I’m one of those people who will happily eat soup for breakfast, lunch, and dinner. But I get why some people object to eating soup for any old meal: it’s not always all that satisfying. Potato soup is my solution. Potatoes are so filling! I’ve been told that they’re one of the most satiating foods, which is pretty consistent with my experience as a potato eater. So when I’m ravenously hungry I go right ahead and make them the main ingredient in my soup! I guess that’s why I have so many potato soup recipes on this site, from classic vegan potato soup to Thai-inspired potato soup to dill pickle potato soup (yes, really, and you’ll be amazed at how good it is!). And now here I am with another dairy-free spin on a classic. Let me introduce you to my vegan potato leek soup!
Ingredients You’ll Need
Olive oil. You can substitute another high-heat oil, or even vegan butter if you’d like.Leeks. You’ll need two fresh leeks, and you’ll only be using the white and pale green parts. The dark green parts are tough, so we’re leaving them out, but that doesn’t mean you need to throw them away! This article contains a few ideas to put your leek tops to good use. Be sure to clean your leeks well, as dirt often gets trapped between the layers.Garlic.White wine. You can leave this out if you prefer to cook without alcohol. If you do include it, be sure to check your brand with Barnivore to ensure the bottle you choose is vegan.Dried thyme. You can substitute with fresh thyme leaves by tripling the amount.Yellow potatoes. I like using yellow potatoes (such as Yukon gold) for their pretty color and the texture they lend to the soup. But feel free to substitute another variety such as red or russet potatoes if you’d like.Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.Coconut milk. Make sure you’re using canned coconut milk (preferably full-fat) and not coconut beverage, which is normally sold in cartons.Salt & pepper.Fresh chives. These are for topping our vegan potato leek soup. Feel free to skip them or use parsley or scallions instead.
How to Make Vegan Potato Leek Soup
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat your olive oil in a large pot, then add chopped leeks (white and pale green parts only). Sweat the leeks for a few minutes, until they start to soften up, stirring occasionally to prevent them from burning.Stir in some minced garlic and cook it with the leeks for just a minute or so. Keep on stirring!Stir in the thyme and wine, then bring the wine to a simmer. Let it cook for a few minutes until it reduces by about half, which means the alcohol has just about cooked off.
Stir in chopped yellow potatoes, broth, and coconut milk. Raise the heat and bring the liquid to a boil, then let it simmer until the potatoes are tender. Don’t overcook the potatoes! Doing so can result in your soup turning out overly gummy.
Take the pot off of the burner and blend your soup. I highly recommend using an immersion blender for this step — not only will it simplify the process, but it also avoids you over-blending the soup, another common cause of gummy potato soup.Blend the soup completely if you’d like it to be creamy, or just partially for chunky soup.
Season your soup with salt and pepper to taste, and top it with some chopped fresh chives.
Ladle into bowls and enjoy!
Leftovers & Storage
Leftover vegan potato leek soup will keep in a sealed container in the fridge for 3 to 4 days. It will thicken up during storage. If it gets too thick, simply thin it with some broth or non-dairy milk when you reheat it. I don’t recommend freezing this soup, as the freezer can mess with the texture of potatoes.
More Vegan Soups
Vegan Chicken Noodle SoupVegan Lasagna SoupCreamy Tomato Orzo SoupRed Lentil Dal SoupVegan Vegetable Wild Rice Soup
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