Vegan Potato Leek Soup

There’s something truly comforting about a warm bowl of Vegan Potato Leek Soup. I remember the first time I made it on a chilly winter evening, the smell of sautéing leeks and garlic wafting through the kitchen, enveloping me in a sense of homeliness. It was the kind of night that begged for cozy sweaters and hearty food. As I stirred the pot, the vibrant colors of freshly chopped potatoes and celery added to the warmth of the moment. Every spoonful was a reminder of how simple ingredients can create something so delightful. This soup quickly became a staple in my home, perfect for family gatherings or a quiet night in. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this Vegan Potato Leek Soup is sure to satisfy your cravings.

Ingredients You’ll Need for Vegan Potato Leek Soup

When it comes to crafting the perfect Vegan Potato Leek Soup, the ingredients are key. Each one plays a significant role in building flavor and texture, creating a harmonious balance that results in a deliciously satisfying dish. The combination of earthy potatoes, aromatic leeks, and creamy coconut milk work together beautifully. Here’s what you’ll need:

• 2 tablespoons of olive oil: This will be used to sauté the vegetables, adding richness to the soup.
• 3 large leeks: Use the white and light green parts only, cleaned and chopped for a subtle onion-like flavor.
• 1 medium onion: Diced to enhance the soup’s aroma and sweetness.
• 1 rib celery: Chopped to add crunch and depth.
• 4 cloves garlic: Minced for an aromatic kick.
• 4 large russet potatoes: Peeled and cubed into half-inch pieces for bulk and creaminess.
• 5 cups low-sodium vegetable broth: The base of the soup, providing moisture and flavor.
• 1 1/4 teaspoons dried thyme: Adds an earthy note.
• 1/2 teaspoon dried rosemary: For a fragrant hint.
• 1 bay leaf: Imparts a subtle depth of flavor.
• Salt and black pepper to taste: Essential for seasoning.
• Juice of 1 lemon: Brightens the soup with acidity.
• 3/4 cup coconut milk: Unsweetened, for a creamy finish.
• Fresh chives: Chopped for garnish and a pop of color.

How to Make Vegan Potato Leek Soup

Making the Vegan Potato Leek Soup is as enjoyable as eating it! Follow these steps for a delightful experience:

1. Start by heating the olive oil in a large pot over medium heat. You want the oil to shimmer but not smoke. This step is essential because it helps to develop the flavors of the vegetables.
2. Once the oil is heated, add the chopped leeks, diced onion, celery, and minced garlic. Sauté them together for about 5 minutes until they soften and give off a sweet aroma. Keep stirring occasionally to prevent sticking.
3. Next, it’s time for the star of the dish: the potatoes. Add your cubed russet potatoes to the pot along with the vegetable broth, dried thyme, dried rosemary, and the bay leaf. Season with salt and black pepper to taste. Bring everything to a boil, then reduce the heat and let it simmer.
4. Allow the soup to simmer for about 20 minutes or until the potatoes are fork-tender. You can check by poking a piece with a fork; it should be easy to break apart. During this time, the flavors will meld beautifully.
5. Once cooked, carefully remove the bay leaf from the pot. This leaf is only meant to add flavor during cooking and isn’t meant to be eaten.
6. Now comes the fun part! Stir in the lemon juice and coconut milk. The coconut milk will lend a creamy texture, while the lemon juice will brighten the flavors.
7. Using an immersion blender, blend most of the soup until smooth, leaving a few potato pieces for texture. If you don’t have an immersion blender, you can carefully transfer batches of soup to a countertop blender, but be cautious with hot liquids.
8. After blending, taste the soup and adjust the seasoning with more salt and black pepper if needed. If it’s too thick, feel free to add more broth or coconut milk to reach your desired consistency.
9. Finally, garnish your soup with freshly chopped chives before serving. This adds a lovely pop of color and a fresh flavor!

Ways to Customize

Customization is key when it comes to making the Vegan Potato Leek Soup your own. Here are some ideas!

• Spice it up: Add a pinch of cayenne pepper or some diced jalapeños to give your soup a kick.
• Add more greens: Stir in some fresh spinach or kale towards the end of cooking for added nutrients and color.
• Experiment with herbs: Try different herbs like dill, parsley, or basil to give the soup a unique flavor.
• Top with croutons: For a crunchy texture, top your soup with homemade or store-bought croutons before serving.
• Make it a chowder: Add corn or diced bell peppers for a hearty chowder-like version.
• Garnish creatively: Besides chives, try adding a swirl of extra coconut milk or a sprinkle of smoked paprika for a beautiful touch.
• Change the potatoes: While russet potatoes are great, feel free to experiment with other varieties like Yukon Gold or even sweet potatoes for a different flavor.

Side Dish Ideas for Vegan Potato Leek Soup

Serving the Vegan Potato Leek Soup can be as delightful as making it! Here are some perfect pairings to elevate your meal:

• Crusty bread: A slice of fresh, crusty baguette or sourdough is perfect for dipping. The bread soaks up the soup beautifully.
• Garden salad: A light garden salad with a tangy vinaigrette complements the creamy soup and adds freshness.
• Grilled cheese: A classic pairing, a vegan grilled cheese sandwich can add a satisfying crunch and flavor contrast.
• Roasted vegetables: Serve alongside a platter of roasted seasonal vegetables for a wholesome meal.
• Quinoa salad: A light, fluffy quinoa salad with fresh herbs and veggies provides an excellent protein boost.
• Rice bowls: Serve the soup over a bed of brown rice for a hearty and filling meal.
• Spring rolls: Fresh vegetable spring rolls with a dipping sauce make for a refreshing side dish.

FAQ

Conclusion

In conclusion, Vegan Potato Leek Soup is a delightful recipe that showcases the beauty of simple ingredients coming together to create something comforting and nourishing. Whether you’re making it for a family gathering or enjoying a cozy night in, this soup is sure to please. I encourage you to give it a try; you won’t be disappointed. It’s a recipe that not only satisfies the taste buds but also warms the heart.

Vegan Potato Leek Soup

The ultimate comfort food, Vegan Potato Leek Soup is creamy, rich, and oh-so-satisfying. Made with wholesome ingredients, this easy weeknight dinner is perfect for warming you up on chilly nights. You’ll love making it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 3 large leeks white and light green parts only, cleaned and chopped
• 1 medium onion diced
• 1 rib celery chopped
• 4 cloves garlic minced
• 4 large russet potatoes peeled and cubed (1/2-inch pieces)
• 5 cups low-sodium vegetable broth
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Juice of 1 lemon
• 3/4 cup coconut milk unsweetened
• chives chopped (for garnish)

Equipment

• Saucepan
• Skillet
• Large Pot
• Mixing Bowl
• Chef's Knife
• Blender
• Peeler
• Wooden Spoon
• Cutting Board

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the chopped leeks, diced onion, celery, and minced garlic. Sauté for about 5 minutes until softened.
2. Add the cubed potatoes, vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.
3. Remove the bay leaf. Stir in the lemon juice and coconut milk. Using an immersion blender, blend most of the soup until smooth, leaving some potato pieces for texture. Adjust salt and pepper to taste.
4. If needed, add more broth or coconut milk to thin the soup. Garnish with chopped fresh chives and serve warm.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
• Freezing: This soup can be frozen in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy.
• Variations: Feel free to add in other vegetables like carrots or spinach for extra nutrition.
• Garnish: Top the soup with fresh herbs or vegan cheese for added flavor.
• Serving suggestion: Serve with crusty bread for a complete meal.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.