Vegan Potato Leek Soup
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
American
Vegan Potato Leek Soup
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Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup recipe takes an hour to make and packs a flavorful punch. Cook leeks, onion and garlic together, then add veggie stock and red potatoes and boil. Once the potatoes are soft, blend until smooth. Swirl in coconut cream, then serve warm with an additional dollop of coconut cream and a sprinkle of chives and paprika.
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Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 4 leeks chopped (about 6 cups chopped)
- 1 onion diced (about 1 cup chopped)
- 3 garlic cloves minced
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 5 cups 40 fl. oz. vegetable stock
- 1 ½ lbs. red potatoes cut into 1/2” cubes (about 5 cups chopped)
- ½ cup coconut cream
- fresh chives additional coconut cream and paprika, for garnish
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Instructions
- Prepare the vegetables
- Slice the leeks down the middle and chop, creating little half moons. You only want to chop up to the light green parts of the vegetable because the darker green parts are tougher and more fibrous.
- Transfer the chopped leeks to a large bowl of water. Massage the leeks to release any sand or dirt from between the layers.
- Use your hands to remove the leeks from the water and place in a colander. Rinse.
- Depending on how dirty the water is, you might want to massage and rinse your leeks a second or even third time.
- Chop the onion.
- Mince the garlic.
- Chop the red potatoes.
- Make the soup
- Once your vegetables have been prepped, heat the olive oil over medium-high heat in a large Dutch oven.
- When the olive oil is warm, add the leeks, onion and garlic. Season with salt, pepper and paprika. Cook for about 5-8 minutes while stirring constantly until vegetables have softened.
- When the vegetables are soft, add the vegetable stock and potatoes.
- Bring to a boil, and cover the Dutch oven. Cook for 15-20 minute, or until the potatoes are fork tender.
- Using a ladle, scoop the soup out of the Dutch oven into a blender. You can also leave the soup in the Dutch oven and use an immersion blender.
- Blend until smooth, then return to the Dutch oven. Turn off the heat.
- Add the coconut cream, and stir until incorporated.
- Serve the soup warm with a dollop of coconut cream, a sprinkling of chives and a dash of paprika.
Notes
- If you're reheating this Potato Leek Soup, be prepared to add ¼-½ cup stock to the bowl because the soup thickens as it cools.
Nutrition Information
Show Details
Serving
1serving
Calories
255kcal
(13%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
5mg
(2%)
Sodium
636mg
(27%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 5mg | 2% |
| Sodium | 636mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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