Even Samwise Gamgee knew: Potatoes are delicious in every form and this vegan potato leek soup is no exception! Creamy, comforting and easy to make.
Deep underground, beneath a flourishing garden, lived a mole with a passion for cooking. He wasn’t just any cook, he was the go-to chef for his mole friends, mice, and other critters. Root vegetables were his specialty, as he could gather them undetected from the gardener’s beds.
Each night, while the world above slept, he tunneled carefully through the earth. Potatoes, onions, and carrots became his treasures, pulled effortlessly, or sometimes with great effort, into his cozy burrow. Deep in another part of his tunnels, he discovered a tiny salt mine. With his mole-sized pickaxe, he mined just enough to season his delicious creations.
One quiet evening, he examined his latest finds: plump potatoes, sweet onions, and one enormous leek. His little mole brain started to whirl with ideas. Soon, inspiration struck! A warm, comforting potato leek soup to share with his friends.
Ingredients for Potato Leak Soup
- Potatoes
- Leek
- Plant Milk
- Vegetable Stock
- Vegan Butter
- Dried Thyme
- Bay Leaf
- White Wine Vinegar
- Dried porcini mushrooms (optional)
Does it get as flavour-dense and creamy as the classic?
You don’t need to worry about missing the creaminess of classic potato leek soup. The right ingredients make all the difference. Firstly, choose starchy potatoes and unsweetened plant milk for a rich, creamy base. Furthermore, for extra flavor, you can simply add extra vegan butter at the start or finish it off with plant based cream. The blending technique also matters—smooth or blended more coarsely, both taste amazing.
What’s a good plant-based cream to use for this potato leek soup?
Adding plant-based cream to your soup is optional but can elevate its flavor and texture. Oat cream is a great choice, as its neutral, slightly sweet taste complements the soup really well. Personally, I would avoid using coconut or soy cream as their stronger flavors might not suit everyone. However, if you’re out of cream, you can simply add a tablespoon of vegan butter for extra richness. Alternatively, increase the ratio of plant milk to water during the cooking process.
What about the economics?
This soup is incredibly budget-friendly, requiring just a few simple ingredients. It’s also perfect for meal prep, as the flavors only get better over time in the fridge. Additionally, with its naturally gluten-free and allergy-friendly ingredients, it suits a variety of dietary needs. Additionally, it’s quick to make, with just 10 minutes of prep and 30 minutes of cooking. Affordable, easy, and versatile, so it pretty much checks all the boxes!
What can I serve with potato leek soup?
Potato leek soup pairs perfectly with fresh bread or crunchy croutons. Garnish with fresh thyme for a burst of flavor, or use dried thyme during cooking, be aware that it’ll blend into the soup though. If you’re feeling extra fancy, add mushrooms. Small pieces of dried porcini mushrooms cooked and blended in the soup or roasted fresh ones stirred in at the end.
What protein can I add to potato leek soup?
Since the soup is already creamy, mixing in beans, lentils, or chickpeas can make it overly thick—and we don’t want you eating it with a fork. A better option is to add protein as a garnish, like pumpkin seeds, sunflower seeds, or even a sprinkle of toasted nuts. If that’s not enough, pair the soup with a quick side salad. A green salad with beluga lentils, or one with red onions and kidney beans, works beautifully. The cold freshness and acidity of the salad balance the warm, creamy soup and round out the meal pretty well.
Is potato leek soup meal prep friendly?
Absolutely! Potato leek soup, as most creamy soups, is basically the royalty of meal prep. It keeps well in the fridge for up to a week (just make sure to refrigerate it quickly and don’t let it sit out too long). You can also cook a big batch and freeze it in portions for months. To reheat, simply add a splash of water to loosen it up, since cream soups tend to thicken as they rest. In fact, the flavor often gets even better after a day or two in the fridge as it sets and develops more depth. Pair it with fresh bread, a side salad, croutons, or herbs, and you’ve got a meal that feels fresh every time.
Vegan Potato Leak Soup
Ingredients
- 1 leek (300g)
- 5 big starchy potatoes (cubed)
- 30 grams/ 2 tbsp vegan butter
- ½ tsp dried thyme (use double if fresh)
- 500 ml/ 2 cups unsweetened plant milk (the more fat the better)
- 1.5 l/ 6 ⅓ cups vegetable stock or water
- 1 tsp white wine vinegar
Optional
- 1 tbsp dried porcini mushrooms
- croutons
- fresh bread or baguette
Instructions
- Slice off the tough outer layers of the leek and rinse them well to remove any hidden dirt. Make sure to wash between the leaves, as leeks tend to trap soil. Then, slice the leek into rings — don't worry about precision since everything will be blended later. Peel the potatoes and cut them into small cubes for even cooking.
- Melt the vegan butter in a large pot over high heat. Add the sliced leek and let it sizzle, stirring frequently, for about 5 minutes until it starts to brown. Once you see golden bits forming, reduce the heat to medium-high. Stir in the potato cubes and let them roast together for another 5 minutes.
- Next, add a generous amount of salt—at least one teaspoon—along with pepper, dried thyme, a bay leaf, and dried mushrooms (if using). Stir everything well to coat the vegetables in seasoning. Once the ingredients start sticking slightly to the bottom of the pot, pour in 500ml of unsweetened plant milk to deglaze. Stir gently, loosening any browned bits to build extra flavor.
- Let the mixture simmer in the plant milk over medium heat for another 5 minutes until it thickens slightly. At this stage, it should be rich, creamy, and extra flavorful. Don't worry f it seems a bit too salty, as the next step will balance it out. Now, pour in water or vegetable stock, stirring well to combine. Let the soup cook gently for about 20 minutes, until the potatoes are soft and can be easily mashed with a fork.
- After cooking, stir in a tablespoon of white wine vinegar and let the soup sit off the heat for a few minutes. Then, blend until completely smooth, making sure no chunks remain. If you have time, let it rest a bit longer to allow the flavors and consistency set. Serve warm with croutons or fresh bread for the perfect comforting meal. Enjoy!
Is potato leek soup healthy?
I’d say yes, because it’s such an adaptable dish. There’s no heavy use of fat or sugar, which makes it a good option for anyone watching their calories. But the real benefit is how allergy-friendly it can be. As long as you choose a plant milk or broth that suits your dietary needs, there aren’t really any common allergens in the soup. That makes it perfect for sharing at gatherings, since most people can enjoy it without worrying about what they can and can’t eat.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed making this soup, make sure to check out these simple, but rich Korean soup base next.
