This Vegan Potato Leek Soup is creamy, comforting, and absolutely delicious. Quick to make and takes less than 10 ingredients! Perfect for a cold day!
Potato leek soup has been popping into my feed and I’ve been dying to make this French classic. Leeks are an understated vegetable that should be eaten more. They are similar to green onions in that they have a slight onion-y taste. But leeks work great in soups and you can even fry them to give a crunch.
This recipe is surprisingly quick to make and tastes a little like soupy mashed potatoes. Check it out below!
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Ingredients for Vegan Potato Leek Soup
- Butter and Oil These are used to sautee the leeks and impart a lot of flavor into the finished product.
- Leeks have a sweet and mild onion-like flavor. We are using the white and light green parts for this recipe.
- Garlic
- Potatoes. Yukon gold potatoes work best in soups because they don’t break down in high temperatures and have lower starch content. They also give the soup a nice yellowish color.
- Chicken broth. You can also use vegetable broth, but I like to make a chicken broth with vegetarian bouillon paste (see here). It’s more flavorful and gives more umami to the soup than vegetable broth.
- Non-dairy milk or creamer. You can use cashew, soy, or a store-bought unsweetened cream. You can also use unsweetened soy milk instead.
Storing It
You can freeze this soup for up to 6 months. Any leftovers you need to freeze, make sure it is blended really well because potato chunks can have an odd texture once thawed. Separation is normal. If it occurs, then just blend it together again.
In the fridge, it can last 3-4 days. Make sure it is in an airtight container.
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Vegan Potato Leek Soup
Materials
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 2 leeks, white and light green parts only
- salt and pepper to taste
- 3 garlic cloves, minced
- 1 lb of yukon gold potatoes, peeled and cut into medium chunks
- 5 cups vegetarian chicken broth or Vegetable broth
- 1 bay leaf
- 3 sprigs of fresh thyme
- 1 cup non-dairy milk, unsweetened and unflavored
- sliced chives, for garnish
Instructions
- Clean and slice the leeks finely. It doesn't have to be perfect since you are going to blend it.
- Melt butter and oil at the bottom of a pot. Sautee leeks until softened. Try not to brown them.
- Season with salt and pepper. Then add the potatoes. Mix and then add the broth, thyme, and bay leaves.
- Cover and turn the heat to low. Simmer until potatoes are cooked through and very soft, about 15 minutes.
- Fish out the bay leaves and thyme and blend in a blender or with an immersion blender until smooth.
- Add back to the pot and pour the milk. Taste to adjust seasonings. If too thick, add some more milk. If too thin, cook down some more.
- Garnish with oil and chives and serve.
I hope you try this recipe. If you have tried this recipe, let me know in the comments below.
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