Vegan Leek & Potato Soup Recipe
Introduction
This comforting vegan leek and potato soup is perfect for a cozy meal any day of the week. Silky smooth with tender pieces of leek, it’s simple to prepare and naturally dairy-free without sacrificing creaminess.
Ingredients
- 2 tbsp rapeseed or sunflower oil
- 3 leeks
- 350 g potatoes (any floury variety – Maris Piper or King Edward are ideal)
- 1 litre vegetable stock
- 50 ml dairy-free cream
Instructions
- Step 1: Heat the oil in a large saucepan or casserole. Finely slice the leeks and cook them gently for 4-5 minutes until soft.
- Step 2: Meanwhile, cut the potatoes into cubes. There’s no need to peel them, but make sure you wash them thoroughly.
- Step 3: Remove about one third of the cooked leeks from the pan and set aside in a small bowl.
- Step 4: Add the potatoes and vegetable stock to the pan. Bring to the boil, then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Taste and season with salt and pepper as required.
- Step 5: Use a hand blender or food processor to blitz the soup to a smooth purée. There may still be small flecks of brown skin visible; you can remove these by passing the soup through a fine sieve for an extra smooth texture.
- Step 6: Stir through the reserved leeks, then reheat the soup gently. Taste and adjust seasoning again before serving.
Tips & Variations
- For added flavor, sauté a crushed garlic clove with the leeks in step 1.
- You can replace the dairy-free cream with coconut cream for a slightly different richness.
- Add fresh herbs like thyme or chives as a garnish to brighten the soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this soup?
Yes, but floury potatoes like Maris Piper or King Edward work best for a creamy texture. Waxy potatoes may result in a less smooth consistency.
Is it necessary to peel the potatoes?
No, peeling is optional. The skin adds nutrients and texture, but be sure to wash the potatoes thoroughly to remove any dirt.
PrintVegan Leek & Potato Soup Recipe
A comforting and creamy vegan leek and potato soup made with simple ingredients, cooked gently to bring out natural flavors. This easy-to-make soup is smooth, velvety, and perfect for a cozy meal, featuring tender leeks and fluffy potatoes blended with vegetable stock and finished with dairy-free cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
Ingredients
Vegetables
- 3 leeks
- 350 g potatoes (floury variety like Maris Piper or King Edward), washed and cubed
Other Ingredients
- 2 tbsp rapeseed or sunflower oil
- 1 litre vegetable stock
- 50 ml dairy-free cream
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Leeks: Heat the oil in a large saucepan or casserole over medium heat. Finely slice the leeks and add them to the pan. Cook gently for 4-5 minutes until they are soft but not browned.
- Prepare the Potatoes: While the leeks are cooking, wash the potatoes thoroughly and cut them into cubes, leaving the skins on for added texture and nutrients.
- Set Aside Some Leeks: Remove about one third of the softened leeks from the pan and transfer them to a small bowl. These will be stirred back into the soup at the end for texture.
- Cook Potatoes in Stock: Add the cubed potatoes and vegetable stock to the pan with the remaining leeks. Bring the mixture to a boil, then reduce the heat and simmer gently for 6-8 minutes until the potatoes are tender when pierced with a fork.
- Blend the Soup: Using a hand blender or food processor, puree the soup until smooth. You may notice small flecks of potato skin; to achieve an ultra-smooth texture, pass the soup through a fine sieve if desired.
- Finish and Serve: Stir in the reserved leeks and dairy-free cream. Reheat the soup gently on low heat, then taste and adjust seasoning with salt and pepper. Serve hot for a comforting vegan meal.
Notes
- Use floury potatoes like Maris Piper or King Edward for the best creamy texture.
- You can substitute vegetable stock with homemade broth for enhanced flavor.
- If you prefer a chunkier soup, blend only half the soup and mix with the rest.
- To make ahead, store soup in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serve with crusty bread or a sprinkle of fresh herbs like chives or parsley for added freshness.
Keywords: vegan leek soup, potato soup, dairy-free soup, creamy vegan soup, easy soup recipe, healthy vegan soup
