Potato Leek Soup

When I think about savory comfort food, I always think of a thick and heart-warming potato soup. Although many cream-based soups have nuts or almond milk as their creaminess, vegan potato leek soup doesn’t need nuts, almond milk, oil, or butter to make it savory and delicious. Instead, the potatoes provide their own creaminess when partially blende din the soup. 

Potatoes, in my opinion, are a wonderful vegetable, because the starch in the potato makes it absorb the herbs and spices added to the soup. In fact, they act like sponges, absorbing any and all 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 soup 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 wash the potatoes a second time to ensure all the dirt has been removed. 

Although potatoes sometimes get a bad reputation, because they are carbohydrates, potatoes are actually low in calories at approximately 110 calories per medium potato. 

Cooked potatoes with skin, for example, have 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? 

Slightly sweet, leeks can be boiled, braised or roasted. For this vegan potato leek soup recipe, the leeks are sauteed with onions and garlic and caramelized to create a savory and delicious flavor. 

Learning how to clean leeks, though, is important, because dirt is often trapped inside their folded leaves. As a result, it is important to remove its layers before cutting the bulb. Rinsing the leeks a second time, similar to what I do with the cut potatoes, is highly recommended, to make sure dirt and debris are removed. 

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 carmelize. Once translucent, I add the chopped potatoes, cover the potatoes with 4 cups on vegetables broth, and then 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 potato leek soup, add another 4 cups of vegetable broth, and bring to a boil a second time. This time, however, I leave the cover off, reduce again to simmer, and cook another 20 minutes. 

Then, you get to choose if you want to blend all the vegan potato leek soup, or you want to 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 Savory Herb Creamy Potato Leek Soup, you feel like you are cheating and eating a thick, savory and fattening soup. In reality, you are eating vegetables and only vegetables. Oh, and 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 well to take to work. Furthermore, you can freeze this soup as well. Just make sure you thaw it prior to reheating.

You won’t believe it is made with all veggies! Try it; you’ll love it. 

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Yield: 6 servings

Vegan Potato Leek Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Savory, filling and full of warmth and goodness, this soup with fulfill your comfort food desires.

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Ingredients

• 1 Large white onion, chopped
• 2 Large leeks, cleaned, trimmed, and chopped (leeks are a very dirty veggie, so make sure you slice them down he middle and wash the layers)
• 2 cloves garlic, minced
• 4 large baking potatoes, washed, skin on; cut into equal bite-sized pieces. I used my vegetable chopper on the large setting. 
• 3 sprigs  fresh rosemary, chopped 
• 1/4 cup fresh chopped parsley
• 3 Tablespoons fresh thyme, chopped
• 1/3 cup nutritional yeast
• 2 teaspoons cayenne pepper
• 8 cups organic vegetable broth
• 2 teaspoons fresh ground pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Salt  and pepper to taste
• 1/2 cup fresh chopped chives (reserve 1/4 cup to put on soup after it is cooked to serve)

Instructions

• Sauté garlic, chopped leeks, and onions, garlic powder and onion powder for 10 minutes or until brown
• Use a little vegetable broth to prevent sticking
• I wash the potatoes before I cook them and after. I do this to make sure all the dirt is removed, so it doesn’t become part of the soup. I leave the skin on because of the vitamins and minerals, but I don’t want to eat dirt
• Add 4 cups of organic vegetable broth; boil
• Add the potatoes and cover with another 4 cups of organic vegetable broth and boil again; cook 30 minutes on simmer covered.
• Turn down to simmer and add the remaining  herbs and spices
• Do not cover
• Cook for 20 minutes; uncovered until potatoes are soft
• Using a high-speed blender, carefully remove half the soup until half the leeks, onions, and potatoes are thick and creamy. Half the soup should be chunky.
• If you wish, blend all the soup.
• Serve in soup cups with fresh chives on top (the extra you reserved)

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 109 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 955mg Carbohydrates 21g Net Carbohydrates 0g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 6g

Nutrition facts may not be 100% accurate.