Use an immersion blender to purée the soup. Warming and filling, this soup is perfect for a tasty lunch or light supper. Add the potatoes, cashews, broth, bay leafs, thyme and pepper. Serve topped with crispy chickpea croutons and chopped fresh parsley, and pair with your favorite crusty artisan bread, naan or gluten-free Socca Flatbread to soak up the juices. Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive. Potato Leek Soup has been on my ‘to-make’ list for some time now, and I’m so thrilled to share this version that I’ve perfected and simplified over the years … and it also happens to be vegan! Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. This one pot potato soup recipe is very simple with just 5 basic ingredients. Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Remove the bay leaf and transfer the mixture to a blender, working in batches. This Leek & Potato soup is going to be a firm favourite over the colder months. I love to hear what you think, or any changes you make. Buttery leeks with delicate herbs and creamy potatoes make this soup perfectly creamy and tasty. Looking for more ways to use potatoes or leeks? Taste for seasoning. Home » Appetizers » Vegan Potato Leek Soup (The Best and Creamiest! Drain water from … Comment document.getElementById("comment").setAttribute( "id", "a2cf456a2ee46cf2dfe23f930666d2ad" );document.getElementById("af63aa6a15").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! It is creamy, hearty, absolutely delicious, and happens to be vegan too. Potato & Leek Soup (Vegan) Yield: 6 - 8. This is my vegan version. Simply re-warm on the stovetop or the microwave. I had even frozen a bunch and it thawed wonderfully. And in addition to being creamy, cozy and super delicious, it is also really nutritious. It’s the perfect recipe for those looking for potato leek soup … Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Rude or insulting comments will not be accepted. Herbs: I used dried thyme, but a few fresh sprigs would be great too. What you’ll need for leek and potato soup: Vegan butter; Onion; Garlic; Leeks; Potatoes; Vegetable stock; Dijon mustard; Fresh thyme; Agave/maple syrup; Vegan cream; The vegan butter is … Healthy Tip: When sauteing the leeks use water instead of oil to make an oil-free soup. But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista, 16 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Budget Friendly, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Low-Fat, Oil-Free, One Bowl (Or Pot), Puree Soup, Quick + Easy Vegan Recipes, Quick + Easy Vegan Weeknight Dinners, Refined Sugar Free, Savory, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Vegan Soup Recipes, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Potatoes: You can use any variety of potatoes for soup. Well, let’s just say I have been missing out! And I mean a ton. Simmer: Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. https://www.jamieoliver.com/recipes/vegetables-recipes/leek-and-potato-soup That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. This potato leek soup recipe is one of our all-time favorites. Please do us a favor and rate the recipe as well as this really helps us! Place the vegetables into a saucepan and add the stock. Leave a comment and rate it below. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Keywords: Potato, Leek, Soup, entree, vegan, gluten-free, oil-free, easy. Love this soup and so does the family! Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. Ideal when you’re busy running around the kitchen. Ingredients for Vegan Leek and Potato Soup. Nutrition facts label provided … Try our super simple cooking mode. Your email address will not be published. Cook for 3-4 minutes until starting to soften. Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth. Prep Time: 15 minutes. Vegan Leek and Potato Soup. If you buy the whole leeks, be sure to cut all those outer dark green parts and root ends away so that all you’re left with is the white and light green parts. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. But…that’s also the caveat, the flavor is mild! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. ★☆ Turn the heat down to low and let the soup simmer for 15 minutes or until the potatoes are tender. You won't need to buy anything fancy to make this soup - just basic kitchen staples that are inexpensive and easy to find. Vegan Leek and Potato Soup 50 minutes. Remove from the heat and remove the bay leaves. Add in a can of coconut cream and blend up the soup using an immersion blender. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. I made it! I am already a huge fan having made my creamy vegan potato soup that I simply adore! Slice the white and light green parts of the leeks. Heat the oil in a large pan and add the onions, potatoes and leeks. It is basically made of fresh vegetables such as potatoes, carrots, leek, … Hi Joanna, I haven’t used a crockpot so far so I don’t have any tips, but so happy you love the soup! It’s super easy to make and just happens to be vegan … This hearty and comforting meal is filling, satisfying and will have you coming back for more! Total Time: 35 minutes. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. The flavor of this soup is deliciously mild. Learn more about TSV →, ABOUT My favorite way to freeze this soup is in individual small containers that are freezer safe. ★☆ It’s also perfect for meal prep! cover the pot, turn the heat and and bring to a boil. Any thoughts on how this would turn out if made in a crockpot? Lazy Potato Leek Soup Makes a lot. It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! This vegan potato soup recipe is truly as versatile as it is delicious! Add in the thyme, rosemary and coriander powder and sauté. Cream-based soups are a classic cooking method, but there are truly so many more options and ways to create that velvety texture in soups. 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