Winter Warmer: Vegan Leek and Potato Soup
Here’s a simple and creamy vegan leek and potato soup recipe.
This recipe typically serves 4 to 6 people, depending on portion size. If you’re serving it as a main course, it’ll be on the lower end of that range (4 servings). If you’re serving it as a starter or alongside other dishes, you could get 6 servings out of it. This soup is hearty, creamy, and comforting, perfect for a cosy meal. Share with us if you try it!
This recipe typically serves 4 to 6 people, depending on portion size. If you’re serving it as a main course, it’ll be on the lower end of that range (4 servings). If you’re serving it as a starter or alongside other dishes, you could get 6 servings out of it. This soup is hearty, creamy, and comforting, perfect for a cosy meal. Share with us if you try it!
Ingredients
Olive oil
2 tablespoons olive oil (or vegan butter)
Large leeks
3 large leeks, cleaned and sliced (white and light green parts only)
3 Potatoes
3 medium potatoes, peeled and diced
1 medium onion, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 garlic cloves, minced
1 vegetable bouillon cube (or 4 cups vegetable broth)
1 vegetable bouillon cube (or 4 cups vegetable broth)
4 cups water (or vegetable broth for extra flavor)
4 cups water (or vegetable broth for extra flavor)
1/2 cup coconut milk or any plant-based milk (optional, for creaminess)
1/2 cup coconut milk or any plant-based milk (optional, for creaminess)
Salt and pepper to taste
Salt and pepper to taste
Fresh thyme, parsley or crunchy onions (optional, for garnish)
Fresh thyme, parsley or crunchy onions (optional, for garnish)
Instructions
1
Prepare the leeks: Slice the leeks in half lengthwise, then rinse them thoroughly under cold water to remove any dirt. Slice them into thin half-moons.
2
Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and leeks. Sauté for about 5-7 minutes until softened and fragrant, but not browned. Add the garlic and cook for another 1-2 minutes.
3
Add the potatoes and liquid: Add the diced potatoes, vegetable bouillon cube, and water (or broth) to the pot. Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes, or until the potatoes are soft and cooked through.
4
Blend the soup: Once the potatoes are tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5
Finish the soup: Return the soup to the pot, and stir in the coconut milk or any other plant-based milk to make it creamier. Taste and season with salt and pepper as needed.
6
Serve: Ladle the soup into bowls, and garnish with fresh thyme, parsley or crunchy onions, if desired. Enjoy with some crusty bread!
Categories:Soups and Salads
Maya
