How do I properly clean leeks for this soup?

To clean the leeks for this soup, slice them, transfer to a big bowl, fill with cold water, and move with fingers to dislodge dirt. Strain, then rinse a second time under cold running tap water.

What kind of potatoes are best for this Leek and Potato Soup?

For this recipe, Yukon Gold, Russet, or Pommes de Terre Farineuses potatoes are recommended, peeled and diced into 1/2-inch (1.5cm) chunks, as they become fork tender without falling apart.

How do I achieve a creamy texture in this vegan Leek and Potato Soup?

For creaminess, after simmering, transfer about half of the soup (5 cups) to a stand-up blender and puree until creamy, then pour it back into the pot with the remaining soup.

What gives this Leek and Potato Soup its unique flavor?

This soup gets its unique flavor from a blend of dried thyme, fresh rosemary, a bay leaf, and a finishing touch of Tabasco sauce and vegan Worcestershire sauce.

Can I prepare this Leek and Potato Soup ahead of time or store leftovers?

Yes, this soup can be stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.

6 years ago

Leek and Potato Soup
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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A bowl of creamy vegan leek and potato soup, garnished with fresh chopped parsley and a sprinkle of dry red chili flakes.

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Leek and Potato Soup [Vegan]

Dairy Free

Vegan

This simple, healthy, chunky leek and potato soup is one of my favorites for two reasons: it’s warm and savory, especially when the weather turns colder.

Ingredients You Need for Leek and Potato Soup [Vegan]

4 cups sliced leeks, cut lengthwise and crosswise into 1/4–inch (.6cm) slices
1 medium-size shallot -or- one small cooking onion (red, yellow or white), diced small
2 tablespoons (tbsp) vegetable butter
6-7 cups low sodium vegetable broth, preferably homemade
900 grams (2 lbs) potatoes (e.g. Yukon Gold, Russet or Pommes de Terre Farineuses), peeled and diced into 1/2-inch (1.5cm) chunks
1 teaspoon salt
1/4 teaspoon dried thyme
1-2 sprigs fresh rosemary or ½ tsp dried
1 bay leaf
1 small handful of fresh parsley leaves, finely chopped
A few dashes of Tabasco sauce (can sub. with any red chili sauce)
A few dashes of vegan Worcestershire sauce
Some cracked pepper and additional salt as needed
Topping (option): Dry red chili flakes

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How to Prepare Leek and Potato Soup [Vegan]

Cut and slice the leeks (both white and tender green parts). Transfer the leek slices into a big bowl.
Prepare all remaining ingredients.
Fill the bowl with the leeks with cold water. Move the leek slices around with fingers to dislodge the dirt. Then, with a sieve, strain the water. Rinse the leeks a second time in the sieve under cold running tap water.
In a big soup pot, melt the butter and reduce the heat to medium. Add the leeks and onion and sauté until they are coated with butter. Lower the heat and gently cook the leeks and onion with the lid on until they are soft, about 10 minutes. The leeks and onion should not brown; so make sure to stir them regularly and maintain a low heat.
Add the broth, potatoes, salt, thyme, rosemary and bay leaf. Raise the heat to high and bring the soup to a gentle boil. Then, immediately reduce the heat to a low simmer. With lid half on, let the soup simmer gently for 20 minutes or until the potatoes are fork tender but don’t fall apart. Mix the soup from time to time.
Take out the sprigs and bay leaf and transfer half of the soup (about 5 cups) to a stand-up blender and purée until creamy. Pour the purée back into the soup pot.
Add the parsley, tabasco, Worcestershire sauce and pepper. Cook for a few more minutes. At this stage, the potatoes may have absorbed the salt, so do a test taste and add some extra salt, if needed.
Serve.
Enjoy as is or with a sprinkle of dried chili flakes or fresh herbs of choice.