This Creamy Vegan Potato Leek Soup is so simple and, yet, so satisfying. Smoked paprika balances the comforting flavors from seeks, potatoes, and garlic. An updated, oil-free plant-based version of the French classic, vichyssoise, this will soon become a part of your regular soup repertoire.
Enjoy this on its own or serve with French Socca – Flatbread Pizza, Italian Three Bean Salad, toasted whole grain bread, or Simple Balsamic Marinated Mushroom Bean Salad for a delicious dinner.
If you like this recipe, you’ll also love: Braised French Flageolet Beans and Leeks, French Mayo Coba Bean Red Wine Stew with Parsnip Mash, French Tarragon Potato Stew with Root Vegetables, and Smoky Yellow Split Pea Soup.
What is Classic Vichyssoise? Is it Potato Leek Soup?
Potato leek soup is a classic French dish served at any bistro in Paris or homes throughout Alsace. It is the simple combination of potatoes, leeks, heavy cream, and (usually) lardons. The hot version is called Potato Leek Soup. However, it can also be chilled and served cold, and this is called Vichyssoise.
How to make an Oil-Free Plant-Based Version of Potato Leek Soup
French potato leek soup is one of the first recipes I learned in culinary school. On day one, we learned how to properly clean leeks (you’ve got to really be aggressive to get out all of that silt and sand). We practiced our knife skills on the potatoes. And then it all went into a big pot to make this simple and satisfying soup.
Only a few changes need to happen from the original recipe for a healthy, oil-free, plant-based version. First of all, the original recipe often starts by rendering fat from lardons (uncured bacon nuggets). I skip the pork and, instead, to get that smoky flavor, a dash of smoked paprika is added to the vegan recipe.
Secondly, the recipe is often finished with a 1/2 cup or so of heavy cream. I skip this entirely, as the creaminess from the potatoes provides enough comforting richness that you simply don’t need the extra dairy.
Lastly, instead of garnishing the finished soup with those rendered lardons, chopped chives add a lovely touch and give a nod to the sweet leeks that are in the recipe. In sum, this simple, plant-based recipe hits all of the right flavors of the French classic, but does it in a way that is healthy and satisfying.
Chef Katie’s Plant-Based Cooking Tips:
Smoky Flavor: Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon. I call it my “vegan secret weapon” because it can really help you adjust to eating more plants. I use it on roasted potatoes, grilled corn, and potato leek soup.
Vegan Bouillon Cubes: For adding flavor to plant-based soups, stews, braises, and sauces, I always keep a few of the Edward and Sons vegan bullion cubes on hand. They come in Beef, Chick’n, and Low-Sodium Veggie flavors. Plus, it’s easy to keep a few in your pantry.
Slow Cooker: This soup is a cinch to make in your Slow Cooker. Simply throw everything in and set on low for 6-8 hours. Then, puree before serving.
Budget-Friendly: Russet Potatoes are one of the most budget-friendly foods out there, so make a big batch of this when they’re on sale.
Make it a Stew: For a little texture in your soup, add some chopped or frozen vegetables. Green peas, diced zucchini, and baby spinach can all be added during the last minutes of cooking for chunky texture.
Creamy Vegan Potato Leek Soup
- Difficultly: Medium
- Servings: 4Â
- Ready In: 30 minutes
- Yield: 6-7 cups
Creamy Vegan Potato Leek Soup
Ingredients
- 2 large leeks
- 2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 medium russet potatoes
- 4 cloves garlic
- 1 bay leaf
- 4 cups vegetable stock
- 2 cups water
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives for garnish
Instructions
To clean the leeks:
- Cut off the green ends and the roots of the leek. Halve and then thinly slice leek. Rinse leek under running water to remove any grit.
To make the Creamy Vegan Potato Leek Soup:
- Place the sliced leeks in a large pot with the smoked paprika and thyme. Cover and cook over medium-high heat until leeks soften and paprika is aromatic, about 5-7 minutes.
- Meanwhile, peel the potatoes and cut into large chunks.
- Add the potatoes, garlic, vegetable stock, water, and bay leaf to the pot. Cover, bring to a boil, then reduce to a simmer. Cook until potatoes are completely tender, about 10-15 minutes, depending on how big your potato chunks were.
To puree and finish the soup:
- Remove the bay leaves. Puree with an immersion blender or in a standing blender. Don’t use a food processor or you’ll get gummy soup. Taste to adjust seasoning. Adjust thickness with water or vegetable stock.
- Garnish with fresh chives and serve.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 70 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 39 mg | 2 % |
| Potassium 418 mg | 12 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 2 g | |
| Protein 2 g | 4 % |
| Vitamin A | 27 % |
| Vitamin C | 27 % |
| Calcium | 5 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- CHIQUILIN Smoked Paprika
- The Spice Hunter Organic Thyme
- Edward & Sons Garden Veggie Bouillon Cubes
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