Vegan Potato leek soup is kind of special to me in a nostalgic way. It’s the first soup that I made totally on my own, with no recipe pulled up on my phone to guide me through. And this was about 8 years ago, which was looooooong before I ever thought I could actually make something without step by step instructions telling me EXACTLY how to achieve it.
There was a produce delivery service that was new in our city and had put coupon cards in the swag bags at the big marathon that year. Jeff (hubby) runs marathons while I watch and cheer and stop for a leisurely 3 or 4 hour lunch and stroll – all while he’s STILL running. (Apparently advertising works.) And the box that I got happened to have potatoes and leeks in it – YUM!
So, I tried my hand at potato leek soup and since I didn’t know any better and didn’t want to waste any ingredients, I fried up the green parts of the leeks and added them to the blended soup. I later looked for potato leek soup recipes, and I didn’t come across any that had added the green part of the leeks. Most specifically called for ONLY the white and light green part of the leeks to be fried up and blended with the potatoes. But, I’m hopelessly frugal and I can’t stand to waste. I might be breaking a cardinal culinary rule here, but I’ve always stuck to making potato leek soup this way. And we love it! So, I’m going to take a chance and share it with you here, hoping that someone else out there also finds the addition of chunky green leeks delicious and satisfyingly waste-less.
How to make it
- In a large soup pot heat up 1 tbsp of vegan butter over medium heat and add the chopped white parts of the leeks. Sauté until the leeks begin to brown or ~5-7 minutes.
- Add the chopped potatoes, bay leaves, and dry spices (except the salt) and continue cooking for another 5 minutes, stirring frequently. Once the potatoes begin to brown on the edges, add the vegetable broth and coconut milk, and stir well. Add the salt now, and bring the pot to a boil.
- Once boiling, turn the heat down to a simmer and cover the pot with a lid. Continue to simmer, covered, for 30 minutes.
- During the last 10 minutes of simmering, prepare the green part of the leeks. In a separate nonstick pan, heat the other 1 tbsp of vegan butter over medium heat. Add the chopped green parts of the leeks and sauté on medium to medium-high heat for 5-7 minutes, or until the leeks begin to brown and have softened. Stir frequently.
- After simmering for 30 minutes, test a potato to make sure they are softened enough to blend. A fork should slide smoothly through the largest chunks of potato.
- REMOVE THE BAY LEAVES. We are about to blend the soup and the bay leaves need to be removed before blending or you’ll have little chards of the leaves throughout your whole batch of soup!
- Use an immersion blender, or transfer your soup in batches to a blender. Blend until smooth throughout. Then, stir in your sautéed green leeks.
- Your Vegan Potato Leek Soup is ready to serve – enjoy!
This Vegan Potato Leek Soup is
- Rich
- Creamy
- Chunky
- Uses all parts of the leeks
- Easy to make
- Great for meal prep
- Delicious!
More delicious vegan recipes
- Easy Classic Vegan Tacos
- Vegan Breaded Lemon Chickpeas – GF, Asian Inspired
- Spicy Buffalo Chickpea Wraps
- Creamy Vegan Red Pepper Pasta – Loaded with Veggies
If you try this Vegan Potato Leek Soup, let us know what you think! Leave a comment or rating below, and show us your take on it #plantednoshery on Instagram. However you found our little slice of the food blog world, we’re so glad you’re here. Enjoy!
Vegan Potato Leek Soup
Ingredients
- 1 Bundle of Leeks ~1.5 cups of chopped white part of leeks and ~2.5 cups of chopped green part of leeks
- 3 Yellow potatoes ~4 cups chopped
- 3.5 cups No salt added Vegetable Broth
- 1 can Full fat coconut milk (400ml)
- 2 tbsp Vegan butter
- 1 tbsp Thyme, dried
- 2 Bay leaves
- 2-3 tsp Sea salt to taste
- 1 tsp Granulated garlic
Instructions
- In a large soup pot heat up 1 tbsp of vegan butter over medium heat and add the chopped white parts of the leeks. Sauté until the leeks begin to brown or ~5-7 minutes.
- Add the chopped potatoes, bay leaves and dry spices (except the salt) and continue cooking for another 5 minutes, stirring frequently. Once the potatoes begin to brown on the edges, add the vegetable broth and coconut milk, and stir well. Add the salt now, and bring the pot to a boil.
- Once boiling, turn the heat down to a simmer and cover the pot with a lid. Continue to simmer, covered, for 30 minutes.
- During the last 10 minutes of simmering, prepare the green part of the leeks. In a separate non stick pan, heat the other 1 tbsp of vegan butter over medium heat. Add the chopped green parts of the leeks and sauté on medium to medium high heat for 5-7 minutes, or until the leeks begin to brown and have softened. Stir frequently.
- After simmering for 30 minutes, test a potato to make sure they are softened enough to blend. A fork should slide smoothly through the largest chunks of potato.
- REMOVE THE BAY LEAVES. We are about to blend the soup and the bay leaves need to be removed before blending or you'll have little chards of the leaves throughout your whole batch of soup!
- Use an immersion blender, or transfer your soup in batches to a blender. Blend until smooth throughout. Then, stir in your sautéed green leeks.
- Your Vegan Potato Leek Soup is ready to serve – enjoy!
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