The warmth and goodness of our Vegan Potato Leek Soup is a delightful fusion of European flavors and plant-based simplicity. This comforting dish combines the earthy richness of leeks and vegetables, with the heartiness of potatoes, creating a velvety soup that’s both nourishing and delicious. The subtle infusion of thyme and the creaminess from almond or coconut milk elevate the flavors, making every spoonful a culinary delight. Quick to prepare in under 45 minutes, this soup is a testament to the ease and satisfaction of wholesome, vegan comfort food.

Whether enjoyed as a starter or a soul-soothing main, this Vegan Potato Leek Soup is a testament to the flavorful possibilities of plant-based cooking. Warm your senses with each spoonful of this exquisite and heartwarming soup.

Frequently Asked Questions

What types potatoes are best in Potato Leek Soup?

You can experiment with different potato varieties. Yukon Gold or russet potatoes work well in this soup.

Is it freezer-friendly?

Yes, this soup is suitable for freezing. Allow it to cool completely before transferring it to airtight containers. Thaw and reheat when ready to serve.

What can I substitute for almond milk or coconut milk?

Any unsweetened plant-based milk, such as soy or oat milk, can be used as a substitute for almond milk.

Can I make it ahead of time?

Absolutely! This soup can be made ahead of time and reheated when needed. Keep it stored in the refrigerator for up to 3-4 days.

How do I adjust the thickness of the soup?

If the soup is too thick, you can add more vegetable broth or plant-based milk to achieve your desired consistency.

Can I omit the bay leaf?

While the bay leaf adds flavor, you can omit it if you don’t have it on hand. The soup will still be delicious.

What’s the best way to clean leeks?

Leeks can trap dirt between their layers. Slice them lengthwise and rinse under cold water, separating the layers to ensure thorough cleaning.

Is this soup suitable for a gluten-free diet?

Yes, the recipe is naturally gluten-free. However, always check the labels of your ingredients to ensure they meet dietary requirements.

Can I add an onion to the soup?

Certainly! Feel free to add a chopped onion and sauté it with the leeks.

What’s the difference between leeks and green onions?

Leeks are larger and have a milder flavor than green onions. While green onions are typically used as a garnish, leeks are often cooked as part of the dish.

More Delicious Soups

Potato Leek Soup

The warmth and goodness of our Vegan Potato Leek Soup is a delightful fusion of European flavors and plant-based simplicity. This comforting dish combines the earthy richness of leeks and vegetables, with the heartiness of potatoes, creating a velvety soup that's both nourishing and delicious. The subtle infusion of thyme and the creaminess from almond or coconut milk elevate the flavors, making every spoonful a culinary delight. Quick to prepare in under 45 minutes, this soup is a testament to the ease and satisfaction of wholesome, vegan comfort food.
Print Recipe
Bowl of vegan Potato Leek Soup garnished with chives and sour cream
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes

Ingredients

  • 2 tablespoon olive oil
  • 3 leeks, cleaned and sliced (white and light green parts only)
  • 3 cloves garlic, minced
  • 5 potatoes, peeled and diced
  • 1 carrot, peeled and sliced
  • 2 celery stalks, sliced
  • 5 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup plant based milk, unsweetened (such as almond, coconut milk)
  • salt and pepper, to taste
  • fresh chives, chopped (for garnish, optional)
  • vegan sour cream (for garnish, optional)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the sliced leeks, carrots and celery and cook for about 5-7 minutes, or until they are softened.
  • Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  • Stir in the diced potatoes, then add vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are tender.
  • Remove the bay leaf and discard it.
  • Add almond milk. Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth.
  • Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh chives if desired.
Servings: 5

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