Potato and Leek Soup
This creamy vegan potato leek soup is hearty, warming, comfort in a bowl! It’s simple yet loaded with flavor, low-budget, served chunky or smooth, gluten-free, dairy-free, and super satisfying!
Servings 4
Ingredients
- 1 Tbsp oil
- 2 stalks of (300 g) leek sliced
- 2 large cloves of garlic chopped
- 3/4 cup (120 g) celeriac cut into 1 cm cubes (see notes)
- 2 small (120 g) carrots sliced
- 22 oz (625 g) potatoes cut into 1 cm cubes
- 1/2 tsp dried marjoram (see notes)
- Salt, pepper, nutmeg to taste
- 3 cups (720 ml) low-sodium vegetable broth
- 1/3 cup (80 ml) dairy-free cream (see notes)
Instructions
- You can watch the video in the post for visual instructions.First, wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic.
- Then, heat the oil in a large soup pot/Dutch oven over medium heat. Once hot, sauté the leek for 3 minutes, then add the other chopped ingredients and spices and sauté for a further minute.For even more flavor depth, lightly caramelize the leeks before adding the remaining ingredients.
- Pour in the vegetable broth/stock and bring the mixture to a boil, then immediately reduce to a simmer, add the lid, and cook for 15 minutes, or until all the vegetables are tender.
- Transfer about half the soup to a separate pot and use an immersion blender or regular blender to puree it until smooth and creamy. If you’re using a blender, be careful not to overfill it.Hold down the lid while blending, pausing to lift it and allow steam to release. If it has a chute, leave it open.
- Pour the blended soup back into the large pot, stir in the cream, and simmer for a few more minutes, then taste and season with salt, pepper, and nutmeg.
- Finally, serve the vegan leek and potato soup in bowls (warm the bowls if preferred), garnished with fresh parsley, and optionally topped with vegan sausage slices. Enjoy!
Notes
- Celeriac: You can also use celery if you prefer.
- Marjoram: It adds a wonderful flavor (so I strongly recommend it). If you don't have marjoram, you can add a little thyme and/or rosemary instead.
- Cream: You can use any plant-based cream you like (soy cream, oat cream, cashew cream or canned coconut milk).
- I recommend using all-purpose potatoes (like Yukon Gold).
- If you want a creamy soup, blend it completely, but you will need to add some additional vegetable stock.
Nutrition Facts
Potato and Leek Soup
Amount per Serving
Calories
231
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.3
g
2
%
Sodium
366
mg
15
%
Potassium
961
mg
27
%
Carbohydrates
44
g
15
%
Fiber
7
g
28
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
4243
IU
85
%
Vitamin C
44
mg
53
%
Calcium
85
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.