Vegan leek and potato soup is a comforting, flavorful, and easy-to-make dish perfect for a cozy night in. This simple recipe uses humble ingredients like potatoes, leeks, and vegetable broth to create a creamy and satisfying soup that’s completely plant-based.
Why You’ll Love This Vegan Leek and Potato Soup
This soup is much more than the sum of its parts. Here’s why you’ll want to add it to your weekly rotation:
- Budget-friendly: Potatoes, leeks, and basic pantry staples are all you need.
- Easy to make: With simple ingredients and straightforward steps, this soup is perfect for beginner cooks.
- Customizable: Add your favorite herbs, spices, and toppings for a personalized touch.
- Naturally creamy: Potatoes provide a velvety texture without the need for cream.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 pounds russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Freshly chopped leeks, potatoes, garlic, and herbs on a wooden cutting board.
How to Make Vegan Leek and Potato Soup
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Sauté the leeks and garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring frequently, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Simmer the soup: Add the vegetable broth, potatoes, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 20-25 minutes.
“Many cooks rush the simmering process, but allowing the potatoes to cook slowly ensures they break down fully, leading to a creamier final soup.” – Chef Anya Sharma
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Blend the soup: Carefully transfer the soup to a blender in batches, or use an immersion blender to blend the soup directly in the pot. Blend until smooth and creamy.
“If you prefer a chunkier soup, you can leave some of the potatoes whole or roughly mash them with a potato masher instead of blending.” – Chef Anya Sharma
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Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately.
Two bowls of steaming vegan leek and potato soup topped with fresh parsley.
Tips for the Best Vegan Leek and Potato Soup
- Clean the leeks thoroughly: Leeks are notorious for trapping dirt between their layers. Rinse them well under cold water, fanning out the layers to remove any grit.
- Adjust the consistency: Add more vegetable broth for a thinner soup, or simmer for longer to thicken it further.
- Season to taste: Adjust the salt and pepper to your preference.
- Get creative with toppings: Try topping your soup with crispy croutons, a dollop of vegan sour cream, or a drizzle of olive oil.
Vegan Leek and Potato Soup: FAQs
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What can I substitute for russet potatoes?
Yukon gold potatoes or red potatoes are good substitutes for russet potatoes in this recipe.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
How can I add more flavor to this soup?
For an extra layer of flavor, try adding a bay leaf to the soup while it simmers. You can also experiment with different herbs, such as thyme or rosemary.
What can I serve with this soup?
This soup pairs well with a side of crusty bread or a simple salad. For a heartier meal, serve it with vegan barley soup recipes or explore other vegan winter meal ideas.
A Classic Comfort Food, Made Vegan
This vegan leek and potato soup is a delicious and satisfying meal that’s perfect for any occasion. With its creamy texture, savory flavor, and endless topping possibilities, it’s sure to become a new family favorite.
