Flavorful and Spicy Vegan Leek and Potato Soup
I’m on a soup kick! After I made this, I created two other soup recipes which I’ll share with you in a few days. Normally leek and potato soup is kinda ho-hum, which is why I wondered what in the world caused me to have a craving for it. Every time I’ve had it, I found it to be…. well, white, creamy, and rather bland.
I mean, when you think about it, by themselves neither leeks nor potatoes have much flavor. What each does have though is the ability to absorb the flavors that you add to them. And this recipe hits the spot and makes the magic happen.
Anyway, back to my story. I woke up a few days ago with an out of the blue hankering for leek and potato soup. So I got changed and walked to the store to get the ingredients that I didn’t already have on hand, and presto changeo – this is what I came up with.
Hope you enjoy it as much as we did.
- 3 Tablespoons vegan butter
- 3 large leeks, cut in half lengthwise
- 2 cloves garlic, peeled and cut into chunks
- 1 pound Yukon Gold potatoes, peeled and chopped into ½" chunks
- 4 cups water
- 2 vegetable bouillon cubes with herbs (I use Rapunzel brand)
- 1 bay leaf
- ½ teaspoon dried thyme leaves
- 4 dried chili pequin pepper pods
- 1 teaspoon fresh ground black pepper
- 1 cup soy milk or plain non-dairy creamer
- Thoroughly wash interior of cut leeks, removing all dirt. Remove root tip and dark green leaves. Chop white and light green stalks into ½" pieces.
- Melt the vegan butter over medium heat in large heavy bottomed pot. Add the garlic and leeks and let cook (stirring often), until soft and wilted. This step takes 10-12 minutes.
- Add the potatoes, water, broth cubes, bay leaf, thyme, pepper pods, and black pepper to pot. Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 15-20 minutes until potatoes are soft. Move to another part of the stove, away from the heat..
- Pick out the bay leaf. Using an immersion blender, puree the soup until all lumps are gone and soup is smooth.
- Pour in the soy milk or creamer and return pot to heat. Bring soup to a simmer and let cook for about 5 minutes. If it's too thin, you may have to let it cook a little longer to thicken. If it's too thick, add a little more soy milk or water.
- Taste and add salt and pepper to your liking.
Find more fabulous recipes by Deborrah Cooper in WHY VEGAN IS THE NEW BLACK: More than 100 Delicious Meat and Dairy Free Meal Ideas Your Whole Family Will Love
Category: Light Meals
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Hi Deborrah,
I recently made a sweet potato soup! When the weather is cold like this, I crave hot, healthy vegan soups, so I was delighted to see your recipe for potato leek soup. I like this soup because it is creamy and light, but it also a low-cost meal which is a plus. I am pinning and sharing this! I am delighted to find your recipe and resource rich blog. All the best, Deborah