With fall officially underway (at least here in the Pacific NW) I thought I would add another comforting soup recipe to my collection. And what could be more comforting than a nice hot bowl of Potato Leek Soup?
I have been listening to your comments, so I knew I wanted a recipe that was
- fast
- simple
- needed no fancy equipment to make
- and didn’t require messing up every pot & pan in the house
- and as an added bonus – is Mary’s Mini Compliant
Plus there’s the fact that I already had 2 recipe fails this week and “I” needed something fast and delicious too!
This Vegan Potato Leek Soup is just the thing.
One pot is all you need, with a couple of potatoes, a couple of leeks, and a carton of Veg Broth.
But if you REALLY want to take it up a notch – crumble up a few crispy french fries on top, with just a little dollop of my Green Chile Sour Cream?
Dang…….now that is good.
Ok – enough of the ‘blah blah blah’ many of you said you don’t read anyway….. but if you have read down this far …. what movie does that come from?
“I don’t say blah, blah blah”
This has quickly become of my favorite movies ever 🙂 Whoever guesses the movie first, with the actor that says it, gets a free copy of my 2016 Holiday Recipe Guide, so I really hope you didn’t skip this part 🙂
Vegan Potato Leek Soup
We’re going to start by cleaning up 2 large leeks. Cut off the root end, then turn it around and leave about an inch of the dark green leaves and cut off the rest. You should be left with the white/light green part with about an inch of the dark green.
Slice these in half lengthwise (from root to tip) and then slice crosswise into 3/8″ ribbons. Try to keep them all about the same size so they cook evenly. Place all the chopped leeks into a bowl of cold water and really swish them around as a lot of dirt and grime hide in between all those layers.
Drain the leeks and add to a large soup pot. Add just enough veg broth to keep them from sticking and begin to saute the leeks until really, really, softened. This will take about 10-15 minutes.
Add 1 clove of minced garlic right before the leeks have finished softening. and give them a quick stir.
Meanwhile peel 2 large, baking size Russet Potatoes (Yukon Golds would be really good too but I would add a 3rd potato) and then cut them into similar sized cubes.
Once the leeks have become almost like mush, add your cubed potatoes and 4 cups of low sodium veg broth.
Season with salt, pepper, and thyme and add 2 Bay Leaves.
Bring to a low boil, then reduce the heat to a simmer and cover. Let that simmer about 15-20 minutes or until the potatoes are super soft.
Now I said no fancy equipment was required, but I happen to have an immersion blender so I used that to blend my soup. If you don’t have one you could easily transfer a few cups at a time to your regular blender until the whole soup is pureed and very smooth.
You can leave it chunky too if that’s what you like. and if it’s too thick – just add a little more broth or water.
Once it’s blended, take a taste and adjust any seasonings. It will probably need a bit more salt, so add that to your own taste. I also added 1 tsp of Vegan Worcestershire Sauce at this point for a little more flavor.
I garnished my soup with some fresh chives and a few french fries from my air-fryer for crunch. As I said above – a big dollop of my Green Chile Sour Cream adds a whole additional layer of flavor – but I’ll leave that optional.
And for those of you who are thinking of trying your first (or maybe another) Mary’s Mini Potato Diet – this soup is absolutely compliant.
Until next time!
Vegan Potato Leek Soup
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: vegan
Description
With fall officially underway, what could be more comforting than a nice hot bowl of Potato Leek Soup? Here’s a tip – add a few french fries as a garnish…talk about GOOD!
Ingredients
- 2 Russet Potatoes (or 3 Yukon Golds)
- 2 Leeks
- 1 Garlic Clove
- 4 Cups Low Sodium Vegetable Broth
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp dried Thyme
- 2 Bay Leaves
- 1 tsp Vegan Worchestershire Sauce
- Fresh Chives for garnish
Instructions
- Trim off the root end of each leek, and all but about 1″ of the dark green leaves of the other end. Cut the leeks lengthwise (root to tip) and then slice into 3/8″ ribbons
- Add chopped leeks to a bowl of cold water and rinse thoroughly. Drain leeks and add to a large soup pot.
- Add just enough water or veg broth to prevent sticking, and saute the leeks until they are very soft. About 10-15 minutes. Add 1 clove of minced garlic and stir.
- Meanwhile, peel and cut the potatoes into equal sized cubes and add to the soup pot.
- Add 4 cups of low sodium vegetable broth, salt, pepper, thyme, and bay leaves and bring to a boil
- Reduce heat and cover. Let simmer until potatoes are very soft – about 15-20 minutes.
- Remove from heat and blend using your blender or immersion blender.
- Stir in Worcestershire Sauce.
- Taste and adjust any seasonings.
- If too thick simply add a little more broth or water.
- Garnish with fresh chives, parsley, crispy french fries, or vegan sour cream.
Notes
Keywords: vegan potato leek soup
Felicia
hotel transylvania 1 and Adam Sandler who played Dracula
Linda
Movie Mr Deeds
Also vampire…hotel Transylvania
And James Gandolfini
J
Thanks for the recipe. Was looking for a vegan potato leek soup recipe today and this landed in my inbox! Will try it soon.
And blah blah blah …
Hotel Transylvania 2
Count Dracula
Adam Sandler voice actor
Dolores
I really love your recipes. We have gone vegan, and your recipes are truly delicious! I receive your emails so, thank you!
Dolores
Cathy Nason
I don’t know the movie, but want you to know I read all of your notes all the way through. I appreciate and enjoy your sense of humor and the way you present your recipes to us. Keep up the good work!
Diane Rockwell
Hi Chuck,
Just one comment on this recipe. Please note to remove the bay leaves before eating or blending. I’m having this for dinner tonight!
Emmaline
I made this in my InstantPot. I dumped it all in and used “manual” for 5 minutes. Used 10 minute quick pressure release.
Loved it. Thank you!
★★★★★
Kristina
Made this tonight and it’s so delicious! It was our first time making soup and first time cooking with leeks, but the directions were so easy to follow. It turned out great, we will definitely be making it again. Thanks!
★★★★★
Resa
Whoops totally forgot to fish out the bay leaves before blending! Smells so good in my house right now can’t wait to eat this.
★★★★
AMELIA
This is probably one of the best soups I’ve ever made! I followed pretty close to the recipe, just added a few stalks of celery to use them up and also didn’t have any worchestershire sauce so had to improvise with an online recipe (just threw the ingredients from this recipe https://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce although I just threw a pinch/dash of each ingredient straight into the soup after blending). I used yukon gold for this and it is glorious. I’ve almost eaten the whole pot in the past hour! Thanks for the recipe brandnewvegan!
★★★★★
Jen
I made this on a rainy March evening, and it hit the spot! I made my own vegetable broth for the soup and used about 1/2 cup of almond milk instead of the coconut milk. It was so good!!! Definitely reccomend ♡
★★★★★
Tina Pitchford
Favorite potato soup ever.
I’ve made it multiple times.
Making some right now.
I rarely have bay leaves in hand for some reason so instead I do 1/2 tsp dried thyme & 1/4 tsp herbs de Provence in place of the thyme called for in recipe (& cause I love that stuff) & it is perfection!
★★★★★
Debbie
Second time I made this soup! It tastes
like something is missing but I haven’t pinpointed it yet.
It’s a keeper! 🙂
★★★
Debbie
Edit prior comment:
This is the second time I made this soup. It is truly easy and delicious! I made it in my Instant pot so it had that “cooked all day” flavor. To me it tastes like something ‘s missing. A minor tweak (might just be me!)
★★★★
Kim B
I REALLY wanted to love this but the texture when blended has the consistency of glue… I had to throw it out. Taste-wise – good. Texture – Not for me. Sorry.
shannon
hello! i wanted to make potato leek soup but i only bought one leek! i’m wondering if i can still make this with one leek.
Cleiby
Hello,
I love this recipe! I hate to throw the head of the leeks. Any recipe suggestions for those? Thanks in advance!
★★★★★
Debra bradley
Just one suggestion because I forgot to take out the bay leaves before blending at the end, so maybe add this as a step .
Love all your recipes!
Sue Ann
Made this tonight — so creamy, flavorful, and delicious! Both my husband and I loved it. I only had one leek, so I used it and added a medium yellow onion (chopped). I also had broccoli that needed to be used, so chopped and added that, too. It was fabulous, but next time I’ll be sure to use two leeks!
★★★★★