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- Leeks (3 large): These add a mild onion flavor and sweetness to the soup. - Potatoes (4 medium): Yukon Gold or Russet works best. They give the soup its creamy texture. - Onion (1 medium): Diced onion adds depth and flavor. - Garlic (3 cloves): Minced garlic offers a warm, aromatic touch. - Vegetable broth (4 cups): This is the base of your soup, adding richness. - Almond milk (1 cup): Unsweetened almond milk adds creaminess without dairy. - Extra virgin olive oil (2 tablespoons): This oil enhances flavor and helps cook the veggies. - Dried thyme (1 teaspoon): Thyme brings an earthy note to the dish. - Sea salt and black pepper: These seasonings enhance all the flavors. - Fresh chives or parsley: Finely chopped for garnish, they brighten up the soup. If you need to make swaps, here are some ideas: - Potatoes: Try cauliflower for a low-carb option. - Almond milk: Use coconut milk for a richer flavor. - Vegetable broth: Make your own or use low-sodium options for less salt. - Olive oil: Avocado oil can stand in if you prefer. - Calories per serving: About 200 calories. - Macros: - Carbohydrates: 32 grams - Fats: 7 grams - Proteins: 4 grams - Potatoes: They are a great source of potassium and Vitamin C. - Leeks: Packed with antioxidants, they support heart health. - Garlic: Known for boosting the immune system and promoting heart health. - Almond milk: Low in calories and high in Vitamin E, it's good for skin health. This soup is not just tasty but also full of good nutrients! {{ingredient_image_2}} 1. Slicing leeks and onions: First, take the large leeks. Cut off the dark green tops and the roots. Slice the white and light green parts thinly. Rinse them well to remove any dirt. Next, dice the medium onion into small pieces. This adds great flavor to the soup. 2. Preparing the potatoes and garlic: Peel the four medium potatoes and cut them into 1-inch cubes. This size helps them cook evenly. Then, mince the three cloves of garlic. Minced garlic adds a nice punch to the soup. 1. Sautéing the leeks and onions: In a large pot, heat two tablespoons of olive oil over medium heat. Once hot, add the sliced leeks and diced onion. Sauté them for about 5 to 7 minutes. Stir often until they become soft and clear. This step builds a great base flavor. 2. Blending the soup for creaminess: After the leeks and onion soften, add the minced garlic. Cook for one more minute, just until you smell the garlic. Then, add the diced potatoes and dried thyme. Stir everything together for 2 minutes. Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat and let it simmer for 20 minutes. After that, blend the soup using an immersion blender until smooth. If you don't have one, carefully use a stand blender. Mix in one cup of almond milk and season with salt and pepper to taste. - Recommended garnishes: When ready to serve, ladle the soup into bowls. Top with finely chopped chives or parsley for a fresh touch. - Ideal pairing options: This soup pairs well with crusty bread or a light salad. Enjoy this creamy vegan potato leek soup warm for a comforting meal. To make your creamy vegan potato leek soup even better, try adding some herbs and spices. Fresh thyme or rosemary can boost the taste. You can also add a pinch of smoked paprika for a nice twist. Using homemade broth adds a lot of flavor. If you don't have time, store-bought broth works too. Just check that it is low-sodium to control the salt in your soup. An immersion blender is great for blending soups. It saves time and makes less mess. Just blend until smooth and creamy. If you use a regular blender, be careful. Always vent the lid to let steam escape. When cooking garlic, watch closely. Garlic can burn quickly and turn bitter. Stir it constantly for about a minute. This keeps it fragrant and tasty. Don’t overcook your leeks or garlic. Overcooked leeks lose flavor and become mushy. Garlic can turn bitter if cooked too long. Add them at the right time for the best taste. Make sure to season adequately. Taste your soup before serving. Add salt and pepper to enhance the flavors. A little can make a big difference! Pro Tips Use Fresh Herbs: Fresh thyme or chives will enhance the flavor profile of your soup significantly. Add them just before serving to keep their vibrant taste. Customize Your Creaminess: Adjust the amount of almond milk based on your desired creaminess. For a richer texture, consider adding a splash of coconut cream. Flavor Boosters: For additional depth, consider adding a splash of white wine or a squeeze of lemon juice just before serving. Garnish with Texture: Top your soup with crispy croutons or roasted chickpeas for an added crunch that complements the creamy base. {{image_4}} You can change the taste of this soup easily. For a spicy kick, add chili or red pepper flakes. This adds warmth and depth to the dish. You can also try different plant-based milks. Coconut milk brings a rich flavor, while soy milk keeps it light. Each choice makes the soup unique and tasty. To add more texture, you can include other vegetables. Carrots and celery work well. They add crunch and a bit of sweetness. If you love a bit of crunch, top the soup with croutons or seeds. This gives contrast to the smooth soup. You can experiment with different toppings to make it your own. To keep your creamy vegan potato leek soup fresh, follow these steps: - Let the soup cool down to room temperature. - Transfer it to an airtight container. Glass or plastic works well. - Store the container in the fridge for quick access. If you want to freeze the soup: - Leave some space in the container to allow for expansion. - Label it with the date. - Freeze for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat gently on the stove over low heat. Stir often to keep it smooth. In the fridge, your soup will last for about 4 to 5 days. Keep an eye out for these signs that it has spoiled: - Unpleasant smell or off-taste. - Changes in color or texture. - Mold on the surface. If you notice any of these, it’s best to toss the soup. Enjoy your cooking! Yes, you can make this soup ahead of time. To prepare in advance, follow these steps: - Cook the soup as directed and let it cool. - Store it in an airtight container in the fridge for up to three days. - To reheat, pour the soup into a pot. Heat it over low heat until warm. - If the soup thickens, add a splash of vegetable broth or almond milk to thin it out. This soup tastes great the next day, as the flavors blend even more! Yes, this soup is gluten-free. Most vegetable broths do not contain gluten, but always check the label. If you use homemade broth, you can be certain it is gluten-free. All other ingredients, like potatoes, leeks, and almond milk, are also gluten-free. Enjoy this dish without worry! To make this recipe low-carb, you can swap out the potatoes. Here are a few ideas: - Use cauliflower instead of potatoes. It creates a creamy texture, just like potatoes. - Zucchini or celery root can also work as lower-carb alternatives. - If you prefer, you can mix in some leafy greens for added nutrition. These swaps will help you enjoy a tasty, low-carb version of this creamy vegan soup! This blog post gave you a clear view of making a delicious soup. We looked at each ingredient, its purpose, and alternatives. You learned about nutrition and the benefits of key ingredients like potatoes and leeks. The step-by-step instructions helped simplify preparation and cooking. With tips to enhance flavor and avoid common mistakes, you are now ready. Enjoy trying variations for texture and spice! Store leftovers correctly to maintain freshness. Dive in, and make this soup your own!

Creamy Vegan Potato Leek Soup

A rich and creamy vegan soup made with leeks, potatoes, and almond milk, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 large leeks (white and light green parts only), thoroughly cleaned and finely sliced
  • 4 medium potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth (homemade or store-bought)
  • 1 cup of unsweetened almond milk (or your preferred plant-based milk)
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of dried thyme
  • to taste sea salt and freshly ground black pepper
  • for garnish fresh chives or parsley, finely chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the sliced leeks and diced onion. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables become soft and translucent.
  • Add the minced garlic to the pot, stirring constantly. Cook for an additional minute, just until the garlic becomes fragrant, being careful not to let it burn.
  • Incorporate the diced potatoes and dried thyme into the pot. Stir everything together, allowing the potatoes to absorb the flavors for about 2 minutes.
  • Carefully pour in the vegetable broth, increase the heat to bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the potatoes can be easily pierced with a fork.
  • Once cooked, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a stand blender—just make sure to vent the lid to allow steam to escape.
  • Return the blended soup to the pot (if using a blender) and stir in the almond milk. Taste and season with salt and freshly ground pepper as required. If needed, reheat the soup gently over low heat until warm.
  • Ladle the soup into bowls, and sprinkle with finely chopped chives or parsley for a pop of color and freshness before serving warm.

Notes

Serve in deep, wide bowls and drizzle a little olive oil on top for a decorative touch.
Keyword leek, potato, soup, vegan