Creamy Vegan Potato Leek Soup
User Reviews
5
Creamy Vegan Potato Leek Soup
Description
The preparation begins by gently sautéing sliced leeks in olive oil to soften their mild onion flavor. Potatoes, vegetable broth, bay leaves, and rosemary are added to simmer until potatoes are tender enough to mash. This slow cooking extracts flavors while softening the potatoes thoroughly.
The soup is then blended with coconut milk and nutritional yeast, which replace dairy cream and cheese flavors for creaminess and umami in a vegan profile. Lemon juice adds a touch of brightness to balance the soup's richness. Salt and freshly ground black pepper adjust the seasoning according to taste.
This soup pairs well with crusty bread or croutons for a filling meal. Additional protein, like pureed white beans, can be added for a heartier texture. The leek greens can be fried separately as a crunchy garnish. Use starchy russet potatoes to ensure a creamy consistency; avoid waxy reds as they can produce a gluey texture. For safety and ease, an immersion blender is recommended to blend the hot soup.
Ingredients
- 1 tablespoon olive oil
- 2 leek sliced, large
- 6 russet potato unpeeled and chopped, medium
- 8 cups vegetable broth
- 2 bay leaf
- 1 tablespoon rosemary
- 1 cup coconut milk canned
- ½ cup nutritional yeast
- lemon juice juice from 1 lemon
- 2 teaspoons salt or to taste
- black pepper to taste, freshly ground
Instructions
- Heat olive oil on low heat in a large pot. Add sliced leeks and saute until fragrant and soft, 3 to 4 minutes. Add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20 to 30 minutes until potatoes are easily mashed.
- Add coconut milk, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches.
Notes
- Adding white beans after cooking boosts protein and blends smoothly into the soup.
- Serve with bread or croutons for a more substantial dish.
- Leek greens can be sliced and fried to make a crunchy topping.
- Choose starchy russet potatoes to avoid gluey texture seen with waxy potatoes like red potatoes.
- For extra creaminess, increase coconut milk quantity.
- Use an immersion blender for safer blending; if using a regular blender, blend in small batches and vent the lid carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1538mg | 64% |
| Potassium | 834mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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