If you’re looking for comfort in a bowl, try this Creamy Vegan Potato Leek Soup recipe! It’s one-pot, made with basic ingredients, rich and satisfying, and the perfect family friendly meal to warm you up!
One big bowl of comfort food. Creamy and rich, hearty and filling, and a family favorite is exactly what this Creamy Vegan Potato Leek Soup is all about!
I’m all about soups. They’re the perfect one-pot meal to throw in just about anything. Sweet, savory, or spicy flavors. Different textures such as pureed, creamy, chunky, or whole pieces of cooked veggies , noodles, and/or beans. Soups can be enjoyed cold or hot, and every cuisine has it’s own unique soups and flavors.
So you see…when it comes to soups, the possibilities are endless and you never get bored. Plus, that aroma that comes from simmering all the herbs and spices together with the broth is just to-die-for.
A Few Of My Favorite Soup Combinations
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- Tortilla Soup
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- Zucchini Basil Soup
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- Creamy Roasted Asparagus Soup
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- Curried Black Lentil Soup
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- Roasted Mushroom Cauliflower Soup
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- Urad Dal Soup with Onions & Garlic
This Creamy Vegan Potato Leek Soup Recipe
All About Leeks. I love the flavor and use of leeks in cooking. They’re in the same family of vegetables as garlic and onions and contain many of the same beneficial components. I feel like most people don’t think of cooking with leeks, assuming they’re basically overgrown green onions, when in fact they have their own distinct flavor. Leeks are generally tougher and milder because of their larger stalk. Their white and light green parts are generally the most edible and used in recipes. They add a nice subtle flavor without overpowering dishes.
My five favorite ways to enjoy leeks.
- Sauteed (especially with the addition of fennel)
- Sliced into salads
- Roasted and topped on pizza
- Fried and used as a garnish
- Incorporated in broths (such as in this vegan potato leek soup)
Leeks are typically available throughout the year (especially here in SD), but they are in season and best from Fall to early Spring, which is when I go crazy making this vegan potato leek soup recipe. It’s hard to resist, especially when you see the large gigantic leeks at the stores.
I love this vegan potato leek soup recipe because it’s simple, yet flavorful with the addition of garlic and herbs. There are no other fancy ingredients. I also love that it’s so rich, thick, and creamy because of the potatoes. This soup has definitely become a family favorite!
This soup is served best with either a grilled cheese sandwich or some homemade garlic bread. Our current favorite pairing is with my Jalapeno Popper Grilled Cheese Sandwich.
If you’re looking for comfort in a bowl, try this Creamy Vegan Potato Leek Soup recipe! And don’t forget…leftovers taste even better the following day!
This potato leek soup is creamy, vegan, and the perfect family bowl of comfort!
- 2 tbsp vegan butter , or cooking oil
- 3 large leeks
- 4 cloves garlic , chopped
- 3 large russet potatoes , peeled and diced
- 2 bay leaves
- 5 cup vegetable broth , + more if needed to thin (see notes below)
- 1 medium shallot , chopped or 1/4 cup chopped white onion
- 1/4 teasp dried thyme
- 2 tbsp lemon juice , more to taste
- 2 tbsp green onion , for garnish
- salt , to taste
- freshly ground black pepper
Cut off the dark green part of the top and bottom roots (the white and light green parts should be left).
Cut the leeks in half lengthwise.
Slice them lengthwise into about 1/2" strips.
Wash them really well after slicing (leeks tend to be filled with dirt between the layers and near the root).
In a large pot, melt the butter (or add cooking oil) over medium heat. Add leeks, garlic, shallots and cook until tender.
Add leeks, garlic, shallots and cook just until tender.
Add all the potatoes, 1 cup vegetable broth, and a few pinches of salt. Combine.
Cover and cook until the potatoes soften. Make sure you add enough broth so that the potatoes don't burn.
Add the remainder of the vegetable broth, bay leaf, dried thyme, lemon juice, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer until the vegetables are very tender (about 30 min.).
Use a hand blender to puree everything in the pot. Thin the soup with additional stock if it is too thick.
Season with salt, freshly ground black pepper, and additional lemon juice (if needed) to taste.
Garnish with green onions and serve hot with your favorite grilled cheese or some homemade garlic bread.
Vegetable Broth - I always use Imagine Brand low-sodium. Depending on the actual size of your potatoes, you may need some addition vegetable broth if the soup is too thick after pureeing with hand blender.
Leftovers heat well the following day.
Reema