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Vegan Potato Leek Soup

Vegan Potato Leek Soup
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Vegan Potato Leek Soup is a creamy, comforting plant-based dish that combines tender starchy potatoes and mild, sweet leeks into a smooth, flavorful soup. Easy to prepare with simple ingredients, it delivers nourishing fiber, vitamins, and antioxidants without any animal products. This versatile, family-friendly soup is perfect for chilly days and can be customized with herbs, spices, and toppings to suit your taste.

Ingredients

Scale

Main Ingredients

  • 4 medium Russet or Yukon Gold potatoes, peeled and diced
  • 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 cup coconut milk or preferred plant-based milk
  • 2 sprigs fresh thyme or 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Leeks and Potatoes: Trim away the tough green parts of the leeks, then slice the white and light green parts thinly. Rinse thoroughly to remove any hidden dirt or grit. Peel the potatoes and dice them into uniform chunks to ensure even cooking.
  2. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, cooking gently for about 5-7 minutes until softened and fragrant without browning, to bring out their natural sweetness.
  3. Simmer with Broth and Herbs: Add the diced potatoes, vegetable broth, and herbs (fresh thyme sprigs or a bay leaf) to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for approximately 20 minutes, or until the potatoes are tender.
  4. Blend Until Silky Smooth: Remove the herbs from the soup. Using an immersion blender, puree the soup until it reaches a creamy, velvety consistency. Alternatively, carefully blend in batches using a countertop blender.
  5. Stir in Creaminess and Season: Pour in the coconut milk or your choice of plant-based milk and stir well to combine. Season with salt and freshly ground black pepper to taste. Warm the soup for a few additional minutes before serving.

Notes

  • Use starchy potatoes such as Russet or Yukon Gold for naturally creamy texture without extra thickeners.
  • Wash leeks thoroughly to remove all dirt and grit trapped between layers.
  • Sauté leeks gently over medium to low heat to coax out sweetness without caramelizing.
  • Blend to desired consistency: fully smooth for a creamy soup or slightly chunky for more texture.
  • Adjust thickness by adding more broth if too thick or simmer uncovered to thicken.

Nutrition

Keywords: vegan soup, potato leek soup, plant-based soup, creamy soup, gluten free, comforting soup

Find it online: https://jamescookes.com/vegan-potato-leek-soup/