Description
A creamy, comforting vegan potato leek soup made without dairy or coconut milk. This soup is naturally thickened with potatoes and white beans, but can be left chunky for texture. Perfect for cozy dinners or as a starter for a special meal.
Ingredients
🛒 Ingredients (Serves 4–6):
For the Soup:
3 large leeks, white and light green parts only, sliced and washed
4 medium potatoes, peeled and diced
1 cup cooked white beans (optional, for creaminess)
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional)
Salt and pepper, to taste
For Garnish (Optional):
Fresh parsley, chopped
Drizzle of olive oil or vegan cream
Crusty bread for serving
Instructions
📝 Instructions:
Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté 3–4 minutes until fragrant. Add sliced leeks and cook another 5–6 minutes until soft.
Step 2: Cook Potatoes
Add diced potatoes, white beans (if using), thyme, smoked paprika, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer 20–25 minutes, until potatoes are tender.
Step 3: Blend (Optional)
For a creamy soup, use an immersion blender or transfer half the soup to a blender and blend until smooth. Leave some chunks if you prefer a chunky texture.
Step 4: Adjust Seasoning & Serve
Taste and adjust salt, pepper, or spices. Ladle soup into bowls, garnish with parsley or a drizzle of olive oil, and serve with crusty bread.
Notes
- Chunky vs Creamy: Blend partially for a thick, creamy soup with chunks of potato and leek.
- Make Ahead: Soup tastes even better the next day; store in an airtight container in the fridge for up to 3 days.
- Variations: Add a splash of vegan milk or nutritional yeast for extra creaminess and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop / Sauté & Simmer
- Cuisine: International / Comfort Food