Vegan potato leek soup is a quick yummy soul-warming soup for chilly days of winter and fall. This soup is vegan, rich, creamy, and delicious. This potato leek soup is a creamy potato soup with a sweet oniony flavor of leeks.
Potato leek soup is a warm and comforting dish. It's made by cooking together potatoes and leeks (which are like mild onions) in a tasty broth. After everything is soft and cooked, the soup is blended to make it creamy and smooth. This soup is vegan and without any rich cream. This potato leek soup is also gluten-free, nut-free, and creamy potato soup with a sweet oniony flavor of leeks.
What are leeks?
Leek is similar to spring onions but they come in larger sizes. Basically, this is a vegetable that belongs to the same family as onions (Allium genus). These are bundles of leaf sheaths but are considered stalks. The soft stalk part is used in the dish. Know more about leek here.
Since it belongs to the same family as onions, garlic, shallots, and chives, they taste like them as well but milder too. Saying that it has a strong distinct flavor that tastes mildly sweet, oniony flavor that adds depth to the soups, and stews.
Ingredients you will need:-
Potatoes - any potatoes work fine with this soup.
Leeks - Wash and clean the leeks properly. cut them into rings and then again wash them through a colander passing through the running water.
Garlic - Fresh garlic adds a strong flavor to the soup. However, you can also substitute the fresh garlic with garlic powder.
Seasonings - Parsley, rosemary, ground coriander, bay leaf. For a curry flavor, you can also add
Vegetable broth - a must for soups for additional flavor. Can substitute with a broth powder mix.
Coconut cream - or coconut milk for a creamy soup.
Salt & pepper - broth may have the salt. check before adding any further salt to the soup
How to make vegan potato leek soup?
Start the instant pot on SAUTE mode for 5 minutes. Add bay leaf, and garlic and saute for 15 - 20 sec. Then add the diced leek followed by potatoes. Add the spices and broth. Deglaze the pot before closing the lid. Close the lid. SEAL the pressure valve. Cancel the SAUTE mode. Start the instant pot on PRESSURE COOK mode for 5 minutes. Once it beeps, let it be on natural pressure release for 5 minutes. Then quick release the rest pressure. Remove the lid.
Add coconut cream or coconut milk and blend it using a hand blender or regular blender. Garnish with fresh herbs or chives. Serve hot.
Stovetop Method -
Heat oil in a Dutch oven or heavy-bottom pot or pan. Add garlic minced and saute for a few seconds. Add chopped leek and saute for a minute. Then add diced potatoes followed by the spices and herbs. Add vegetable broth. Simmer till potatoes are cooked well. Once cooked, remove the bay leaf and blend the rest into a puree. Add chopped fresh cilantro leaves or any herbs of choice.
How to store and reheat?
This vegan potato leek soup stays good for up to 4 - 5 days in the refrigerator when stored properly in an air-tight jar. You can also store in the freezer for up to 2 - 3 months. While freezing, freeze in portion size that you can defrost to consume and after defrosting once, you may not be required to freeze further.
How to cut the leeks?
Cutting leeks is important too but not very tricky. When you get it in your hands, you can surely differentiate the structure of this. Remove the top hard leafy parts and discard them. Now slice the soft stalk into pieces. Now clean them properly since they grow underground and may carry mud and dirt along with them.
Can I make this potato leek soup oil-free?
You can also make this completely oil-free by skipping one step. To make this oil-free, dump all the ingredients in a pot/pan/dutch oven. or instant pot or slow cooker. Cook as instructed depending on the method. Then blend them to a puree, and simmer again. Add coconut milk for a smooth creamy texture.
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Potato Leek Soup
Vegan Potato Leek Soup
Equipment
Ingredients
- 1 lb potatoes
- 2 stalks leek
- 1 cup vegetable broth
- 4 garlic cloves
- 1 bay leaf
- ½ tsp parsley
- ½ tsp rosemary
- ¼ cup coconut milk
- salt to taste
- ¼ tsp black pepper
- 1 tbsp cilantro for garnish
Instructions
- Start the instant pot on SAUTE mode for 5 minutes.
- Add bay leaf, garlic and saute for 15 - 20 sec.
- Then add the diced leek followed by potatoes.
- Add the spices and broth.
- Deglaze the pot before closing the lid.
- Close the lid. Cancel the SAUTE mode.
- SEAL the pressure valve.
- Start the instant pot on PRESSURE COOK mode for 5 minutes.
- Once it beeps, let it be on natural pressure release for 5 minutes.
- Then quick release the rest. Remove the lid.
- Add coconut cream or coconut milk and blend it using a hand blender or regular blender.
- Garnish with fresh herbs or chives. Serve hot.
Stovetop Method
- Heat oil in a Dutch oven or heavy bottom pan.
- Add garlic minced and saute for a few seconds.
- Add chopped leek and saute for a minute.
- Then add diced potatoes followed by the spices, herbs.
- Add vegetable broth. Simmer till potatoes are cooked well.
- Once cooked, remove the bay leaf and blend the rest into a puree.
- Add chopped fresh cilantro leaves or any herbs of choice.
Video
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