Name: Creamy Vegan Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil or water (for sauté) (Use water for water sauté.); 3 medium leeks (Use white and light green parts only.); 3 cloves garlic, minced (For flavor.); 2-2.25 lbs potatoes, cubed into 1/2 inch pieces (Peeled or skin on based on preference.); 1.5 teaspoons dried thyme or Herbes de Provence (For herb flavor.); 1 leaf bay leaf; 4 cups low-sodium vegetable broth (Ensure it's low-sodium for better control of salt.); to taste mineral salt (Adjust seasoning as needed.); 1/4 cup chopped parsley, for garnish (Adds freshness and color.)

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A Cozy Bowl of Creamy Vegan Potato Leek Soup

When the weather turns chilly, there’s nothing quite like a warm bowl of soup to comfort the soul. This creamy vegan potato leek soup has become a staple in my home because it perfectly balances creaminess with the delicate flavors of leeks and garlic. Whether it’s a cozy family dinner or a gathering with friends, this soup never fails to impress. Plus, it’s incredibly simple to make, making it ideal for a quick weeknight meal or a comforting lunch.

Why You’ll Love This Dish

There are countless reasons to embrace this creamy vegan potato leek soup. First and foremost, it’s budget-friendly and utilizes simple whole-food ingredients that you likely already have on hand. It’s also hearty and filling, making it suitable for a satisfying dinner or lunch.

The fact that it’s vegan means it can cater to various dietary preferences, and the rich, creamy texture will have even non-vegans raving about it. With a touch of freshness from parsley and optional crispy chickpea croutons, this dish is not only nutritious but also visually appealing, making it perfect for gatherings.

"This soup is a hug in a bowl! It’s so creamy and flavorful, and my kids love it!" – Satisfied home cook

Preparing Creamy Vegan Potato Leek Soup

Let’s break down how to whip up this delicious soup in no time. The cooking process is straightforward and involves just a few key steps, ensuring that even beginner cooks will feel accomplished in the kitchen. Here’s how it all comes together:

Sauté the Leeks and Garlic: Start by cooking leeks until soft and fragrant.
Add Potatoes and Broth: Combine your potatoes, add the vegetable broth, and bring it all to a simmer.
Puree for Creaminess: Blend the mixture until smooth (or leave it a bit chunky for texture).
Serve and Enjoy: Garnish with fresh parsley and serve warm with your favorite sides.

What You’ll Need

To create this velvety soup, gather the following ingredients:

1 tablespoon olive oil or 1/4 cup water (for water sauté)
3 medium leeks (use white and light green parts only)
3 cloves garlic, minced
2 – 2 1/4 lbs. potatoes, cubed into 1/2 inch pieces (peeled or skin on)
1 1/2 teaspoons dried thyme or Herbes de Provence
1 bay leaf
4 cups low-sodium vegetable broth
Mineral salt, to taste
1/4 cup chopped parsley, for garnish

Feel free to customize some of these ingredients based on your preferences or what you have in your pantry!

Step-by-Step Instructions

Prepare the Leeks: Start by removing and discarding the root ends and the thick dark green parts of the leeks. Halve the leeks lengthwise and rinse each half under cold water to get rid of any sand or debris. Slice them crosswise, which should yield about 4 – 5 cups.
Cube the Potatoes: Cut your potatoes into 1/2 inch cubes. Decide whether you want to peel them—leaving the skin on adds extra nutrients.
Sauté: In a large Dutch oven or pot, heat the olive oil or water over medium heat. Add the leeks and stir frequently, cooking until soft and wilted, about 10 minutes. Add garlic in the last 5 minutes, adjusting the heat so the leeks don’t brown.
Combine: Add the potatoes, vegetable broth, bay leaf, herbs, and salt to the pot. Bring to a boil.
Simmer: Reduce heat, cover, and let it simmer on low for about 15 minutes, or until the potatoes are fork-tender.
Blend: Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it only partially.
Season & Serve: Taste for seasoning and adjust if necessary. Serve warm, garnished with chopped parsley, crispy chickpea croutons, and a side of crusty artisan bread.

Best Ways to Enjoy It

This creamy vegan potato leek soup is best served warm in bowls. For a delightful twist, add crispy chickpea croutons on top for an extra crunch. A drizzle of olive oil or a sprinkle of nutritional yeast can elevate its flavor even further. Pair it with a fresh green salad or a wedge of artisan bread to complete the meal and soak up every last drop.

Storage and Reheating Tips

Leftovers? No problem! This soup stores well in the refrigerator for up to five days. Make sure to let it cool completely before transferring it to an airtight container. You can reheat it on the stovetop over low heat, adding a little water or broth if it thickens too much.

For longer storage, this soup freezes beautifully. Just let it cool down, then pour it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to three months.

Helpful Cooking Tips

Leek Cleaning: Make sure to rinse your leeks thoroughly. Sand and grit can hide between the layers, and we want the soup to be perfectly smooth.
Herb Variations: Experiment with different herbs like rosemary or sage for a unique flavor profile.
Blending Options: An immersion blender is perfect for pureeing the soup directly in the pot, but if you use a standard blender, ensure to let it cool slightly and blend in small batches to avoid splattering.

Creative Twists

Feel free to get creative! Add a splash of coconut milk for an even creamier consistency or throw in some chopped kale for added nutrients. For a bit of spice, consider adding a pinch of red pepper flakes or using smoked paprika for a smoky flavor. You can also swap out the parsley for chives or dill for a fresh herbaceous twist.

Your Questions Answered

What is the prep time for this recipe?

Prep time is relatively quick, around 15 minutes, depending on how quickly you chop your vegetables!

Can I use a different type of potato?

Absolutely! While russet potatoes are common, feel free to use Yukon Gold or red potatoes for a slightly different texture and flavor.

Is this soup suitable for freezing?

Yes, this soup freezes excellently. Just ensure it’s completely cooled before transferring to airtight containers.

Whether you’re looking for a nourishing meal on a busy weeknight or a cozy dish to enjoy with friends and family, this creamy vegan potato leek soup checks all the boxes. Give it a try today, and I promise it will become a beloved recipe in your kitchen!