredibly flavorful and elegant meal. It’s a comforting, healthy, and satisfying dish that the whole family will love.
We hope you enjoy making this soup! Should you be tempted to do so, we should like to know how you succeeded. Comment on a recipe, rate a personal or leave a feedback or share a photo on social media. We love seeing your creations!
Frequently Asked Questions (FAQ)
What are the best potatoes for this soup?
A creamy soup is an ideal dish that is best made using Yukon Gold potatoes due to their buttery nature. But starch potatoes such as Russet potatoes will also do just as well and will make a smooth thick consistency.
Can I make this soup without an immersion blender?
Absolutely. If you don’t have an immersion blender, you can use a standard blender. Carefully transfer the soup in batches (filling the blender no more than halfway) and blend until smooth. Make sure that you leave steam to escape by taking the tiny cap off the lid and covering it lightly with a kitchen towel.
How do I store leftovers?
Stored in refrigerator like any other leftover cookery, leftover soup may remain in an airtight container within 5 days. It is possible that the soup becomes thick when it cools down, you may add some water or vegetable stock when reheating the soup on its burner so as to achieve the consistency that you want.
Ingredients
- Olive Oil: 1-2 tablespoons (or vegan butter)
- Leeks: 3-4 medium leeks (white and light green parts only)
- Garlic: 3-4 cloves, minced
- Potatoes: 2 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and chopped
- Vegetable Broth: 4-5 cups, low-sodium
- Dried Thyme: 1 teaspoon
- Bay Leaf: 1
- Full-Fat Coconut Milk: 1 cup, from a can (or other non-dairy milk or cream)
- Salt: To taste
- Black Pepper: Freshly ground, to taste
- Optional Garnishes: Fresh chives, parsley, or coconut bacon
Instructions
- Prep Leeks: Remove tops and end of root of leeks. Cut them down the centre lengthways, and wash them all under cold water, fanning the layers as you do so to dislodge any lurking grit or grime. Once clean, slice them into thin half-moons.
- Saute the Aromatics: Place the olive oil in a large pot or Dutch oven and turn the heat to medium. Add sliced leeks and cook, stirring at intervals, until they become soft and wilted, about 8-10 minutes. Be careful not to brown them. Stir in the minced garlic and dried thyme and let it cook a minute till aromatic.
- Cooking the Soup: Add the chopped potatoes, the vegetable broth, and the bay leaf. Heat again until the soup starts to boil, then set the heat to low, cover the soup, and simmer for around 15-20 minutes or until the potatoes are fork-tender.
- Blend Until Creamy: Remove the pot from the burner and take out the bay leaf. Purée the soup in the pot with the help of an immersion blender until it takes on a smooth, creamy consistency. You may also blend it batch by batch in a standard blender.
- Add Creaminess: Stir in the full-fat coconut milk. Put the pot back over low heat and bring it to a warmed state after several minutes (but do not boil).
- Season and Serve: Taste and add a generous amount of salt and fresh black pepper to the soup. Ladle the warm Vegan Potato Leek Soup into bowls and garnish with fresh chives or parsley before serving.
Notes
- Washing Leeks: Leeks can hold grit between their layers. The best way to clean them is to slice them first, then place the slices in a large bowl of water and swish them around to release any dirt.
- Texture: For an ultra-creamy soup, ensure potatoes are fully cooked and tender before blending. For a soup with more texture, blend only half of it and leave the other half as is.
- Freezing: This soup freezes well. For best results, cool the soup completely before adding the coconut milk. Freeze in an airtight container for up to 3 months. Thaw overnight and reheat on the stove, stirring in the coconut milk at the end.
- Best Potatoes: Yukon Gold potatoes are recommended for their buttery texture. Russet potatoes also work well and create a smooth, thick consistency.
- Blender Alternative: If you don't have an immersion blender, a standard blender works. Transfer the soup in batches (filling the blender no more than halfway) and blend until smooth. Remove the small cap from the lid and cover the opening with a kitchen towel to allow steam to escape.
- Storing Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup may thicken when cooled; you can add a little water or vegetable broth when reheating to reach your desired consistency.