Vegan Potato Leek Soup
This vegan potato leek soup is creamy and nutritious, infused with flavor from fresh spring leeks and a hint of rosemary. Garnish with sliced green onion and a drizzle of olive oil, and serve with a piece of crusty French bread for a satisfying and light meal.
What I love about vegan potato leek soup
While winter is technically over, it’s still pretty chilly here, and some days I just want to cozy up with a warm bowl of soup. Thankfully, spring brings leeks and spring onions that are full of flavor.
So, this creamy vegan potato leek soup just makes sense, and it really couldn’t be easier to make.
How to make vegan potato leek soup
Sauté the savories. Heat a large Dutch oven or stockpot to medium-high. Drizzle in some olive oil, and when it starts to shimmer, add the leeks and garlic.
Deglaze with wine. When the leeks have softened up, stir in some white wine and scrape any brown bits that have stuck to the pan. This incorporates all that extra flavor into the soup.
Simmer the soup. Add the rest of the ingredients and bring the soup to a boil. Then reduce the heat and let it simmer until the potatoes are nice and soft. I like to remove the rosemary halfway through so it flavors the soup without being too overpowering, but leave it in as long as you want.
Purée until smooth. If you haven’t already, remove the rosemary stems. Transfer the soup to a high speed blender or use an immersion blender to puree the soup until it’s nice and smooth. Then, adjust the seasoning with salt & pepper.
frequently asked questions: potato leek soup
Overcooking potatoes will leave them with a gummy texture from the excess starches in the potatoes. All types of potatoes have different starch contents, with russet potatoes being higher in on the scale. The higher the starch content the more likely the potatoes will lose their shape when being cooked, however this should not be too worrisome for this recipe since this soup will be made into a puree.
You really want to make sure your potatoes are fully cooked (and completely softened) before pureeing the soup and making sure you puree it until it’s completely smooth.
More dairy free potato recipes you will love
- Roasted German potato salad
- Seasoned roasted potato wedges
- The BEST dairy free mashed potatoes
- Vegan scalloped potatoes
Other vegan soup recipes you should try
- Vegan cauliflower soup
- Vegan cream of mushroom soup
- Vegan broccoli cheese soup
- Vegan tomato soup recipe
Ingredients
- 2 tablespoons olive oil
- 2 leeks whites and light green only
- 3 garlic cloves minced
- 1/4 cup dry white wine*
- 6 – 8 medium russet potatoes about 3 pounds
- 3 cups vegetable broth
- 1 15- ounce can coconut milk
- 1 – 2 sprigs fresh rosemary
- 1 teaspoon lemon juice
- Salt & pepper to taste
- Sliced green onion for garnish
Instructions
- Heat a large Dutch oven or stockpot to medium-high heat. Add the olive oil and heat until shimmering. Then, sauté the leeks and garlic, stirring occasionally, until the leeks have softened – about 5 minutes.
- Deglaze with wine and scrape any browned bits from the sides of the pot.
- Add the remaining ingredients, and bring soup to a boil. Then, reduce heat and simmer the soup until the potatoes have softened – about 15 minutes.
- Using an immersion blender, purée the soup until smooth (or transfer soup to a high speed blender and blend until smooth).
- Before serving, adjust seasoning with salt & pepper to taste.
Before leaving a comment or rating, ask yourself: