One of my all time favorite soups. Leeks are slow cooked and reduced down then combined with potatoes and blended down into a delicious creamy soup. Kept simple with only a few seasonings to really let the leeks shine through. Paired with homemade croutons for a fun crunch!
When I was in high school there was a really cute cafe that had all kinds of sandwiches, soups, salads, wraps etc. One of my favorite combos would be the potato leek soup with half of a wrap. I couldn’t get enough of that potato leek soup! Since going vegan it has been on my list of things to veganize and I am so glad I finally got around to it. It is truly a hug in a bowl as the soup is very thick from the potatoes and filled with a lot of flavor from the leeks.
Leeks are similar to an onion in flavor and they sort of resemble a large green onion. They have a large root and then there are some dark green leaves. The edible part of the leek is basically, the middle. You cut off the bottom and top portions. Leeks can be very dirty and filled with a lot of sand. So it is important to make sure you wash them well so you don’t end up with a grainy soup.
For the potatoes in this recipe I prefer Yukon Gold as they are a bit creamier and softer. They cook up rather quickly and just help to make the soup so incredibly creamy. If you have an immersion blender it will come in handy but if not, don’t worry! I just blended mine in my Vitamix. The seasonings in this soup are very simple to truly allow the leeks flavor to shine through.
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3 leeks (about 675g)
3 Yukon gold potatoes, peeled (about 650g)
2 tablespoons vegan butter
3 cups low sodium vegetable broth
1/4 cup (60g) vegan sour cream
1 cup (240ml) nondairy milk
Salt and black pepper to taste
4 ounces (130g) old bread, cut into cubes
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
- Using a large knife cut off the root of the leek and the top part where the dark, leafy part is. Cut the leek lengthwise down the middle. Then thinly slice and place in a large bowl. Repeat with all leeks. Cover the leaks with water and gently shake and agitate the top to remove any dirt or sand. The dirt will settle at the bottom of the bowl. Carefully scoop the leeks out into another bowl. If your leeks are very dirty repeat until clean.
- In a large pot melt the vegan butter. Then add the leeks and cook over low heat for 30 minutes, until leeks are softened and reduced down in size. Stirring occasionally.
- Meanwhile, preheat oven to 350F (176C).
- In a bowl toss together all the crouton ingredients. Spread the bread cubes out onto a lined baking sheet and bake for 6 to 10 minutes until golden and crispy.
- Chop the potatoes up small so they cook faster.
- Once leeks have reached 30 minutes add the potatoes and vegetable broth. Boil over high heat until potatoes are fork tender.
- Use an immersion blender or carefully transfer into a blender and blend until smooth and a puree. If your blender is small do this in batches.
- Pour the soup back into the pot. Then add the vegan sour cream and nondairy milk over medium low heat. Stir to combine and add salt and pepper to taste. Add water as necessary if the soup is too thick.
- Serve soup with the homemade croutons. Optional: mix 1 tablespoon of vegan sour cream with 1 tablespoon of water, drizzle over the soup and top with microgreens and black pepper.
Serves 4 to 6
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