Get the Recipe Creamy Vegetarian Potato Leek Soup without Cream
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Get the Recipe Creamy Vegetarian Potato Leek Soup without Cream
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Indulge in a comforting bowl of potato leek soup - made with Yukon Gold Potatoes for the creamiest texture. Paired with delicate leeks and fresh thyme, this vegetarian version of the classic French soup is sure to impress! Ready in just 30 minutes for dinner, too!
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Ingredients
- 4 Tablespoons unsalted butter
- 4 medium leeks (400-460 grams) sliced in half moons, cleaned well
- 4 garlic cloves minced
- 2 Tablespoons fresh thyme
- Pinch white pepper optional
- Pinch red pepper flakes optional
- 2 dried bay leaves
- salt and pepper to taste
- 2 pounds Yukon gold potatoes diced ¼-½ inch
- 4 cups vegetable stock
- ½ cup canned coconut milk
- 1-2 teaspoons fresh lemon juice
- chives chopped, for garnish
Instructions
- Melt the butter in a large stock pot or Dutch oven over medium heat. Add the leeks with a generous pinch of salt, and saute for 5-7 minutes until soft. Don't let them get golden brown or dry; if they start to, add a splash of water.
- Stir in the minced garlic, thyme, pepper, and bay leaves. Saute for about 2 minutes.
- Stir in potatoes and vegetable stock. Bring to a boil, then reduce heat to a simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.
- Remove the bay leaves from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached - I like to make this soup super smooth, but if you prefer some potato pieces, don't blend all the way.
- Stir in coconut milk and a squeeze of fresh lemon juice. Serve immediately and garnish with chives. Store any leftovers in an airtight container in the fridge for up to 4 days.
Equipments used:
Notes
- Blender: if you don't have an immersion blender, you can use a high-speed blender. Ladle the soup into the blender and carefully blend. Make sure you crack the top of the blender to allow steam to escape and be very careful of the hot contents! Add it back to the soup and enjoy.
Nutrition Information
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Calories
418kcal
(21%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
978mg
(41%)
Potassium
1232mg
(35%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
2508IU
(50%)
Vitamin C
63mg
(70%)
Calcium
108mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 978mg | 41% |
| Potassium | 1232mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 2508IU | 50% |
| Vitamin C | 63mg | 70% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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