Creamy Vegan Potato Leek Soup
A creamy vegan potato leek soup recipe that is cozy, comforting, nutritious, and absolutely delicious. It's easy to make, and we love to freeze extras for future easy meals. Blend it smooth or serve it chunky!
Equipment
- Stock pot (soup pot)
- Immersion blender (or blender)
- If freezing extras, freezer-safe storage containers
Ingredients
- 3 large leeks (white and light green bulb portion only)
- 2-2.5 pounds yellow or white potatoes
- 1 cup celery, chopped (about 3-4 stalks)
- 1/2 medium sweet yellow or white onion, chopped
- 4 cups vegetable broth (low sodium, 1 quart container)
- 1 cup water
- 1 can coconut cream or coconut milk (approximately 12-14 ounces, sub heavy cream if desired)
- 3 gloves garlic, peeled and roughly chopped
- 3 Tbsp olive oil or butter
- 2 Tbsp fresh sage leaves, chopped
- 2 Tbsp fresh thyme (1.2 to 2 tsp dry)
- 2 leaves bay
- 1 tsp sea salt
- black pepper, to taste
- 3 Tbsp nutritional yeast (optional)
- fresh chives or parsley chopped at serving time (optional)
Instructions
- Wash leeks well to remove any hidden dirt. Thinly slice leeks, light green and white bulb portion only. (Save the green tops to dehydrate into powder! or, compost)
- Add olive oil to large stock pot, and then add leeks along with chopped onion, garlic and celery.
- Saute for 10-15 minutes, stirring occasionally until the onions and leeks soften and become semi-translucent.
- Wash and cut potatoes into approximately 1 to 2 inch pieces. We don't bother peeling them, but suggest removing any scabs, blemishes, or especially tough skin portions. (If you don't plan to blend your soup, be sure to cut into small bite-size pieces)
- Add the potatoes, fresh herbs, salt and pepper into the pot with the cooked leeks, garlic, onion and celery. Saute for 5 minutes. Stir occasionally to prevent burning.
- Next, pour in the vegetable broth, water, coconut cream, and optional nutritional yeast. Bring the soup to a boil and then reduce to a simmer. Continue to simmer until the potatoes are soft and falling apart, about 15 to 25 minutes - time can vary depending on variety and size of potatoes. (If not blending, cook until potatoes are fork-tender but not falling apart)
- Use an immersion blender to blend the soup until your desired consistency is reached. Or, carefully transfer the soup into a blender and blend in batches as needed. (Or you can blend only a portion, or skip blending and serve it chunky.)
- Serve your potato leek soup nice and warm, preferably alongside a slice of crusty homemade sourdough bread or fluffy focaccia. Top with optional chopped fresh chives or parsley.
- This soup stays good for 5 days stored in the refrigerator in an airtight container, or a year in the freezer.
- Freeze in freezer-safe containers of choice. Allow it to cool before freezing, and leave 1/2-1 inch of head space. Defrost in the fridge and reheat on the stove.
Tried this recipe?Let us know how it was!