When I think about savory comfort food, I always think of a thick and creamy vegan potato leek soup. Although many cream-based soups have nuts or almond milk as their creaminess, my vegan potato leek soup recipe doesn’t need nuts, almond milk, oil, or butter to make it savory and delicious. Instead, the potatoes provide creaminess when partially blended in the soup.
Potatoes, in my opinion, are an excellent vegetable because the starch in the potato makes it absorb the herbs and spices added to the soup. Thus, they act like sponges, absorbing any flavors added.
Despite the belief creamy soups need cream to be creamy, you can make a creamy, savory soup using only vegetables and vegetable broth. Although creamy and delicious, this vegan leek soup recipe is also low in calories.
WHY LEAVE THE POTATO SKINS ON THE POTATOES WHEN YOU CHOP AND COOK THEM?
Eating the skin on a russet potato, for instance, provides more nutrients than the interior of the potato. Not only is the skin nutritious, but It also has a lot of fiber, half of which comes from the skin.
For that reason, more often than not, I leave the skin on potatoes whenever I cook. As a result, I always wash my potatoes with a brush first before I cut them. Then, after I cut the potatoes into equal-sized pieces, I put them in a colander and washed the potatoes a second time to remove all the dirt.
Although potatoes sometimes get a bad reputation because they are carbohydrates. In reality, a medium potato contains 110 calories.
Cooked potatoes with skin, for example, possess many vitamins and minerals, such as vitamin B6, potassium, and vitamin C. Additionally, potatoes are high in fiber and very low in fat.
WHAT IS A LEEK, AND HOW ARE LEEKS DIFFERENT THAN ONIONS?
Like green onions and other onion family members, leeks are a vegetable with white flesh and leafy green tops. Leeks look just like green onions but on steroids. They look like giant green onions.
Also, like green onions, leeks taste mild when compared to onions. When appropriately cooked, leeks enhance the flavors of other vegetables used in a vegan potato leek soup.
COOKING THE POTATO LEEK SOUP IN LAYERS AND STAGES HELPS BRING OUT THE SAVORY FLAVORS
First, I saute the onions, leeks, and garlic together, adding a little vegetable broth as they caramelize.
Once translucent, add the chopped potatoes, cover the potatoes with 4 cups of vegetable broth, and add the seasonings and herbs. Then, I bring it to a boil to help the flavors mesh, lowering the temperature to simmer, and cooking covered for 30 minutes.
Next, I uncover the vegan potato leek soup, add another 4 cups of vegetable broth, and bring it to a boil a second time. However, this time, I leave the cover off, reduce it again to simmer, and cook another 20 minutes.
Then, you get to choose if you want to blend the entire vegan potato leek soup recipe or blend half the soup and leave the rest thick and chunky. In my opinion, thick and chunky with a creamy base is the way to go.
So, I only remove half the soup, place it in my Nutri-bullet blender, and blend until smooth.
When you take a bite of vegan potato leek soup, you feel like you are cheating and eating a thick, savory, and fattening soup. But, in reality, you are eating vegetables and only vegetables. My secret ingredient is a little dash of cayenne pepper to get it a little added heat.
This recipe makes 6 servings; I make it on the weekend, and it heats up nicely to take to work. Furthermore, this soup recipe freezes well. Just make sure you thaw it before reheating.
Note, however, always add pepper or cayenne in smaller amounts to appeal to individual preference. Although I love spicy food, not everyone enjoys spice.
You won’t believe this vegan leek potato recipe is made with all veggies! But, try it; you’ll love it.
Do you love healthy vegan soup recipes? Give these recipes a try!
- Creamy Tomato Gnocchi Soup
- Soup Recipes for the Fall
- Vegan Tortilla Soup
- Wild Rice Soup with Mushrooms
- How to Make Dairy-Free Yet Creamy Hungarian Mushroom Soup
- Vegan Gnocchi Soup Recipe
- Vegetable Soup with Beans
- Vegetable Barley Soup
- Quinoa Vegetable Soup
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂