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?
Similar to green onions and other members of the onion family, leeks are a vegetable with white flesh and leafy green tops. In fact, leeks look just like green onions but on steroids. They look like giant green onions. Also like green onions, leeks have a mild taste and when cooked properly, leeks enhance the tastes of other vegetables used in a vegan potato leek soup, for instance.
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.
Vegan Potato Leek Soup
Savory, filling and full of warmth and goodness, this soup with fulfill your comfort food desires.
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 servingsServing Size
1Amount Per Serving Calories 109Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 955mgCarbohydrates 21gFiber 4gSugar 5gProtein 6g
Nutrition facts may not be 100% accurate.
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! 🙂
JoAnne Lowe
Kathy, I made this most delightful soup last night. While it takes me a bit longer now to do all the steps in a recipe, this was worth an extra bit of time. I used a broth mix from Holly Yzquierdo, dried rosemary and thyme instead of fresh, and the results were impressive. I considered making it in my IP but went the slower stovetop route and I think the long, slow cooking enhanced the flavor. Thank you for a wonderful soup! Definitely 5 stars.
Kathy Carmichael
JoAnne, Thank you so much! I think slow cooking makes it more savory. I appreciate the feedback. If you make it in the instant pot, please share on my facebook page, since that is not my specialty. I am sure people would love it in the Instant Pot.
jacqueline
Kathy I have always been making leek soup forever, it is a very German / French thing but they add sour cream and butter to it. Since moving to the States I have become vegan and I omit the cram and butter but I never thought of adding potatoes I will do that. Thank for for all your wonderful recipes. You should make a cook book. Not E book but a real paper cook book!
Kathy Carmichael
Jacqueline, thank you so much for your kindness and support. I love leek soup too, and I also missed the creaminess. Let me know if you like it or additions you add to it to make it special. As far as a cookbook, we will see 🙂
Stephanie
Love this soup but way too much cayenne and black pepper for my hubby and I. Next time I will use 1 tsp. each of the black and cayenne pepper instead of the 2 tsps. of each. Maybe this was a typo error in your recipe ?
Kathy Carmichael
Hi Stephanie, it wasn't a typo; we tend to like food a little spicy. But, I will definitely note it as a warning in the recipe now that you let me know. I appreciate the feedback and suggestion.