Creamy Vegan Leek and Potato Soup

Name: Creamy Vegan Leek and Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 large Leeks, white and light green parts only, sliced; 500g Potatoes (Yukon Gold or Russet), peeled and cubed; 1 tbsp Olive oil; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 litre Vegetable broth; 240ml Unsweetened plant-based milk (e.g., oat or cashew); 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 2 tbsp Fresh chives, chopped (for garnish)

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This rich and satisfying soup is a delightful embrace of early spring flavors. Sautéed leeks and potatoes are simmered in a flavorful vegetable broth until tender, then blended to a silky smooth consistency. A touch of plant-based cream adds luxuriousness without any dairy, making it a hearty yet light option perfect for March evenings.

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Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender (or regular blender)Cutting boardSharp knifeMeasuring cups and spoons

Instructions

1
Thoroughly clean the leeks by slicing them lengthwise and rinsing well under cold running water to remove any dirt or sand. Slice into half-moon pieces. Peel and cube the potatoes.
2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced leeks and cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. Do not brown them.
3
Stir in the minced garlic and cook for 1 minute until aromatic. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
4
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids, venting the lid) and blend until smooth.
5
Return the blended soup to the pot over low heat. Stir in the unsweetened plant-based milk. Season with salt and pepper to taste. Heat through gently, but do not boil after adding the plant milk.
6
Ladle the creamy soup into bowls. Garnish with fresh chopped chives before serving hot.

Nutrition

Calories320 kcal

Protein8g

Fat12g

Carbohydrates

Frequently Asked Questions

How do I properly clean leeks to remove all dirt?

To clean leeks thoroughly, cut off the dark green tops and the root end. Slice the leeks in half lengthwise, then rinse each half under cold running water, fanning out the layers to wash away any trapped dirt or sand. You can also chop them first, then place them in a colander and rinse well.

Can I add other vegetables to this soup?

Yes, you can certainly add other vegetables. Carrots, celery, or even a handful of spinach can be added with the leeks and potatoes to simmer, adding more depth and nutrients. Adjust cooking time as needed for the added vegetables.

How long can I store leftover soup?

Leftover Creamy Vegan Leek and Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.