Vegan 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
Scale
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
Find it online: https://dinewithlily.com/vegan-leek-and-potato-soup-recipe/
