Vegan Leek and Potato Soup

This thick and creamy Vegan Leek and Potato Soup is a comforting and satisfying French soup. A delicious vegan favorite that the whole family will love.

Vegan Leek and Potato Soup

Vegan Leek and Potato Soup is an easy healthy way to feed your belly and soul. A delicious soup made from scratch that cooks up in under 30 minutes. Incredibly creamy with a velvety hearty texture that’s perfectly balanced. This timeless French classic combines leeks, potatoes, veggie broth, and is enhanced with garlic, and fresh thyme for the ultimate fusion of flavor. 

What Are Leeks ?

Leeks are closely related to onions. They have a mild and subtle flavor which makes them a wonderful addition to soups, salads, stews, and so much more. The best edible parts of leeks are the white and light green section of the stem. The darker green part is also edible but, it will have more of a bitter taste.

Ingredients To Make Leek and Potato Soup  

• 4 tbsp. Earth Balance Butter or 1/4 cup ( salted )
• 6 cups rough chopped Leeks = 4 medium leeks OR 3 extra large leeks ( Use white and light green parts of the Leeks only. Discard the dark green part. )
• 2 lbs. Yukon Gold Potatoes peeled and chopped
• 4. TBSP. diced shallots
• 5 garlic cloves minced
• 7 cups Vegetable Broth ( or use chicken broth for non-vegan )
• 5 sprigs of fresh Thyme
• 3 Bay Leaves
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. fine ground sea salt
• 1/2 tsp. pepper
• 1/2 cup canned coconut milk ( optional )

How To Make Leek and Potato Soup

The first thing you want to do is clean and prep all produce. Then in a large stock pot melt your butter. Add shallots, garlic, and leeks. Saute for about 8 to 10 minutes until soft and tender. Then add in broth, potatoes, herbs, and seasonings. Bring soup to a boil, then cover and turn the heat down to low, let simmer for 25 minutes.

Remove thyme and bay leaves from soup. Puree soup in a blender in batches. Make sure to only fill the blender half way each time or the soup will spill out. If you have an immersion blender you can also do it this way.

Once soup is blended transfer back to original pot and stir in coconut milk. Add additional salt and pepper if needed.

Serve with your favorite toppings like red pepper flakes, cilantro, chives, croutons, or whatever flips your switch!

Vegan Leek and Potato Soup

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• Author: Natalie Way
• Total Time: 45
• Yield: 6 1x
• Diet: Vegan

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Description

This healthy Leek and Potato Soup is loaded with savory flavor and puree’d to perfection! The perfect comforting rainy spring night soup.

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Ingredients

Scale 1x2x3x

• 4 tbsp. Earth Balance Butter or 1/4 cup
• 6 cups rough chopped Leeks = 4 medium leeks OR 3 extra large leeks ( Use white and light green parts of the Leeks only. Discard the dark green part. )
• 2 lbs. Yukon Gold Potatoes peeled and chopped
• 4. TBSP. diced shallots
• 5 garlic cloves minced
• 7 cups Vegetable Broth ( or use chicken broth for non-vegan )
• 5 sprigs of fresh Thyme
• 3 Bay Leaves
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. fine ground sea salt
• 1/2 tsp. pepper
• 1/2 cup canned coconut milk ( optional )

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Instructions

1.  Clean and prep all produce.
2. In a large stock pot melt your butter. Add shallots, garlic, and leeks. Saute for about 8 to 10 minutes until soft and tender.
3. Then add in broth, potatoes, herbs, and seasonings. Bring soup to a boil, then cover and turn the heat down to low, let simmer for 25 minutes.
4. Remove thyme and bay leaves from soup. Puree soup in a blender in batches. Make sure to only fill the blender half way each time or the soup will spill out. If you have an immersion blender you can also do it this way.
5. Once soup is blended transfer back to original pot and stir in coconut milk. Add additional salt and pepper if needed.
6. Serve with your favorite toppings like red pepper flakes, cilantro, chives, croutons, or whatever flips your switch!

• Prep Time: 20
• Cook Time: 25
• Category: american
• Method: cook
• Cuisine: savory

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We hope you enjoy this ” Vegan Leek and Potato Soup ” as much as we do! 

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Mini Chicken Pot Pies { Gluten Free + Dairy Free }
• Gluten-Free Pumpkin Chili
• Jalapeno Pepper Jack Scones