Treat your tastebuds to a hot, fresh bowl of Vegan Leek and Potato Soup. This is a silky-smooth, creamy and heartwarming restaurant-quality soup you can make at home and it’s a one-pot wonder! All that is required is a large soup pot, a hand blender and a small pan or oven to roast the nuts.
This soup is naturally vegan as it contains no dairy, is low in fat and gluten-free.
What Are Leeks?
Leeks are a root vegetable that has a mild, onion-like taste. The entire stalk of a leek is edible but you will note stronger taste from the light green to the white portion of the stalk. The darker green part of the stalk makes for a great garnish. Leeks contain 2 grams of dietary fibre and no dietary fat. They are high in vitamin A and C among other daily vitamins.
Tip:
Place your leeks in a jar of water and keep it in the fridge. Over time, it will continue to grow and you can cut fresh leeks whenever you want.
More Soup Recipes For You
If you enjoyed this Vegan Leek and Potato Soup and you’re in the mood for more soup recipes, check out my vegan recipes for:
–Vegan Celery Root & Apple Soup
–Creamy Roasted Vegan Tomato Soup
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Don’t forget to leave a comment on the recipe below and give this Vegan Leek and Potato Soup a star rating.
Thanks for the love, my friends!
Susan xox
PrintVegan Leek and Potato Soup
Treat your tastebuds to a hot, fresh bowl of Vegan Leek and Potato Soup. This is a silky-smooth, creamy and heartwarming restaurant-quality soup you can make at home and it’s a one-pot wonder!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Diet: Vegan
Ingredients
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4 cups of Yukon Gold potatoes cut up into small chunks
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4 leeks thinly sliced, white and green parts only (wash leeks very carefully to remove all the grit)
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2 tbsp of extra-virgin olive oil
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2 large or 3 small garlic cloves, peeled diced and finely chopped
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½ small white onion finely diced
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10 cups of vegetable stock
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2 bay leaves
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1 tsp of sea salt
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¼ tsp of white pepper
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1 sprig of fresh thyme or 1 tsp of dried
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¼ cup of peeled hazelnuts cut in half
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2 tbsp of fresh chopped parsley to garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add onions and sauté until translucent (2-3 minutes). Add garlic, leeks and potatoes and fry for another 4-5 minutes.
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Add bay leaves and thyme and season with salt and pepper. Pour in stock and cover with a lid. Bring to a light boil then turn down to simmer. Cook for another 20 minutes until the potatoes are cooked through and tender.
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Meanwhile, heat a skillet and lightly toast the hazelnuts for about 3-5minutes. Watch carefully as they burn quickly. Set aside until ready to garnish.
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Remove the bay leaves and the sprig or thyme (if using) along with 2 heaping cups of leaks and potatoes from the pot. This will be the garnish for the soup.
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Using a handheld blender, blend the remaining soup until smooth. Use caution when blending as soup will be very hot. Alternatively, you can transfer in batches to a standing blender. Taste and adjust seasoning as needed. If you find the soup too thick add more vegetable stock. If it’s too thin return to pot and cook down until desired consistency is achieved.
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Chop the reserved 2 cups of leeks and potatoes into tiny pieces. Divide the soup into bowls. Garnish with chopped leeks, potatoes, hazelnuts and parsley. Season with extra salt and pepper if needed. Serve hot.
