For the Potato Leek Soup, in a 2-quart pot over medium-low heat, melt butter and stir in shallots and leek. My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. I’ll report back after I hear what they have to say! And don’t forget adding a little parsley to the soup before serving, it adds a bright, fresh flavor! Recipe adapted from Simply Recipes. Thanks so much for sharing! Well, let’s just say I have been missing out! Soup store incredibly well. This Best Creamy Vegan Potato Leek Soup is an easy one-pot recipe made with only 5-ingredients in under 30-minutes! My husband and I really enjoyed this soup. These include chives, thyme, oregano, basil, … I used to love potato soup growing up, but since moving to New York, I haven't made a batch. Fry until shallots and leek are very tender but before browned, about 6 to 8 minutes. Healthy Tip: When sauteing  the leeks use water instead of oil to make an oil-free soup. I will definitely make it again! I am on a strict low sodium diet, so left out the salt and used low sodium chicken broth (all veggie broth is too high in sodium…). It's comforting, filling, one pot and easy to make! Leeks: Use 3 medium sized leeks, or 2 large , using the white and light green parts only. Thank you for this beautiful recipe! Set each garlic bulb, cut side up, on a sheet of foil, then drizzle with about 1/2 … 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. Total Time 40 minutes. Literally. And who doesn’t love onions? PRIVACY POLICY + DISCLAIMERS     Vegan Potato Leek Soup – the combination of creamy potatoes, delicate leeks with herbal notes of rosemary and thyme will have you going back for seconds!. Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. It was still insanely creamy and amazing…and not to mention SO easy! Love it! Yukon/yellow? Add in a can of coconut cream and blend up the soup using an immersion blender. just made this, its a great recipe. Taste for seasoning. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. So happy to hear that Dani, thanks a million! Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. You also find this herb in my Potato, Leek & White Bean Soup. This vegan potato leek soup is everything you want a soup to be! The soup is also … This vegan potato leek soup is a healthier version with the same amount of creaminess. I have it on the stove now and I’m getting ready to eat it. Heat the avocado oil in a pot on medium-high heat. Please read my disclosure policy. The proportions of potato, leek and liquid are right on. Remove from the heat and remove the bay leaves. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Potatoes are total comfort food and blending them up in a creamy soup … Adjust the heat as necessary so as not to brown the leeks. Comment Policy: Your feedback is really appreciated! Learn more about TSV →, ABOUT     Did not use coconut cream/milk before in soups. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Vegan Ajiaco (Colombian Potato Soup) I’D LOVE TO HEAR FROM YOU. In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. ★☆. Instant Pot Yellow Split Pea Soup. I topped with chives and served it with gluten free crackers. Rude or insulting comments will not be accepted. , I loved this recipe. Instructions. Print Ingredients. Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3-5 cloves of garlic, minced A bunch of potatoes… about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley ★☆ Add garlic, thyme, and sage and cook, stirring frequently, for another minute. But if you’re like me, a little chunkiness is welcome! we had your waffles for our Easter breakfast and we are making your mushroom gravy and scalloped potatoes later today! Thank you again for the recipe – I look forward to exploring more tasty dishes on your website soon! Delicious. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. You can also freeze larger portions in large ziplock bags or containers. I just made this for lunch today and since it makes a lot, for lunch much of this week. Feel free to peel the potatoes or leave the skin on (I left the skin on). Then add in some spices. 4 potatoes 1 large leek 3 cloves garlic 0,5 liter vegetable stock 0,5 liter water, or more … Updated Mar 29, 2019 / Published: Apr 28, 2018 / This post may contain affiliate links. Find out more about me here. Just sat down to enjoy a bowl absolutely delish This Vegan Potato Leek Soup is one of my top requested soup recipes, along with my Vegan Mushroom Soup and Vegan French Onion Soup. Thanks for the recipe! Creamy and delicious vegan potato leek soup! The perfect soup: simple, straight-to-the-point and genuine. Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. Looking for more ways to use potatoes or leeks? Fab!!! Travel friendly. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. It's so super creamy and cozy! All the best! First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. Begin by roasting the garlic. Cut the top off of each garlic bulb, exposing the cloves. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. 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! Your feedback is really appreciated! Creamy potato leek soup is perfect for your next dinner party and can be made in advance! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! But in this case, it’s okay to take a guess, it’s not crucial to use a specific gram amount. The consistency is not too thick and not too thin; enough to coat the back of a … Serve: Serve warm with chopped parsley, crispy chickpea croutons and a side of crusty artisan bread. This is going to be a new staple in our home. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. leek and potato soup toppings. Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. I am already a huge fan having made my creamy vegan potato soup that I simply adore! Full of texture and taste. pps. Should yield 4 – 5 cups. ★☆ This vegan version uses a few simple ingredients to let the flavours of the ingredients shine. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. This hearty and comforting meal is filling, satisfying and will have you coming back for more! 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. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. . Add the potatoes, vegetable broth, and herbs and give the … I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. Add potatoes, broth, thyme, salt, and pepper. ps. You can buy your leeks already cleaned up nicely, where they’re already trimmed down so that they’re just the inner white and light green parts, or you can buy the whole leeks where it’s the outer dark green parts as well. The creaminess is all thanks to the potatoes, which get half-pureed with an immersion blender (or regular blender), as well as the nutritional yeast, which adds umami to the soup. This soup is spiced very nicely, and the outcome is very creamy and delicious, with the bay leaves and the thyme and the rosemary and the coriander powder and the vegetable stock, and of course you serve it with some fresh chopped chives. My foodie husband will add ham since even though he eats all the vegan food we make, he will always likely add touches of his favorites foods. The addition of the nutritional yeast is optional, but gives the 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. This Vegan Potato Leek Soup fits the bill when it comes to comfort and I make it all year winter long! Thanks for sharing! We have a photo of them in the post. A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. ★☆ Sign up to our email list for an awesome free recipe ebook and to stay updated with all our latest recipes posted to the blog. Add in the thyme, rosemary and coriander powder and sauté. This Vegan Potato Leek Soup is creamy and filling, just the perfect soup for cold winter days! Please read my disclosure policy. It is creamy, hearty, absolutely delicious, and happens to be vegan too. Yes it freezes very well! Instructions. SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). This recipe looks wonderful – potato leek is one my favorites, and I can’t wait to put this on the stove this week! Thanks for the great review. Thank you! But…that’s also the caveat, the flavor is mild! It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! Add leeks and saute until softened, about 5 minutes. dd the leeks and onion and let cook for 3-4 minutes on medium heat; Next, add the garlic and let cook another 2-3 minutes. , Oh my goodness! If you make these Instant Pot Potato Leek Soup, let me know what you think by ★ star … Please do us a favor and rate the recipe as well as this really helps us! They’re in the same family of vegetables as garlic and onions and contain many of … Absolutely Delicious! Your email address will not be published. Thank you , This is a great recipe! So I really think you will love this vegan potato leek soup! This potato leek soup recipe is one of our all-time favorites. When you’re looking for an easy weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal, and pairs well with this Vegan Ceaser Salad on the side. The potato leek soup is the perfect dish for lunch or dinner (or any time of the day really) because it’s: Easy to make. Vegan Potato Leek Soup (The Best and Creamiest!) My favorite way to freeze this soup is in individual small containers that are freezer safe. My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! The flavor is quite strong. Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. 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. This recipe for vegan potato leek soup is so undeniably creamy, rich, hearty and flavourful you may have a hard time believing that it’s totally dairy-free. Comment document.getElementById("comment").setAttribute( "id", "a0a83302ab7e6a020512f522dddfa28d" );document.getElementById("af63aa6a15").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! I have made this recipe so many times. In a large pot or dutch oven, heat oil/water over medium-high. Liquids: Use vegetable broth, water or a combo of the two. If you serve it with some crispy fresh bread and maybe a side salad it can be a very filling main course. Simmer: Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. I have noticed in the past, that the type of potato used can make a big difference in the taste/texture, for the starch content differs greatly in each variety. Preheat the oven to 400°. Reduce heat, cover and simmer until the potatoes are soft and cooked. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices.
2020 vegan potato leek soup