This vegan potato leek soup is thick, cozy and fragrant, and made with earthy potatoes, tangy leeks, and a variety of herbs.
I am a firm believer that one can eat soup year round however, soup is especially more comforting in the cold and rainy months. Like right now. It’s late November in Massachusetts and it’s gloomy and dark, the pitter patter of the rain tapping against my windows. It’s the perfect day for a warm and cozy bowl of this vegan potato leek soup.
As far as soup recipes go, this is probably one of the easiest! It doesn’t involve any pre-soaking of beans or any extraordinary ingredients. It’s hearty and satiating, infused with the earthy flavors of potatoes, the tanginess of the leeks and the lovely aroma of the variety of herbs.
The Ingredients
The potatoes. The base of this soup is mostly potatoes. Thick, creamy and buttery potatoes. To achieve that buttery flavor, I’m using yukon gold potatoes. Each potato has it’s own unique taste and use to it and for this soup, there really is no better choice.
The leeks. The other titular ingredient is the leek. We’re trimming the leeks to use mostly the white and very light green portions of the leeks. These are the most flavorful portions of the leek. Instead of throwing out the dark green parts, save them! They can be chopped and added to a salad or sautéed in a veggie stir fry.
The creamy base. To achieve this creamy base, we’re working with a full fat coconut milk. Because of it’s high fat content, coconut milk works incredibly well as a replacement for heavy cream which is a typical ingredient in dairy-based soups like these.
The Cooking Process
The process for this soup is very easy and relatively quick: boil all the ingredients and then blend! You can use a blender to achieve the smooth creaminess of the soup. However, I prefer to use a hand immersion blender like this one. By using the hand immersion blender, I can blend the soup right in the pot without having to dirty and wash an entire blender. It’s also much easier to do it right in the pot instead of having to transfer hot liquid. Trust me, I’ve been burned many a time in that process!
After blending, scoop into a bowl and go to town! This vegan potato leek soup is so easy, pretty quick and full of flavor. I love pairing it with a salad for a soup and salad kind of day.
Vegan Potato Leek Soup
Ingredients
- 1 large yellow onion, diced
- 3-5 cloves of garlic, minced
- 1 shallot, diced
- 1/4 cup olive oil
- 4 large leeks, cleaned and diced white and light green parts only
- 8 medium potatoes, peeled and cubed yukon gold variety
- 5 cups vegetable broth
- 1 15oz can of coconut milk
- 3 tbsp vegan butter
- 1 cup fresh parsley leaves
- salt and pepper, to taste
- 1 bay leaf
- 2 tsp dried oregano
- 1 tsp dried thyme
Instructions
- In a big pot, sauté the onions, garlic and shallots in olive oil until soft and translucent.
- Add all the rest of your ingredients to the pot and bring to a boil. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender.
- Turn off the heat and uncover. Stir the soup until you find the bay leaf and remove it from the soup.
- Using a hand immersion blender (or transfer the soup to a blender), blend until smooth and creamy.
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