Vegan Potato Leek Soup
Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
This vegan potato leek soup is everything you want a soup to be!
Its warming, comforting, hearty, satisfying and oh, soooo delicious!
Now, Ill admit, leeks are not an ingredient I was extremely familiar with but now that I am. Well, lets just say I have been missing out! Leeks are part of the onion family! And who doesnt love onions?
And potatoes in a soup, well thats always a winner! I am already a huge fan having made my creamy vegan potato soup that I simply adore!
Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know its going to be great!
How To Make Leek And Potato Soup
Leek are like onions they have a pretty harsh raw flavour. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. Its kind of like caramelising onions for French Onion Soup except we dont take it as far.
After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling .
Blitz, stir in cream and serve!
I like to serve mine with croutons. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.
And while this is a potato based soup, that still doesnt stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup.
Carb on carb fabulousness! Nagi x
Slow Cooker Creamy Cauliflower & Broccoli Soup
I have served the soup with croutons today, they are so incredibly easy to make. Using simply a piece or two of white bread. The more stale the better, and finely diced and cooked in a little butter on the stove top so easy!
If your bread is fresh, once diced pop it in the oven to dry for only a few minutes before pan frying. Pan frying is easier than cooking in the oven as you can manage and watch the colour the croutons take on.
Potato Leek Soup Serving Suggestions
When youre ready to eat, ladle the soup into bowls. If desired, top each one with a sprinkle of chopped parsley, pine nuts, and red pepper flakes. I also like to add a drizzle of olive oil on top for extra richness.
Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If youre craving a larger meal, I recommend pairing it with a salad. These salad recipes would all be great choices:
Did You Make This Recipe
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me .
Chockfull of vegetables and bacon, this lentil soup is a hearty and healthy meal unto itself.
- 3 slices bacon, finely chopped
- 1 tablespoonolive oil
- 1 large yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2medium carrots, diced
- 114.5-oz can diced tomatoes
- 6 cupschicken broth, best quality such as Swanson
- 1 cupFrench lentils , or common brown or green lentils
- 1/2 teaspoondried thyme
- 1/4 teaspoonground black pepper
- A few tablespoonschopped fresh parsley, for garnish
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How To Make Potato Leek Soup
Potato leek soup is simple to make, but first you have to deal with the leeks. Theyre notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit thats tucked inside.
Once the leeks are clean, roughly chop them you should get about five cups of chopped leeks from four large leeks.
To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.
Cook, stirring occasionally, until soft and wilted.
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
Bring to a boil.
Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
Fish out the bay leaves and thyme sprigs.
Then purée the soup with a hand-held immersion blender until smooth.
Finally, add the heavy cream. You can reduce the amount if youd like but I wouldnt leave it out completely. Cream makes the soup deliciously silky, rich, and smooth just add it little by little until the soup tastes good to you.
Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.
Potato & Leek Soup In The Thermomix Tm5
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Other Vegan Creamy Soups You Might Like
I hope you enjoy this leek and potato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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How To Make Cream Of Potato Soup
Melt butter in a large pot over medium heat.
Add sliced leeks, reduce heat to medium-low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.
I prefer using chicken broth in this recipe but feel free to use vegetable broth in this next step.
Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium-low, cover, simmer, and cook until potatoes are fork tender, approximately 15 minutes.
Discard bay leaves.
Puree with a handheld immersion blender, or in batches, in a food processor or blender.
Add cream, stir, and reheat before serving.
Season with salt and pepper to taste.
Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired.
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What Youll Need To Make Italian Wedding Soup
For the meatballs, my secret is to add ground sausage to the beef mixture this adds tons of flavor without the need for a lot of other seasonings.
Note that the recipe calls for regular chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving.
What Kind Of Potatoes Do You Use For Potato Leek Soup
You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren’t the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.
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Cream Of Potato Soup With Ham Or Bacon
Even though I dont always add it, you have the option of adding ham or bacon to this old fashioned potato soup.
I find when ham is added to the best cream of potato soup it becomes more of a hearty soup or meal.
Most commonly, potato soup is made with bacon or a ham of sorts. At least sprinkled on top of the tasty soup when serving.
Everyone associates potatoes with cheese, bacon and all that good stuff. Like I said, feel free to experiment and add what you want.
You need to create the perfect soup for you and your family.
You want to make your potato soup and you can be so flexible with this recipe.
Sometimes I add bacon because my husband and son LOVE it. Okay, I love bacon too.
Other times, especially if I have leftover ham, I will make this soup when I want to use the ham up.
Otherwise I will make this simple potato soup all by itself. Just potatoes and leeks.
The beauty of the recipe is that you can do whatever you like with it.
Now I have to mention that if youre going to add bacon then make sure its cooked first.
Crispy or chewy, it doesnt matter, as long as its cooked before it goes into the soup.
How To Make French Lentil Soup
Begin with the prep. I like to chop the bacon, onions, and celery very fine, so they arent too discernible in the finished soup. However, I keep the carrots a bit larger so they dont disappear.
To make the bacon easy to dice, wrap the slices you need in plastic wrap and put them in the freezer for about 15 minutes. They will be a bit stiffer when you remove them and much easier easier to cut.
Cook the bacon over medium heat until crisp. Dont be tempted to discard the bacon fat before you add the vegetables to the pot youll need to cook the vegetables and it also adds flavor.
Add the olive oil, onions, celery, carrots, and garlic.
Cook until the onions are soft and translucent, about 5 minutes.
Add the tomatoes, chicken broth, lentils, thyme, bay leaves, salt and pepper.
Bring to a boil.
Reduce the heat and simmer, partially covered, until the lentils are tender but not mushy, 45 to 50 minutes .
Using an immersion blender, purée the soup a little bit at a time until the broth is slightly thickened. Go easy if you purée the soup too much, it will get too thick and youll lose the integrity of the lentils. If you dont have an immersion blender, simply transfer a few cups of the soup to a standard blender and purée, then return the blended soup to the pot.
Season to taste and adjust the consistency if necessary .
Ladle the soup into bowls and garnish with fresh parsley.
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Best Potato Soup Recipe
I was just released from the hospital and I had this super easy and delicious soup waiting for me when I arrived home. The Best Cream of Potato and Leek Soup is total comfort, bowl after bowl!
My husband believes this soup even helped me get better and he might be correct. Theres nothing like a bowl of comfort!
I suspect truthfully that the leek and potato soup had little to do with my recovery but I know for sure that I enjoyed eating every last spoonful.
You will too! I cant wait to hear your opinion in the comments as I always love to hear.
I love how easily this soup comes together and the flavors are totally perfect in this simple and tasty potato soup. This is the best potato soup recipe.
Without question. Youll see.
I have also compiled an AMAZING list of the best cream soup recipes ever at the end of this post. All of my favorites. All in one place.
If youre a huge soup fan like I am you will totally LOVE this list. Hopefully you will try more than one of them!
For those of you that are interested in making potato soup in a slow cooker check out this wonderful Crockpot Potato Soup. I wish I created the recipe myself!
The Cartouche Method For Soups
When making soups with hard vegetables like potatoes a neat trick is to use a cartouche. A cartouche is simply a disk of parchment paper placed in the pan to trap steam and soften the vegetables. After I add the cartouche I turn the heat down low and let the pan simmer for 10 minutes.
Finally its time for the liquid. Remove the cartouche and add a cup of heavy cream and a cup of milk. Bring back to a boil while stirring and then turn off the heat. Pour everything into a blender and then put the smooth creamy soup back in the pan to keep hot.
At this point taste for seasonings and adjust as you see fit. If you are using the secret ingredient of cured egg yolk like I do then its better to keep the soup under-salted as the egg is very salty. If not, then add some more salt to bring out the flavor better. Enjoy!
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How To Make The Perfect Leek And Potato Soup
An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?
The perfect soup for this time of year. Leeks are one of the few British greens available as we plunge into the so-called hungry gap between seasons, and bring with them a welcome freshness after all those earthily flavoured root veg. This version is an unchilled, continental vichyssoise, but an unapologetically hearty dish to warm the cockles in a British March and, happily, just the thing to come home to after a bracing bank holiday walk.
Creamy And Rich Vegan Leek Potato Soup Without Cream
No need to use any cream to make this soup! The soft potatoes are partially blended to help thicken the broth, but also, you will add coconut milk to the mixture to make it richer.
I don’t think that the soup tastes coconut at all, but the coconut milk adds lots of creaminess to the veggies and transform the soup into a silky and satisfying bowl of comfort food.
If you do not want to use coconut milk, then simply add your favorite plant-milk . The result would be a thinner soup, but as smooth and delicate in texture.
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How Long Does The Leek And Potato Soup Last In The Fridge
If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls dont like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.
You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.
How To Freeze And Reheat Potato Leek Soup
You can easily freeze this soup. I recommend puréeing the soup until it’s completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.
Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.
Any way you make it, it’s simple, delicious, and satisfying. Enjoy!
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Potato Leek Soup Recipe Ingredients
Classic potato leek soup is often made with heavy cream and butter, but you wont find them in this potato leek soup recipe. In fact, its entirely vegan. Blended potatoes and white beans give it a wonderfully creamy texture on their own no dairy required! Heres what else youll need to make it:
- Leeks, of course! They fill the soup with sweet, oniony flavor. Check out this post for a quick tutorial on how to clean and cut the leeks.
- Garlic For sharp depth of flavor.
- Extra-virgin olive oil It gives the soup a delicious richness.
- Lemon juice and white wine vinegar For brightness.
- Dijon mustard It adds savory, tangy depth of flavor.
- Vegetable broth A soup essential.
- And salt and pepper To make all the flavors pop!
Find the complete recipe with measurements below.
Chunky Leek And Potato Soup
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegan and vegetarian soup that the whole family can enjoy. Its ready in about 20 minutes or so, its super easy to make, and delicious too.
Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.
And when I feel like I cant eat anything heavy, this leek and potato soup is heaven in a bowl. Its big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.
Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. And the veggies are cooked until tender, but left to their nice chunky texture. Its lighter, and as tasty as the traditional version.
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