Description
This creamy vegan potato leek soup is a comforting, hearty dish perfect for a cozy meal. Made with tender leeks, garlic, and potatoes simmered in vegetable broth and blended into a smooth, velvety texture, it is both nourishing and flavorful. The soup is lightly seasoned with thyme and bay leaf, garnished with fresh parsley, and can be served with crispy chickpea croutons and crusty artisan bread for added texture.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water sauté)
- 3 medium leeks (white and light green parts only)
- 3 cloves garlic, minced
- 2 – 2 1/4 lbs. potatoes, cubed into 1/2 inch pieces (peeled or skin-on)
- 1 1/2 teaspoons dried thyme or Herbes de Provence
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- Mineral salt, to taste
- 1/4 cup chopped parsley, for garnish
Instructions
- Prep: Remove and discard the root ends and thick dark green parts of the leeks. Cut leeks in half lengthwise, rinse under cold water pulling apart layers to remove any sand or debris. Alternatively, slice and rinse in a colander under running water. This should yield about 4–5 cups of sliced leeks. Cube potatoes into 1/2 inch pieces, leaving skins on or peeling as preferred.
- Sauté: Heat olive oil or water in a large Dutch oven or heavy pot over medium heat. Add leeks and cook, stirring frequently, until soft and wilted, approximately 10 minutes. In the last 5 minutes, add the minced garlic. Adjust heat as needed to avoid browning the leeks.
- Simmer: Add cubed potatoes, vegetable broth, bay leaf, dried thyme (or Herbes de Provence), and salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until potatoes are fork-tender.
- Puree: Remove the bay leaf. Using a hand-held immersion blender, blend the soup until smooth, or leave slightly chunky if preferred. Alternatively, transfer soup in batches to a blender and puree. Taste and adjust seasoning if needed.
- Serve: Serve the soup warm, garnished with chopped parsley. Optionally, accompany with crispy chickpea croutons and crusty artisan bread for extra texture and flavor.
Notes
- Leeks can be tough to clean due to sand trapped between layers; ensure thorough rinsing is done to avoid grit in the soup.
- Potatoes can be peeled or left with skins on for added texture and nutrients.
- Use water instead of oil to sauté for an oil-free version.
- For a richer soup, consider adding a splash of coconut milk or vegan cream at the blending stage.
- Herbes de Provence can be substituted with fresh thyme if available.
- This soup freezes well; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Western
