Vegan Potato Leek Soup

The Comfort of Vegan Potato Leek Soup

There’s something truly comforting about a warm bowl of soup, and Vegan Potato Leek Soup is no exception. I first stumbled upon this delightful recipe during a chilly evening when I craved something hearty yet healthy. The combination of potatoes and leeks creates a silky texture that warms you from the inside out. Perfect for a weeknight dinner or a gathering with friends, this dish showcases the brilliant flavors that can be achieved without any animal products. Plus, it’s budget-friendly and quick to whip up, making it a staple in my kitchen.

"This vegan potato leek soup is pure magic in a bowl! It’s creamy, satisfying, and I can’t believe it’s dairy-free!" – A happy home cook

Reasons to Try It

What sets this Vegan Potato Leek Soup apart? For starters, it boasts a simple list of fresh ingredients that combine to create a rich, flavorful experience. Whether you’re vegan, dairy-free, or just looking for a comforting dish, this recipe fits the bill. The beauty of this soup lies in its versatility; it’s excellent for a cozy family dinner, a potluck, or even a fancy brunch.

Not only is it quick to prepare—whipping this up in just under an hour—but it’s also kid-approved, thanks to its creamy texture and mild flavor. Plus, if you have any leeks left over, they can easily be used in other dishes or stored for later use. This soup wouldn’t just fill your stomach; it brings warmth to your soul—perfect for those chilly evenings when you want to curl up with a comforting bowl.

Preparing Vegan Potato Leek Soup

Ready to dive into this delicious creation? Here’s a quick overview of how to prepare this warming soup:

1. Sauté the onion, leeks, and garlic for a flavor-packed base.
2. Add your herbs and spices to infuse even more aroma.
3. Toss in the potatoes and vegetable stock, then simmer until tender.
4. Blend everything until silky smooth.
5. Stir in coconut cream for that rich, creamy finish.
6. Season and serve with fresh chives for a delightful presentation!

What you’ll need

Get ready to gather the ingredients that will elevate your soup game:

• 1 Medium Onion (White, Yellow, or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Olive Oil
• 4 Large Leeks (White and light green parts only, chopped)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Ground Coriander
• 6 Medium Potatoes (2.2lb/1kg, peeled and chopped*)
• 2 Bay Leaves
• 4 cups Vegetable Stock/Broth (960ml)
• 14 ounces Coconut Cream (400ml, 1 can, Unsweetened*)
• Sea Salt and Black Pepper (to taste)
• Fresh Chives (Chopped)

*You can substitute olive oil for any neutral oil, and feel free to swap out the coconut cream for cashew cream if preferred.

Step-by-step Instructions

Let’s get cooking! Follow these easy steps:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, along with the crushed garlic. Sauté until softened, about 5-7 minutes.

2. Add herbs: Sprinkle in the dried thyme, rosemary, and ground coriander. Sauté for another minute until fragrant—this is where the magic starts!

3. Introduce the potatoes: Toss in the chopped potatoes, bay leaves, and pour in the vegetable stock. Bring the mix to a boil.

4. Simmer: Once boiling, reduce the heat, cover the pot, and let it simmer until the potatoes are tender, around 20-25 minutes.

5. Blend it up: Remove from heat and discard the bay leaves. Add the coconut cream to the pot and blend using an immersion blender until smooth. If you don’t have one, carefully transfer batches to a regular blender.

6. Season and serve: Add salt and pepper to taste, and ladle into bowls. Top with freshly chopped chives for garnish.

Best Ways to Enjoy It

When it comes to serving your Vegan Potato Leek Soup, the presentation can elevate the experience. Consider pairing it with:

• Crusty Bread: A rustic loaf or baguette is perfect for dipping.
• Salad: A light, fresh salad adds a nice contrast. Try a simple green salad with lemon vinaigrette.
• Garnishes: Enhance your soup with additional toppings like a drizzle of olive oil or a sprinkle of smoked paprika.

Storage and Reheating Tips

This soup shines not only when freshly made but also as leftovers. To keep your Vegan Potato Leek Soup fresh:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze it for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container.
• Reheat: When reheating, warm it gently on the stovetop, adding a splash of vegetable broth or water if the soup thickens too much.

Extra Advice for a Perfect Soup

Here are some tips to help you nail this recipe:

• Make sure to chop your leeks thoroughly, rinsing them well to remove any gritty residue.
• If you want a thicker soup, you can add more potatoes, or for a lighter version, dilutethe base with added vegetable stock.
• Experiment with your choice of spices; a pinch of nutmeg can add an interesting depth of flavor.

Creative Twists

Feeling adventurous? Here are some variations you can explore to customize your soup:

• Herbs: Swap the thyme and rosemary for fresh dill or parsley.
• Add-ins: Toss in some sautéed mushrooms or spinach for added nutrition and flavor.
• Spice it Up: A little cayenne or some chili flakes can bring a delightful kick to your soup.

Your Questions Answered

What’s the prep time for this recipe?

Preparation is quick! You can have this soup ready in roughly 10-15 minutes, plus about 30 minutes of cooking.

Can I make this soup in advance?

Absolutely! This soup keeps well in the fridge and even tastes better the next day as the flavors meld together.

Is it possible to substitute the coconut cream?

Yes! If you’re sensitive to coconut, you can use cashew cream or some unsweetened almond milk for a lighter variation.

What type of potatoes works best for the soup?

For the best texture, opt for starchy varieties like Russet or Yukon Gold potatoes; they create that creamy, smooth consistency.

Now you’re all set to make and enjoy this delightful Vegan Potato Leek Soup! It’s nourishing, simple, and ultimately satisfying—perfect for any occasion. Enjoy every flavorful spoonful!

Vegan Potato Leek Soup

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A comforting vegan potato leek soup that offers a creamy, satisfying texture without any dairy. Perfect for chilly evenings or gatherings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Comfort Food, Vegan

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 1 Medium Onion (White, Yellow, or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Olive Oil Can substitute with any neutral oil
• 4 Large Leeks (White and light green parts only, chopped)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Ground Coriander
• 6 Medium Potatoes (2.2 lb/1 kg, peeled and chopped) Starchy varieties like Russet or Yukon Gold recommended
• 2 Bay Leaves Bay Leaves
• 4 cups Vegetable Stock/Broth (960 ml)
• 14 ounces Coconut Cream (400 ml, 1 can, Unsweetened) Can substitute with cashew cream
• Sea Salt and Black Pepper (to taste)
• Fresh Chives (Chopped) For garnish

Method

 

Cooking Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and crushed garlic. Sauté until softened, about 5-7 minutes.
2. Sprinkle in the dried thyme, rosemary, and ground coriander. Sauté for another minute until fragrant.
3. Toss in the chopped potatoes, bay leaves, and pour in the vegetable stock. Bring the mix to a boil.
4. Once boiling, reduce the heat, cover the pot, and let it simmer until the potatoes are tender, around 20-25 minutes.
5. Remove from heat, discard the bay leaves, and add the coconut cream. Blend using an immersion blender until smooth.
6. Add salt and pepper to taste, and ladle into bowls. Top with freshly chopped chives for garnish.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 10gSodium: 600mgFiber: 6gSugar: 2g

Notes

For serving, consider pairing with crusty bread or a light salad. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop, adding vegetable broth or water if needed.

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