Soup is simple, and this vegan leek and potato soup is especially so, it’s a one-pot meal made from only a handful of ingredients. Also, this is one recipe that is great to use up those leftover potatoes, from when you made your vegan cottage pie, or bangers and mash and didn’t need a whole sack of Marris Pipers. For another alternative on what you can do with your spare spuds have a read of our vegan potato cakes recipe.
For this potato and leek soup though you aren’t going to have to do much more than boil some potatoes, fry some chopped leaks, add some veggie stock, blend it down, season and serve. For the detailed version of that, keep reading. We’re not going to recommend any specific type of potato, because honestly any will work fine and the idea here is that we aren’t wasting whatever it is that we’ve got in the cupboard. And other than the leeks, we expect you will already have most if not all of the ingredients you need at home.
If you are looking for more great seasonal recipes then take a look at Nutriciously’s 7 day vegan meal plan for fall and winter (affiliate link), and enjoy healthy, colourful, and cosy meals and snacks! Perfect for the colder weather.
Vegan Leek and Potato Soup Ingredients
500 g potatoes
500 g leeks
2 tsp minced garlic
600 ml vegan vegetable stock
400 ml can of coconut milk
1 tbsp of vegetable oil
1 whole nutmeg (to grate)
Ground salt and pepper (to taste)
Vegan Leek and Potato Soup Recipe
Beginning with some food prep, you will need to peel and then chop up 500 g of potatoes. Cut them into cubes, making sure that every single potato piece is cooked through when we get to boiling them in a tasty vegetable stock.
Next, you need to thoroughly wash the leeks before you chop them, they are proficient at holding dirt between each leaf. We have honestly never found a leek that doesn’t look as though it has been used as a trowel, so don’t skimp on the rinsing, unless you want to have a gritty texture in your soup.
Chop off and discard the green tougher parts of the leeks, you want to use only the white and light green softer, less stringy sections in the soup. Chop the leek into thin ring sections, so that like the small potato cubes, the leek will be easier to soften and blend smoothly.
There is no reason why you shouldn’t measure out 600 ml of vegan veggie stock now as well, use your favourite brand and follow their mixing ratio guide on the pack and adjust for the 600 ml you need for this batch of soup.
To start cooking, heat a stock pot over medium heat, and once it’s hot add 1 tablespoon of oil, followed by the chopped leeks and 2 generous teaspoons of minced garlic. Stirring occasionally, cook until the leeks start to soften, but avoid letting the garlic brown too much.
Tip in the diced potatoes, pour on the vegetable stock, cover the pot, let everything heat up, and simmer away for 15 minutes. When the timer goes off, lift the lid and with a sharp knife poke a potato or two and check that they are soft, and should likely slide back off the knife instead of sticking to it. If needed, let the potatoes simmer for another few minutes, and then check a second time.
Finally, ready your hand blender. But just before you do, give the freshly boiled veggie mix a few fresh cracks of salt and pepper, and several fine shavings of nutmeg. Now go ahead and pour into the pot the 400 ml can of coconut milk, we’d recommend giving it a good shake first and then opening the can, just in case it’s separated. Now you can blend your vegan potato and leek soup to your preferred consistency of soup. We like a chunkier soup, so we wouldn’t spend as long on this trying to aim for a potato cream, however, a smoother blend would be more traditional for a leek and potato soup.
This would now be the time to add any additional seasoning that you think your batch is missing. If you want a warmer, nuttier soup, then add another shaving of nutmeg. Otherwise, if you found perfection in the first taste, serve this soup up with a hearty white bread roll, and enjoy.
VEGAN LEEK AND POTATO SOUP
Ingredients
- 500 g potatoes
- 500 g leeks
- 2 tsp minced garlic
- 600 ml vegan vegetable stock
- 400 ml can of coconut milk
- 1 tbsp of vegetable oil
- 1 whole nutmeg to grate
- Ground salt and pepper to taste
Instructions
- Peel and chop the potatoes ready for boiling
- Thoroughly wash the leeks under cold running water, then chop off and discard of the tougher leafier sections, and slice what remains into thin ring sections
- Measure out 600 ml of boiling water and make your vegan vegetable stock
- Put a stock pot on over a medium heat and once warm and 1 tablespoon of oil, then the chopped leeks and 2 heaped teaspoons of minced garlic, stir occasionally until the leeks start to soften
- Add the diced potatoes and vegetable stock to the pot as well, place the lid on the pot and let everything simmer for 15 minutes, or until the potatoes are soft through
- Turn the heat down to low and add a few cracks of salt and pepper, several fine shavings of nutmeg and the 400 ml of coconut milk
- Blend everything together with a hand blender down to a smooth creamy consistency
Recipe FAQs
How do I prevent my soup from becoming too thin or too thick?
Adjust the consistency by adding more vegetable broth or plant-based milk/cream if it’s too thick, or simmering it longer to reduce if it’s too thin.
What can I serve as a garnish for this soup?
Common garnishes include chopped chives, fresh parsley, croutons, a drizzle of plant-based cream, or a sprinkle of vegan cheese.
Can I add other vegetables to my leek and potato soup?
Yes, you can add other vegetables like carrots, celery, or spinach for extra flavor and nutrition. Just chop them finely and cook them along with the leeks and potatoes.
