This vegan potato leek soup is dripping with delicious and simple comfort. Easy and quick to prepare. What’s not to love?
Where does potato leek soup come from?
There is some debate on the origin of this soup. I have seen claims of it originating in Wales. I’ve also seen it called a ‘French Classic.’ In France, they also eat a cold version, called vichyssoise which is said to have originated in America! Ireland and Scotland both have their versions of potato leek soup as well. Wherever it originates from, it is delicious!
Is potato leek soup vegan?
Due to the addition of cream or milk, potato leek soup is not traditionally vegan. Usually, the cream is added at the end, and you could easily swap it out for cashew cream or something similar. In our version, we use coconut milk as part of the cooking liquid, which gives the soup a creamy consistency. Don’t worry, it doesn’t taste like coconut!
A word on leeks:
Leeks are related to onions and have a sweet and mild onion flavor. They look like a giant green onion!
When shopping for leeks look for a firm white stalk and vibrant green top. Don’t pick leeks that are limp or soft.
How to wash leeks
You can wash leeks before you cut them. You just want to make sure that you wash well between the layers. You can also wash them after you cut them. Just put the cut leeks in a bowl full of water and swirl them around until they are clean. Then drain the water. I find this way to be more effective.
You can eat the whole leek, but in this recipe, we are going to use the white stalk up until the greens start to get more tough. Roughly the bottom half of the leek.
How to cut leeks
To prepare them, trim the bottom part of the bulb off and the tough part of the greens. (image 2) You can save the greens for stir fry or stock. Then cut the leeks in half lengthwise (image 3). Finally, slice the leeks in thin half-moon slices. (images 4 and 5) Now your leeks are ready for your soup!
How to make potato leek soup
- Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes.
- Saute the onion on medium-high heat until fragrant.
- Add garlic and saute for another minute or two.
- Add leeks and saute for another few minutes.
- Add the potatoes, herbs, coconut milk, and water.
- Cook until the potatoes are fork-tender.
- Remove bay leaves.
- Blend soup in batches in a blender and return to pan. Alternatively, you can use an immersion blender but your soup will not be as smooth.
- Add lemon juice and ½ teaspoon pepper.
- Add extra seasonings to taste.
- Using a little bit of yellow onion in the soup gives it more flavor. You can easily omit the onion if you'd like and just follow the recipe as usual.
- You can use either a stand blender or an immersion blender to blend your soup. Both work, but I prefer the consistency with a stand blender.
- There is a blend of spices and herbs in this recipe, but traditionally it is just made with salt and pepper. Feel free to omit any of the spices that aren’t up your alley.
- I typically use water but you can use veggie stock to add more flavor to your soup.
Can you freeze potato leek soup?
You can freeze it! To give it the best texture when reheating it, make sure that it is completely blended before putting it in the freezer. Add it to an airtight container and it should last up to three months.
How long is it good for?
It will last three months in the freezer and about 3-4 days in the fridge.
What to serve with it
I love to eat this soup with some crusty bread and a side salad. It would also be good with a hearty sandwich. Yum!
You can garnish the soup with vegan sour cream, and herbs. Some croutons would be delicious as well!
Vegan Potato Leek Soup
- ¼ medium yellow onion diced
- 2-3 cloves garlic minced
- 2 leeks sliced
- 2-2.5 lbs potatoes peeled and chopped
- 2 bay leaves
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon coriander
- ½ teaspoon salt
- 1 can coconut milk
- 4 cups water
- lemon juice from ½ lemon
- ½ teaspoon black pepper
- salt and pepper to taste
- Sauté onion over medium heat until fragrant.
- Add garlic and sauté for another minute.
- Add leeks and sauté for a couple more minutes.
- Add potatoes, spices, coconut milk and water.
- Cook until potatoes are fork tender.
- Blend using a stand blender or immersion blender.
- Add lemon juice and pepper and mix in.
- Taste and adjust seasoning.
- You can omit the onion for a milder and sweeter taste.
- You can use veggie broth instead of water if you'd like.
- If you want to omit the coconut milk you can use cashew cream, or increase the water and add in a handful of cashews. You could also use soy milk but wait til the end of cooking to add it.
Please leave a comment below and let me know how this recipe turned out for you!