Imagine a steaming bowl of creamy Potato Leek Soup, the savory aroma of leeks and rosemary wafting through your kitchen.
This vegan delight isn’t only simple to prepare but also offers a comforting embrace on a chilly day.
As the leeks soften and the potatoes turn tender, the flavors meld into a velvety harmony.
Let’s bring this heartwarming soup to life and savor its delightful goodness together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, sliced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegan Potato Leek Soup, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Initial Preparation (5 minutes):
- Read through the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
- Preparation (15 minutes):
- 0:00 – Start by preparing the ingredients.
- 0:00 – Slice the leeks (white and light green parts only).
- 0:05 – Mince the garlic.
- 0:07 – Peel and dice the russet potatoes.
- 0:12 – Measure out the olive oil, vegetable broth, almond milk, and spices (salt, black pepper, thyme, rosemary).
- Cooking (30 minutes):
- 0:15 – Heat olive oil in a large pot over medium heat.
- 0:16 – Add sliced leeks to the pot and sauté for 5 minutes until soft.
- 0:21 – Stir in the minced garlic and cook for an additional 1 minute.
- 0:22 – Add diced potatoes and stir to combine.
- 0:23 – Pour vegetable broth over the vegetables and bring to a boil.
- 0:25 – Reduce heat to low and simmer for 20 minutes until potatoes are tender.
- Cooling and Blending (10 minutes):
- 0:45 – Remove the pot from heat and allow it to cool slightly for about 5 minutes.
- 0:50 – Carefully blend the soup using a blender or immersion blender until smooth.
- Finishing Touches (5 minutes):
- 0:55 – Return the soup to the pot and stir in almond milk, salt, black pepper, thyme, and rosemary.
- 0:56 – Heat the soup over low heat until warmed through.
- Final Steps (5 minutes):
- 1:00 – Taste and adjust seasoning if necessary.
- 1:02 – Serve hot with a garnish of fresh parsley if desired.
This timeline allows for organized preparation and cooking, ensuring that the soup is ready to be enjoyed in just over an hour.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add sliced leeks and sauté for 5 minutes until soft.
Stir in minced garlic and cook for an additional 1 minute.
Add diced potatoes to the pot and stir to combine.
Pour vegetable broth over the vegetables and bring to a boil.
Reduce heat to low and simmer for 20 minutes, until potatoes are tender.
Remove the pot from heat and allow it to cool slightly.
Carefully blend the soup using a blender or immersion blender until smooth.
Return the soup to the pot and stir in almond milk, salt, black pepper, thyme, and rosemary.
Heat the soup over low heat until warmed through.
Serve hot with a garnish of fresh parsley if desired.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the creamy soup.
- Green Salad: Pair with a fresh green salad for a balanced and nutritious meal.
- Roasted Vegetables: Add a side of roasted vegetables for a hearty and colorful plate.
- Grilled Tofu: Serve with grilled tofu slices for an added protein boost.
- Vegan Cheese Toast: Top some toast with vegan cheese and broil until bubbly for a savory complement.
Storage
Store Vegan Potato Leek Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Reheat as needed.
Freezing
To freeze Vegan Potato Leek Soup, let it cool completely.
Then, transfer to airtight containers. Leave space for expansion.
Label with the date and freeze for up to three months for best quality.
Reheating
To reheat vegan potato leek soup, gently heat it on the stove over low-medium heat.
Stir occasionally.
Alternatively, microwave in short intervals.
Stir in between, until warmed through.
Final Thoughts
Vegan Potato Leek Soup is a comforting and delicious dish that’s perfect for any occasion.
It’s easy to prepare with simple ingredients and takes less than an hour from start to finish.
The creamy texture combined with the subtle flavors of leeks and herbs makes it a favorite for many.
This soup isn’t only vegan but also hearty and satisfying.
Whether you’re serving it as a main course or a starter, it’s sure to impress.
Enjoy it hot, garnished with fresh parsley for an added touch.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Russet Potatoes?
You can definitely swap sweet potatoes for russet potatoes. They’ll add a sweeter, richer flavor and a vibrant color to your dish. Just make sure you adjust cooking times slightly, as sweet potatoes may cook faster. Enjoy!
Is There a Nut-Free Alternative to Almond Milk?
You can easily swap almond milk with oat milk or soy milk for a nut-free option. Both provide a creamy texture without nuts, keeping your dish deliciously smooth and safe for those with nut allergies.
How Can I Make the Soup Spicier?
To spice things up, add diced jalapeños or a pinch of cayenne pepper while sautéing the leeks. You can also stir in red pepper flakes or a splash of hot sauce before serving for extra heat.
Can I Substitute Fresh Thyme and Rosemary for Dried?
You can definitely use dried thyme and rosemary instead of fresh. Just remember to halve the amount since dried herbs are more concentrated. They’ll infuse your dish with amazing flavors, adding a delightful aroma to your creation. Enjoy!
Is This Soup Suitable for Freezing?
Yes, you can freeze it. Make certain the soup cools completely before transferring it to airtight containers. Leave some space for expansion. Thaw in the fridge overnight and reheat gently on the stove for best results.
Vegan Potato Leek Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks white and light green parts only, sliced
- 3 cloves garlic minced
- 4 medium russet potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and sauté for 5 minutes until soft.
- Stir in minced garlic and cook for an additional 1 minute.
- Add diced potatoes to the pot and stir to combine.
- Pour vegetable broth over the vegetables and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, until potatoes are tender.
- Remove the pot from heat and allow it to cool slightly.
- Carefully blend the soup using a blender or immersion blender until smooth.
- Return the soup to the pot and stir in almond milk, salt, black pepper, thyme, and rosemary.
- Heat the soup over low heat until warmed through.
- Serve hot with a garnish of fresh parsley if desired.
Notes
