Vegan Leek & Potato Soup Recipe
A creamy and comforting vegan leek and potato soup made with simple ingredients and dairy-free cream. This smooth purée soup combines gently cooked leeks, tender potatoes, and vegetable stock for a hearty and flavorful meal that is perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
Ingredients
Scale
Soup Ingredients
- 2 tbsp rapeseed or sunflower oil
- 3 leeks
- 350 g potatoes (any floury variety like Maris Piper or King Edward)
- 1 litre vegetable stock
- 50 ml dairy-free cream
Instructions
- Heat the oil and soften leeks: Heat the oil in a large saucepan or casserole over medium heat. Finely slice the leeks and add them to the pan. Cook gently for 4-5 minutes until the leeks are soft but not browned.
- Prepare potatoes: While the leeks cook, wash the potatoes thoroughly and cut them into cubes. There’s no need to peel them.
- Set aside some leeks: Remove about one third of the softened leeks from the pan and place them in a small bowl to reserve for later.
- Cook potatoes in stock: Add the cubed potatoes and vegetable stock to the saucepan with the remaining leeks. Bring the mixture to a boil, then reduce to a simmer and cook for 6-8 minutes until the potatoes are tender when pierced with a fork. Season with salt and pepper to taste.
- Blend the soup: Use a hand blender or food processor to blitz the soup until smooth. For an extra smooth texture, pass the puréed soup through a fine sieve to remove small flecks of potato skin. This step takes under a minute.
- Finish and serve: Stir the reserved leeks back into the soup and gently reheat. Taste again and adjust the seasoning if needed. Serve warm, optionally drizzling with the dairy-free cream for extra creaminess.
Notes
- No need to peel potatoes as the skin adds nutrients and texture, but make sure to wash them well.
- Using a fine sieve after blending ensures an ultra-smooth soup texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For a richer flavor, consider adding fresh herbs like thyme or chives when cooking the leeks.
Keywords: vegan leek and potato soup, dairy-free soup, creamy vegan soup, easy vegan recipes, comforting soup
Find it online: https://todayquickmeals.com/vegan-leek-and-potato-soup-recipe/
