Vegan Potato Leek Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
198 kcal
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Course
Main Course, Soup
Vegan Potato Leek Soup
Description
The Vegan Potato Leek Soup recipe centers on leeks gently sautéed in olive oil until translucent, which brings out their mild onion-like flavor without browning. Russet potatoes are added along with water and a bay leaf, simmering until they become soft enough to mash smoothly. Mashing directly in the pot produces a creamy, fairly smooth texture without needing cream or dairy. The seasoning with salt and pepper is straightforward, allowing the vegetable flavors to shine through.
The lightness of this soup lets it work well as a starter or a light meal, garnished with fresh herbs like chives or parsley or a small swirl of cream if desired. Its mostly water-base and vegetable ingredients keep it gentle on the palate.
When simmering longer, the soup thickens and may need additional water to adjust consistency without affecting flavor. Careful attention during mashing ensures the potatoes are fully cooked before mashing to avoid burning. Thorough cleaning of leeks before cooking prevents grit in the finished soup.
Ingredients
- 3 leeks large, cleaned and thinly sliced
- 3 russet potatoes peeled and diced ½"
- 4 c water Or vegetable stock
- 1 bay leaf
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- In a medium heavy bottomed pot, heat olive oil on medium-low and then add leeks. Saute gently until translucent but not browned.
- Add potatoes, water and bay leaf and simmer, stirring occasionally, approximately 30-40 minutes or until potatoes are soft enough to mash easily.
- With potato masher, ricer or the back of your large spoon, mash the soup until it is creamy and fairly smooth. This should be fast and easy once the potatoes are cooked properly. Season to taste with salt and pepper. ( I used 2 teaspoon salt) Serve in bowls and garnish as desired with chopped chives, parsley or other fine herbs from the garden or a swirl of cream.
Notes
- Clean leeks thoroughly by rinsing between layers to remove hidden dirt before slicing.
- Simmering the soup longer will thicken it; add water as needed to maintain preferred texture without diluting flavor.
- Do not mash the potatoes until they are fully cooked to prevent burning due to starch release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 33mg | 1% |
| Potassium | 786mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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