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Vegan Potato Leek Soup – From My Bowl

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This Vegan Potato Leek Soup is consolation in a bowl. It’s stuffed with creamy potatoes, buttery leeks, and blended easy with wealthy coconut milk. Gluten-free, Grain-Free, Oil-free choice.

This Vegan Potato Leek Soup is constituted of easy and healthful elements with simply 10 minutes of prep, then pureed till silky easy. It’s the right creamy, soul-nourishing soup to take pleasure in as a light-weight lunch, wholesome dinner facet, or make it as a straightforward meal prep on Sunday night time. 

Desk of Contents
  1. Again to the Origins 
  2. Substances for Potato Leek Soup
  3. Serving Strategies
  4. The way to Retailer Vegan Potato Leek Soup
  5. Substitutions and Variations
  6. Recipe FAQs
  7. Comforting Vegan Potato Leek Soup Recipe
Bowl of potato leek soup with golden spoon taking a scoop of soup

Again to the Origins 

Potato leek soup might be dated again to nineteenth century France, the place it is named Vichyssoise or Potage à la Parmentier. The soup was named after Antoine-Augustin Parmentier, a French agronomist and nutritionist, who was well-known for conducting experiments to reveal the dietary worth of potatoes and promote their consumption.

Along with potato leek soup, he helped popularize a number of well-known potato dishes, corresponding to Potato Pancakes, croquettes, potato bread, and Shepherd’s Pie

Potato leek soup was historically served chilly, however most potato leek soup recipes in the USA are served heat, making it a comfortable, weeknight staple in the course of the fall and winter months. And with just some easy ingredient swaps, I’ve made a scrumptious soup that’s not solely equally creamy, however filled with plant-based goodness. If you happen to love my different vegan potato soup recipes corresponding to this Vegan Potato Soup, this Creamy Parsnip Soup, or this Smoky Candy Potato Soup, you received’t wish to sleep on this comforting vegan potato leek soup recipe!

Substances for Potato Leek Soup

This vegan potato leek soup requires simply 8 inexpensive elements. Listed here are a number of key taste notes:

Ingredients for potato leek soup on kitchen countertop. Clockwise text labels read garlic, salt & pepper, celery, potatoes, vegetable broth, vegan butter, full-fat coconut milk, leeks, bay leaf, and thyme
  • Leeks: An apparent necessity! Leeks have a candy and onion-y taste paying homage to gentle inexperienced onions. For the most effective taste, use the white and light-weight inexperienced elements. Compost the darkish inexperienced elements, or use them to make veggie broth
  • Celery: Crisp celery isn’t a typical ingredient in lots of potato leek soups, however I discover that including celery to the soup helps the flavour pop. 
  • Potatoes: For the most effective wealthy and creamy soup, go for Yukon gold potatoes. They mix like a dream and are naturally greater in starch, making them the right potato for a thick, creamy vegan potato leek soup. 
  • Coconut milk: Conventional potato leek soups are sometimes made with heavy cream. Canned full-fat coconut milk matches the invoice as the most effective plant-based substitute. Or, in the event you favor a richer, creamier soup, coconut cream additionally works effectively. 
  • Herbs: Lots of my favourite soup recipes use dried herbs as a result of they’re handy and nearly at all times within the pantry. However on this vegan potato leek soup, I discover the flavour of recent garlic, sprigs of thyme, and single bay leaf to yield a extra vibrant, fragrant taste that merely can’t be beat! 
  • Broth: Conventional potato leek soup is usually made with unsalted rooster inventory. I discover vegan “rooster” flavored broth to be probably the most flavorful, however any good vegetable broth will do. If you happen to’d wish to go the home made route, my Home made Broth by no means fails. Or, use vegetable inventory and salt to style.

The way to Make Vegan Potato Leek Soup

side-by-side photos of chopped leeks on cutting board next to photo of cooked and blended soup in dutch oven
  1. In a big soup pot or giant dutch oven, sauté the leeks, celery, garlic, thyme, bay leaves, and extra salt and pepper till delicate and aromatic. 
  2. Stir within the potatoes, broth, coconut milk and water and produce to a boil. Simmer for 15 to twenty minutes, or till the potatoes are fork tender.
  3. Mix utilizing an immersion blender or a daily blender till easy. 
  4. Season and serve whereas heat together with your desired toppings.

Caitlin’s Cooking Suggestions

  • Use a blender with a venting lid. Scorching meals like soup broaden immensely when blended and might construct up vital strain contained in the blender canister. If you don’t vent the lid when mixing, the lid can fairly actually blow off the highest of the blender! To be secure, enable the steam to vent and mix on a low setting till easy. 
  • The way to choose the most effective leeks: Whereas the darkish inexperienced portion of leeks seems enticing, it’s truly too fibrous and dense to eat. Attempt to choose leeks which have lengthy white and light-weight inexperienced stems – these elements are tender, and also you’ll get probably the most bang to your buck!
  • Completely clear the leeks! Leeks are notoriously soiled – so ensure you clear them effectively. I like to recommend chopping off the foundation and the inexperienced elements, then chopping the remaining “stem” in half. Run the leek below water, ensuring to open up every layer of the leek to test for any hidden filth. In case you are a visible learner, take a look at this straightforward tutorial from the Meals Community: The way to Clear Leeks for Freshmen.
Two bowls of potato leek soup topped with olive oil and chives

Serving Strategies

This soup is each mild and healthful on the similar time, making it an ideal lighter lunch or dinner facet! It’s the right soup to serve with a facet of crusty bread and comfy toppings like recent chives or recent parsley, herby croutons, vegan cheese shreds, dietary yeast, vegan bacon bits, a dollop of vegan bitter cream, and/or a ultimate drizzle of olive oil. 

If you happen to’d wish to make it a extra filling meal, I recommend serving this vegan potato soup recipe with some crispy tofu or roasted chickpeas, or a important dish corresponding to Vegan Quiche, a Fall Farro Salad, or a hearty slice of Vegan Lentil Loaf.If you happen to’re searching for extra mild vegan soup recipes, you’ll additionally love this Vegan Tomato Soup, Creamy Parsnip Soup with Roasted Garlic, Butternut Squash and Apple Soup and this Really feel Good Pink Lentil Soup!

The way to Retailer Vegan Potato Leek Soup

Leftover potato leek soup will maintain within the fridge for as much as 5 days (and turn into much more flavorful extra time!), or might be saved within the freezer in glass jars or freezer-safe containers for as much as 2 months.

When freezing in glass jars, pay attention to your specific jar’s freezer line. Filling the jar above this line could cause the jar to crack below strain as a result of soups broaden as they freeze. 

Reheat leftover soup within the microwave or in a small saucepan on the stovetop. If frozen, enable the potato leek soup to thaw within the fridge for 1-2 days, then reheat as desired.

Substitutions and Variations

  • Oil substitutions: As an alternative of a drizzle of olive oil, sauté the aromatics in dairy-free butter of alternative. Or, in the event you’re oil-free, sauté the leeks in a splash of water or further vegan rooster broth. 
  • Potato choices: Substitute the Yukon gold potatoes with russet potatoes. Russets are barely much less creamy, however the ultimate soup ought to nonetheless be easy and creamy. Keep away from waxy potato varieties corresponding to crimson potatoes – reserve these potatoes for recipes corresponding to Breakfast Potatoes, All the pieces Bagel Potato Salad, and Vegan Niçoise Salad.
  • Leek substitutions: There isn’t a good substitute for leeks right here, but when leeks aren’t in season close to you, frozen is an efficient choice. Add the leeks to the pot of melted butter instantly from the freezer, and sauté for an additional 3 to five minutes, till all of their liquid has evaporated. 
  • Coconut milk substitution: I don’t at all times cook dinner with full-fat coconut milk, however once I do it’s as a result of its richness makes an enormous distinction! With that being mentioned, you probably have a coconut allergy, use equal elements full-fat oat milk, or an unsweetened vegan creamer. It’s also possible to make your individual home made cashew cream by mixing 3/4 cup soaked cashews with 1 cup water till easy. I don’t suggest utilizing skinny store-bought milks corresponding to almond milk and even soy milk.
Two bowls of potato leek soup topped with olive oil and chives

Recipe FAQs

Why is my potato leek soup gummy?

It was blended for too lengthy. Potatoes are delicate in that they are often over mashed and over blended. This causes their starches to be launched and switch right into a gluey, gummy mess. Mix till simply easy, then cease.

Do you employ the white or inexperienced a part of a leek in soup?

Each! The white and light-weight inexperienced parts of the leek are edible. The darkish inexperienced shares nevertheless are too robust and ought to be discarded.

How do you get probably the most taste out of leeks?

Sauté them for the total 6 to eight minutes in a supply of fats corresponding to oil or vegan butter. Cooking aromatics in fats permits their flavors to infuse into the oil or fats, which in flip will increase the flavour of your entire soup. For the most effective taste depth, at all times sauté low and sluggish for a number of minutes in a top quality fats.

I don’t have a handheld blender or upright blender. Can I make this soup creamy within the meals processor?

A meals processor is a superb different. Similar to utilizing a excessive velocity blender, be sure that to depart sufficient area for the recent soup to broaden and mix till a easy texture kinds.

Get pleasure from! If you happen to make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally find it irresistible in the event you might depart a remark under with a recipe ranking! Thanks for the help 😊

Bowl of vegan potato leek soup topped with olive oil and chives

  • 3-4 leeks see directions for cleansing
  • 2 tablespoons olive oil or vegan butter
  • 2 stalks of celery chopped
  • 3 cloves garlic minced
  • 3 sprigs recent thyme
  • 2 bay leaves
  • Salt and black pepper to style
  • 2 kilos Yukon gold potatoes chopped
  • 4 cups vegan “rooster” flavored or vegetable broth
  • 1 cup water
  • 1 13.5- ounce can full-fat coconut milk (see notes for substitutions)
  • Serving recommendations: chives or inexperienced onions croutons, chopped parsley, and many others.

  • Prep the Leeks: Lower the foundation ends and darkish inexperienced elements off of the leeks, leaving solely the tender white and light-weight inexperienced elements. Lower every leek in half lengthwise, then run below water till clear, ensuring to test the outer few layers of the leek for hidden filth. Chop into ¼” items. Put together the remaining elements, in the event you haven’t already

  • Sauté Aromatics: Soften the butter in a dutch oven or giant pot over medium warmth. Add the chopped leeks together with a pinch of salt and pepper. Sauté for six to eight minutes, till the leeks are translucent and their quantity has lowered by half. Add the celery, garlic, thyme, bay leaves, and extra salt and pepper (I used ½ teaspoon of every) to the pot and sauté for a further 2 minutes, till the garlic is aromatic.

  • Simmer: Add the potatoes, broth, coconut milk, and water to the pot and stir effectively. Improve the warmth to excessive and produce to a boil. Then, cut back the warmth to medium and keep a simmer for 15-20 minutes, or till the potatoes are fork-tender.

  • Mix: Use an immersion blender to mix the soup till easy, or rigorously switch the soup to a blender with a venting lid and mix till easy. I favor my soup to be easy, however you may depart a portion of it unblended for a chunkier texture, if you want. Season with further salt and pepper to style if needed. If the soup is simply too thick to your liking, skinny it out with extra water or broth.

  • Serve: Serve heat, topped with chopped chives, parsley, celery leaves, or croutons. Leftovers will maintain within the fridge for as much as 5 days, or might be saved within the freezer in jars or hermetic containers for as much as 2 months.

  • Coconut Milk: I don’t discover that there’s a huge coconut style on this recipe after simmering. That being mentioned, you may as well use equal elements full-fat oat milk, or an unsweetened vegan creamer. It’s also possible to make your individual home made cashew cream by mixing 3/4 cup soaked cashews with 1 cup water.

Energy: 248kcalCarbohydrates: 28gProtein: 4gFats: 15gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gSodium: 493mgPotassium: 660mgFiber: 3gSugar: 3gVitamin A: 833IUVitamin C: 28mgCalcium: 48mgIron: 3mg



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