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    Home » Recipes » Soups & Stews

    April 15, 2015 27 Comments

    Leek and Potato Soup

    1.2K shares
    Jump to Recipe

    So when I made my Creamy Vegan Potato Soup, you guys were like, "helloooo put leeks in that bad boy"! Ok, I don't think anyone specifically said that, but that's the way it played in my head. So I did, I put leeks in that bad boy. More excuses to eat potato soup are always a good idea.

    I tend to make potato soup when I have nothing left in my fridge. When produce is low, let root veggies save the day! Potatoes are always there like the proud spuds they are. You may think that means I am hating on my potatoes, but maybe it's an unconscious -save the best for last- strategy. Either way, I am never sad when it turns into a potato soup kinda day.

    Leek-and-potato-soup



    The Creamy Vegan Potato soup is richer and heartier. With the addition of coconut milk it has a wonderful creamy consistency. It's fab for winter. This Leek and Potato Soup, is a celebration of spring! A little lighter, a little fresher, a blend of bright ingredients. Top with a swirl of hot sauce just to give your tastebuds a friendly kick.

    leek-and-potato-soup-vegan

    These ↓↓↓ are leeks, in case you didn't know. Aren't they pretty?

    leeks

    They make a good fan if you ever get hot waiting in line at the register. (Be prepared for weird looks). If you aren't familiar with leeks they are kind of like giant green onions. The pretty fan of leaves are the part you don't eat, they are super tough, so bye bye pretty big leaves.

    prepare-leeks-for-soup

    Cut off all the dark green parts, then slice the leeks in half lengthwise. Now peel the layers apart and make sure to wash in-between them. There is often dirt hidden between the layers. Sandy soup = Bad soup.

    saute-leeks-and-garlic

    Slice up the leeks using the white and light green part of the leek, but not the dark green tougher leaves. Heat olive oil in a pan and toss in those babies along with the chopped garlic. Sauté them  lightly until they start getting lovely golden flecks.

    cook-leek-and-potato-soup

    Toss in the potatoes along with the rest of the veggies, the spices, and the vegetable broth, cover and bring to a simmer. Cook for about 2o minutes until the potatoes are easily pierced with a fork. Remove the bay leaf, then blend the soup to creamy deliciousness. If you prefer a chunkier soup, then blend about ⅓ of the soup, and then stir it back in. Mix in the unsweetened non-dairy milk, bring back to a simmer, and server with a drizzle of hot sauce (if desired) along with some some crusty bread.

    easy-leek-and-potato-soup

    Print Recipe
    4.86 from 7 votes

    Leek and Potato Soup

    A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread. 
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Soup
    Cuisine: American, Canadian
    ingredient tag: potatoes
    Servings: 8 servings
    Calories: 118kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon olive oil
    • 3 medium leeks (about 4 cups), white and light green parts only, thinly sliced
    • 3 cloves garlic, minced
    • 6 cups vegetable broth (1.5 litres)
    • 3 medium russet potatoes (4-5 cups), peeled and chopped
    • 3 ribs celery, chopped
    • 1 bay leaf
    • ½ teaspoon dried thyme leaves
    • 2 cups non-dairy milk (such as soy or almond)
    • Salt & pepper to taste
    US Customary - Metric
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    Instructions

    • In a large soup pot, heat the olive oil over medium heat. Add the leeks and garlic and lightly sauté for about 10 minutes until softened and there are some browned bits.
    • Add the vegetable broth, potatoes, celery, bay leaf, and thyme and to the pot. Cover and bring to a simmer. Let simmer for about 15 - 25 minutes until the potatoes are soft and easily pierced with a fork.
    • Remove the bay leaf and then use an immersion blender to blend the soup. Alternatively, you can use a standing blender, blending the soup in small batches at a time. Be careful that hot soup doesn't explode out of your blender! Keep the batches small, and start at the lowest speed. If you like a chunky soup, blend about â…“ of the soup and then mix back in.
    • Return soup to pot, stir in non-dairy milk, and season to taste. Bring back to a simmer and serve hot.

    Nutrition

    Calories: 118kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Featured Ingredient: Leeks.

    Bon Appetegan

    Sam.

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    Reader Interactions

    Comments

    1. Sam says

      December 09, 2022 at 11:33 am

      Tried this soup last night, and it was super tasty! Added some fresh dill and a squeeze of lemon juice at the end. I think this is a new favourite - thanks for the recipe!

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:30 am

        Wonderful!

        Reply
    2. Christiane says

      November 30, 2022 at 1:25 am

      5 stars
      Soup season is here! Very easy recipe. Excellent!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:33 pm

        So happy you loved it! 🙂

        Reply
    3. Amanda says

      January 13, 2021 at 8:27 am

      4 stars
      I made this soup for the first time today and it is delicious! I just wish I had bought some nice crusty bread to go with it

      Reply
    4. Sue says

      January 09, 2019 at 9:02 pm

      5 stars
      Great soup! I skipped the celery (because I dislike cooked celery almost as much as I dislike nutritional yeast). I also skipped the bay leaf and thyme (because I'm that lazy) but added garlic salt, which was a great choice. I only had 2 leeks and I wish I had more to really up the leek flavor. I did not peel the potatoes (again, lazy.) I used my immersion blender in the cooking pot, jumping around from chunk to chunk but left quite a few potato chunks for yummy fun. It wasn't until bedtime that I noticed the splattered bits of soup on my shirt. Oh well, as I said, it was fun.
      Everyone in the house loved this soup!

      Reply
      • Sam Turnbull says

        January 10, 2019 at 10:48 am

        So happy you enjoyed it, Sue 🙂

        Reply
    5. Johanna B. says

      June 03, 2018 at 10:13 am

      5 stars
      The perfect soup for winter or any cool, rainy days (which we have a lot of here in Scotland :D). It's easy to make and really yummy. There really isn't much else I could say, go and try for yourself.

      Reply
      • Sam Turnbull says

        June 03, 2018 at 11:46 am

        Haha! Perfect!

        Reply
    6. Selene says

      November 07, 2017 at 8:31 pm

      5 stars
      This soup is amazing, I cooked it today and I love it already, It's so tasty and easy. Thank you for this recipe.

      Reply
      • Sam Turnbull says

        November 08, 2017 at 1:26 pm

        You're most welcome, Selene! Thrilled you love it 🙂

        Reply
    7. rory says

      October 01, 2017 at 3:35 pm

      5 stars
      another delish (and easy) recipe! i just made the leek and potato soup and am sipping it from a mug as i post this comment. simple, wholesome, and home-cooked food that tastes really good makes me happy; and i am so happy right now! 🙂 thank you!!

      Reply
      • Sam Turnbull says

        October 02, 2017 at 9:30 am

        Awww! SO happy you're so happy! 😀

        Reply
    8. Amanda says

      January 08, 2017 at 5:41 am

      5 stars
      We really liked this recipe. It's super easy and flavorful. I added carrots to mine. Next time I think I will add some white beans as well for a little protein. Yum!

      Reply
      • Sam Turnbull says

        January 08, 2017 at 9:11 am

        Yay! So happy you liked it Amanda 🙂

        Reply
    9. Kathleen Dunford says

      January 01, 2016 at 4:54 am

      I'm going to make this today, sounds yummy. Xx

      Reply
      • Sam says

        January 03, 2016 at 10:04 am

        I hope you love it!

        Reply
    10. Srivani McIntosh says

      April 22, 2015 at 8:01 am

      Yummy... I love Leek & Potato soup... so this post was a perfect opportunity to make some! Thanks Sam. This is a great and simple recipe. I actually didn't peel the potatoes, just scrubbed them very well - there are so many nutrients in the skin and it still blends up extremely well; and truth be told, I just plain HATE peeling potatoes! I also added a bit of dill at the end - just because I love dill. 🙂 Our 21 month old daughter LOVED the soup, she ate 2 servings!

      Reply
      • Sam says

        April 22, 2015 at 10:15 am

        Ha! Absolutely, if you hate potato skin peeling, don't do it! So happy you and your daughter loved the recipe! Thanks for continuing to come back and leave comments Srivani. I know other readers love knowing how the recipes turn out. 😀

        Reply
    11. Linda @ Veganosity says

      April 16, 2015 at 10:47 am

      Potato leek soup is one of my favorites. I usually use almond milk so the coconut milk in yours has my attention.

      Reply
      • Sam says

        April 16, 2015 at 2:26 pm

        Oh yes it's so yummy! Very rich and creamy when you use coconut milk 🙂

        Reply
    12. Jenn S. says

      April 16, 2015 at 10:22 am

      Yum! I love a good potato soup! I always tend to make soups when food is running low in our house too. It's so easy to throw in whatever odds and ends are left from the week. Love it!

      Reply
      • Sam says

        April 16, 2015 at 10:31 am

        Yes, exactly! A great way to rescue the remaining veggies, and it's always so satisfying!

        Reply
    13. Full of Beans says

      April 16, 2015 at 8:59 am

      Sam!
      What a fun post - I love how you write

      Reply
      • Sam says

        April 16, 2015 at 10:30 am

        Aww shucks! Thank you so much 🙂

        Reply
    14. Neil says

      April 16, 2015 at 8:07 am

      Nice, I love potato soups. Spuds are so adaptable and delicious. The Sorrel is sprouting in our garden and I was thinking that it would be a great ingredient to use in your next tater creation.
      Sorrel tastes a lot like lemon and really nails the spring taste buds.
      Cheers,
      Hedgerow Guy

      Reply
      • Sam says

        April 16, 2015 at 10:30 am

        Yum sorrel sounds yummy! I love lemony flavours.

        Reply

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