Creamy Potato Leek Soup Recipe: A Cozy & Comforting Delight
Welcome to my vegan potato leek soup recipe! I’m excited to share this comforting and nourishing soup with you.
There’s something special about a homemade soup made from scratch, especially during the colder months. This creamy vegan potato leek soup is not only delicious but also easy to make with simple ingredients.
Potatoes and leeks are a classic combination, and when blended together, they create a rich and creamy base. The flavor of the leeks is key in adding depth and sweetness to the soup. The addition of garlic also gives the soup a subtle zing.
This recipe is perfect for a cozy night in or as a meal preparation for the week ahead. Plus, it’s great for those who follow a plant-based or dairy-free diet. With some crusty bread on the side or crackers for dipping, this chunky potato leek and potato soup will warm you up from the inside out!
So let’s get started with this vegan potato leek soup recipe!
Why You’ll Love This Recipe
If you’re in search of a hearty and comforting vegan meal, then you’re in for a treat with this potato leek soup recipe. This soup combines the natural sweetness of leeks and potatoes, creating a creamy and flavorful dish that is sure to satisfy your taste buds.
What makes this soup so unique is that it can be customized to your liking. You can enjoy it chunky with bits of potato and leeks, or blend it until smooth for a rich, velvety texture. Vegan or not, this soup is perfect for anyone looking for a warm and nourishing meal that is packed with nutrients.
Plus, this recipe takes under an hour to prepare and cook, which means you can enjoy this delicious soup any night of the week without sacrificing flavor or nutrition. It’s also versatile enough to be served as an appetizer or main course, depending on your occasion.
The best part about this recipe? It’s completely plant-based and free from dairy products. That means you can indulge in its creamy goodness guilt-free. And if you’re a fan of umami flavors, you’ll love the addition of nutritional yeast to give the soup an extra boost of savory depth.
Overall, there are countless reasons why you’ll fall in love with this vegan potato leek soup recipe. From its comforting texture to its nutrient-packed ingredients, it’s a meal that will leave you feeling satisfied and nourished all at once. So what are you waiting for? Give it a try and see for yourself how delicious plant-based cooking can be!
Ingredient List
Here are the ingredients you’ll need to make this creamy and comforting vegan Potato Leek Soup:
Ingredients 1
- 2 tablespoons of olive oil
- 1 tablespoon of vegan butter or margarine
- 3 large leeks, washed and sliced thinly (use both white, light green and green parts)
- 3 cloves of minced garlic
- 4 cups of peeled and diced potatoes (about 2 pounds or 6 medium potatoes)
- 2 cups of vegetable broth or water with 1 vegetable bouillon cube
- 2 cups of unsweetened plant-based milk (such as almond, soy, or oat milk)
- Salt and pepper to taste
Ingredients 2
- 4 large leeks, chopped
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 3 cloves of minced garlic
- 2 pounds of peeled and diced yukon gold potatoes (about 4 large potatoes)
- 6 cups of vegetable broth or water with 2 vegetable bouillon cubes
- 2 tablespoons of extra-virgin olive oil, divided
- Salt and pepper to taste
You may also want to add some nutritional yeast, for a cheesy flavor or a can of coconut milk for a creamier soup. Don’t be afraid to experiment with different combinations!
The Recipe How-To
Now that we have all of our ingredients ready, let’s get started!
Step 1: Prepping the Vegetables
First, peel and chop the potatoes into small cubes; set aside. Next, wash the leeks thoroughly under cold running water to remove any dirt, especially in between the layers. Cut off and discard the dark green tops (or save them for making a vegetable stock). Thinly slice the white and light green parts of the leeks.
Step 2: Cooking the Vegetables
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the sliced leeks and sauté until they are soft and slightly caramelized, about 8-10 minutes. Then, add minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped potatoes to the pot and stir to combine with the leeks and garlic. Pour in enough vegetable broth (or water with a vegetable bouillon cube) to cover the vegetables. Bring to a boil over high heat then reduce to a simmer over medium-low heat. Cover with a lid partially ajar and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
Step 3: Blending the Soup
Once potatoes are cooked through, turn off heat and let soup cool slightly before blending it until smooth using an immersion blender or transferring it to a regular blender. Be careful when blending hot liquids! Blend in batches if necessary.
Step 4: Making It Creamy Vegan Potato Leek Soup
Return blended soup to pot and reheat over low heat. Stir in coconut milk, nutritional yeast, or your preferred non-dairy milk substitute for extra creaminess. Season with salt and pepper to taste.
Serve hot with crusty bread or top with homemade croutons for added crunch!
Now you can enjoy your delicious creamy vegan potato leek soup!
Substitutions and Variations
As with any recipe, there are always substitutions and variations available to fit your taste preferences or dietary requirements. Here are some ideas for swapping out ingredients or adding different flavors to your vegan potato leek soup:
– Instead of using vegetable bouillon cubes to make the broth base, you can substitute with vegetable broth or stock. This will give your soup a richer and more flavorful taste.
– To add some extra creaminess and richness to the soup, you can swap the margarine and milk with coconut milk or cream. This is a great alternative if you’re looking for a plant-based option or if you’re lactose intolerant.
– If you don’t have white potatoes on hand, try using Yukon Gold potatoes instead. These potatoes have a slightly buttery flavor and creamy texture that pairs well with the leeks.
– For some extra texture in your soup, add in some finely chopped celery and carrots, which will complement the earthy flavor of the potatoes and leeks.
– If you want to make a chunkier version of this soup, leave some potato chunks unblended when pureeing the soup. This will give the soup more texture and make it heartier.
– For a cheesy flavor without any dairy, try adding in some nutritional yeast to your soup. It’s a popular ingredient in vegan cooking, giving dishes a savory umami taste similar to cheese.
– Lastly, if you want to change things up completely, try making a roasted vegetable version of this soup. Roast some carrots, parsnips, or beetroot alongside the potatoes and leeks before blending everything together for a comforting vegan winter warmer.
Whatever modifications you choose to make, this comforting vegan potato leek soup recipe is versatile enough to accommodate many different tastes and preferences while still delivering delicious results.
Serving and Pairing
Once your vegan potato leek soup is ready, it’s time to enjoy its creamy and comforting flavor. A bowl of this soup makes a satisfying and warm meal on its own, but you can also elevate the experience by pairing it with some complementary dishes.
To start with, I suggest serving the potato leek soup with a side of crusty bread to soak up all that savory goodness. You can try whole-grain bread or sourdough for an extra texture and flavor. Another great pairing option is a simple salad of mixed greens with a tangy vinaigrette dressing. The freshness of the salad will complement the richness of the soup.
For a heartier meal, you can serve this soup alongside a plant-based sandwich or wrap. This will add some protein to your meal and turn it into a substantial lunch or dinner. Some ideas for vegan sandwich/wrap filling include hummus, roasted vegetables, avocado slices, or tempeh bacon.
If you’re looking for something more traditional, consider pairing this classic soup with some vegan shepherd’s pie or pot pie. This will create a cozy comfort food feast that is sure to satisfy any craving.
Finally, don’t forget to garnish with fresh herbs like parsley or chives for an extra touch of color and flavor. Whether you serve it as a starter or main dish, this creamy vegan potato leek soup is sure to impress anyone who tries it.
Make-Ahead, Storing and Reheating
One of the benefits of this vegan potato leek soup recipe is that it stores and reheats well, making it a great make-ahead option for meal prep or future meals.
To store the soup, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to four days or in the freezer for up to three months. When reheating, you can do so on the stovetop over low heat or in the microwave. Be sure to stir occasionally until heated through.
If you’d like to make this soup ahead of time, you can prepare it up until the point where it’s fully cooked, then allow it to cool completely before transferring it to an airtight container and storing it in the refrigerator or freezer. When you’re ready to serve it, simply reheat on the stovetop over low heat until heated through.
Another great thing about this vegan potato leek soup recipe is that you can easily adjust the thickness by adding more vegetable broth or coconut milk. So, whether you prefer a creamy potato soup or a chunky leek and potato soup, this recipe can be tailored to your liking.
Overall, this comforting vegan soup can be made ahead of time, stored easily and reheated for future meals without compromising its quality and taste. So feel free to whip up a big batch of this plant-based goodness whenever you’re in need of a warm, nutritious meal.
Tips for Perfect Results
When it comes to creating a comforting vegan potato leek soup, there are a few tips and tricks that can ensure perfect results every time. From choosing the right ingredients to cooking techniques and serving suggestions, I have gathered helpful tips that will help you make this creamy soup taste delicious. Here are some things to keep in mind as you prepare this soup recipe.
One of the most important things to keep in mind when making any soup is using fresh ingredients. Fresher ingredients result in more vibrant flavors and better textures. You should choose vegetables that are firm and without blemishes or soft spots. Additionally, give them an extra wash before slicing them up.
When it comes to potatoes, I recommend Yukon Gold potatoes for their creamy texture and buttery flavor. However, if you prefer a chunkier potato soup, you can use Idaho potatoes instead. Either way, be sure to cut the potatoes into evenly sized chunks to ensure consistent cooking.
To bring out the best flavors from garlic cloves and leeks, sautéing them first in olive oil or vegan butter adds depth of flavor, so make sure you don’t skip this essential step.
Add vegetable bouillon cubes, nutritional yeast, or plant-based milk (such as coconut milk) to provide a more savory flavor profile, thereby enhancing the overall taste of the potato leek soup recipe.
Lastly, always adjust seasoning to taste with salt and pepper towards the end of cooking as it is crucial for bringing balance to all other flavors in this soup recipe.
Following these simple recipe tips will help you achieve a flavorful and comforting vegan potato leek soup that everyone will enjoy!
FAQ
Now, let’s move to our Frequently Asked Questions section. Here, we will answer some of the common questions you may have regarding this creamy and comforting Vegan Potato Leek Soup recipe.
How do you make Jamie Oliver potato and leek soup?
To start, prepare the leeks by removing their roots, outer leaves, and tops. Next, take a large saucepan and bring the broth to a boil over medium-high heat. In a separate, large dutch oven, heat up some oil on medium-high heat. Once the oil is heated, add in the prepared leeks and cook until they become tender. After that, add the hot broth and potato into the dutch oven and bring the mixture to a boil. Lastly, you have the option to serve the dish chunky or make it into a puree by using an immersion blender.
Why is leek and potato soup good for you?
Did you know that leeks contain high levels of folate and polyphenols, which can help support heart health? Additionally, potatoes have a great source of fiber, which can aid in weight loss and management.
How nutritious is leek and potato soup?
In each serving of this vegan dish, there are 152 calories, with 6.5 grams of protein, 25.1 grams of carbohydrates, and 3.7 grams of fat. There are also 2.1 grams of dietary fiber and 2.9 grams of sugar. Additionally, there is 1.6 grams of saturated fat and 7.8 milligrams of cholesterol. This dish is also rich in various vitamins and minerals such as calcium, iron, vitamin a iu, vitamin c, folate, magnesium, and potassium, with respective amounts per serving.
Why is my potato leek soup gluey?
When the potatoes are mashed too much, they release starchy gelatinized content that mixes with the broth to form a slimy consistency.
Bottom Line
Now that you have all of the knowledge and tools to make an absolutely delicious creamy vegan potato leek soup, why not give it a try? Not only will this dish satisfy your taste buds, but it also boasts numerous health benefits. By using plant-based ingredients and omitting dairy, you can feel good knowing that you’re nourishing your body with wholesome nutrients.
Moreover, with variations and substitutions at your fingertips, you can make the soup your own and experiment with new flavors. The recipe is simple enough for a beginner cook but offers enough depth to impress seasoned chefs. Whether you’re in need of comfort food or looking to elevate your culinary skills, this recipe is a great choice.
So what are you waiting for? Grab your ingredients and start cooking! Once you’ve tried this comforting vegan soup, you’ll understand why it’s a classic dish enjoyed by so many. And who knows – maybe it will become a staple meal in your own household.
Veg or Vegan Potato Leek Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 3 1/2 cups leeks, sliced
- 1/4 cup onion, chopped (yellow)
- 3 cups potatoes, cubed (yellow, yukon gold)
- 1 teaspoon garlic, minced and tightly packed
Vegan option
- 3 cups water
- 1 vegetable bouillon cube
Vegetarian option
- 2 cups milk
- 1 cup water
- 2 tablespoons margarine
- 1 vegetable bouillon cube
Instructions
- Saute leeks and yellow onions in oiled pan on medium heat for 5 minutes.
- Put all of the ingredients in a large pot (choose the vegan OR vegetarian option), boil, then reduce heat and simmer, covered, for about 20 minutes, until the potatoes are cooked.
- Let cool down a bit before transfering to a blender and blend until smooth.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.