Recipes

Vegan Potato Leek Soup

Vegan Potato Leek Soup – the combination of creamy potatoes, delicate leeks with herbal notes of rosemary and thyme will have you going back for seconds!

Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it’s going to be great!

It’s dairy-free, gluten-free and just good for you, too! Everything you want a soup to be!

It’s warming, comforting, hearty, satisfying and oh, soooo delicious!

This hearty and comforting meal is filling, satisfying and will have you coming back for more!

Potato Leek Soup

Nicole Kearsley
I woke up craving Potato Leek Soup, so naturally, I had to make it if I wanted a vegan version. Leeks are so incredibly delicious and underrated. I think we should celebrate their awesomeness more often.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course, Soup
Cuisine American, Vegan
Servings 2

Ingredients
  

  • 1  Onion chopped
  • 3-4 Large Leeks white and light green parts
  • 2 Cloves Garlic chopped
  • 3/4 teaspoon Dried Thyme
  • 3/4 teaspoon Dried Rosemary
  • 1/2 teaspoon Coriander Powder
  • 2 pound Russet Potatoes peeled and cubed
  • 4 cups Vegetable Broth
  • 1 Bay Leaf
  • 14 ounces Coconut Milk can
  • Salt and Pepper to taste
  • Chives fresh chopped or dried for garnish
  • Truffle Oil optional

Instructions
 

  • Slice white and light green parts of leeks lengthwise. Wash thoroughly, pat dry and slice.
  • Heat a large stockpot/dutch oven over medium-high heat with 2 Tbsp olive oil. Saute onion, leeks, and garlic until leeks softened, approximately 10 minutes. Stir in thyme, rosemary, and coriander and continue to saute another minute or 2 to release aromatics.
  • Add potatoes, vegetable broth, and bay leaf. Bring to a boil then cover, reduce heat and simmer until the potatoes are soft, approximately 15 minutes.
  • Remove from the heat and remove the bay leaves. Stir in coconut milk. Blend soup with an immersion blender, or transfer to a countertop blender, and blend until smooth. Season with salt and black pepper to taste.
  • To serve, drizzle with truffle oil(optional) and sprinkle with chives.

Notes

TRUFFLE OIL: I added a drizzle of truffle oil to my bowl of soup to take this simple, now veganized, classic to a whole new level of yum!
LEEK SECRET: The secret to a perfect leek soup is sauteing without browning (so use a low temp.).  This brings out the sweet flavor of the leeks.
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