Leeks and potatoes are two very flavourful vegetables that also offer a varied nutrient profile. They can compliment a wide range of flavours, and can be used in many different dishes.
One of the easiest ways to use potatoes and leeks is in a soup.
This creamy soup recipe is 100% vegan and makes for a delicious dish that can be used as a side or served on its own. More vegan recipes can be found at LaDeeDa Sauces.
This delicious recipe uses coconut milk and vegetable broth in place of cream and beef or chicken stock. The recipe is also gluten free and dairy free.
This soup hearkens back to the traditional French soup cuisine vichyssoise, which is typically served cold.
However, it is not uncommon for this wonderful soup to be served hot, particularly in North America.
Keep reading to find an absolutely delicious vegan potato leek soup recipe, as well as details on the nutritional profile of this scrumptious dish.
Creamy Vegan Potato Leek Soup Ingredients
The ingredients used for the best potato leek soup are as follows:
- 3 leeks
- 900 g Yukon gold potatoes, chopped (you can also use russet potatoes)
- 2 celery stalks, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons vegan butter
- 950 ml vegetable broth
- 1 can (400 ml) full-fat coconut milk (light coconut milk is also acceptable)
- 236 ml water
- 2 bay leaves
- 3 sprigs fresh thyme
- Salt
- fresh cracked pepper
- Chives, fresh parsley, croutons, green onions, crusty bread (optional for serving)
Of course, if you aren't a vegan, you can always swap out the butter, coconut milk, and broth for animal-based alternatives, but it’s so good you won’t see the need to. Both ways are delicious and creamy!
Picking and Cleaning Leeks
It's important to select good leeks for making this soup, since overly green leeks can be fibrous and unpleasant to eat.
The best leeks will have long, white stalks with a touch of light green.
It's also important to thoroughly clean your leeks before continuing to prepare the dish. It's not uncommon for leeks to have dirt in the cracks between the leaves and stalks.
The simplest and best way to thoroughly clean your leeks is to cut off the green part and the root before cutting the remainder of the leek in half down the middle.
Run these halves under cold water while checking in between each layer of the leek stalk to find any remaining dirt.
Preparing the Ingredients
The prep for this dish is quite simple. The only special piece of equipment you will need is a blender. However, you can also use a food processor in a pinch.
Prep the leeks by chopping them finely, along with the celery and the garlic. Keep these ingredients separate for now.
It's a good idea to have all your ingredients measured and ready to use before beginning to cook (what the french call mise en place, "setting in place").
Creamy Potato Leek Soup Recipe
Once everything is prepped and ready to go, you can begin cooking the soup by following these simple steps:
Sauté the vegetables. Begin by melting the butter in a large pot. Add the leeks, as well as a bit of salt and pepper. Saute the leeks for 7 minutes or so, until they become translucent and soft. Add the celery, garlic, thyme, bay leaves, and a bit more salt and pepper. Saute this mixture until the garlic becomes fragrant.
Add other ingredients and simmer. Throw in the potatoes, along with the broth, coconut milk, and water. Stir the mixture well using a wooden spoon. Then turn up the heat and bring the mixture to a boil. Once it is boiling, reduce to medium heat and simmer for 15-20 minutes or until the potatoes become fork tender.
Blend the mixture until creamy. Carefully transfer the potato soup into a blender or use an immersion blender to blend it in the pot. Continue blending the soup until it has a creamy texture. You can also leave the soup a bit chunky if you would prefer. Add salt and pepper to taste. You can also thin the soup out with a bit of water or broth if it is too thick at this point.
Serve the soup. Serve the soup in a warm bowl with some chives, green onion, chopped parsley, or croutons as a garnish. You can also drizzle a bit of extra virgin olive oil on top of the soup to add a bit of flavor and give it a nice look.
Vegan Butter and Other Substitutes
As mentioned before, you can swap out the vegan ingredients for animal derived products if you are not vegan.
Oat milk is also a good substitute for coconut cream. Soy milk is also an option for non-dairy milk.
You can also make homemade cashew cream by blending some cashews and soaking them in water.
Nutrients in Vegan Potato Leek Soup
The nutrients in this dish are as follows:
- Serving size: 450 ml
- Calories: 356
- Carbs: 43 g
- Protein: 10 g
- Fat: 15 g (saturated fat 9 g)
- Sodium: 483 mg
- Potassium: 1155 mg
- Fibre: 4 g
- Sugar: 5 g
- Vitamin A: 740 iu
- Vitamin C: 17.9 mg
- Calcium: 73 mg
- Iron: 3.9 mg
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