Creamy Vegan Potato Leek Soup

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Creamy Vegan Potato Leek Soup – Healthy, Gluten-Free, Oil-Free, Plant-Based, Dairy-Free, Comfort Food, Vichyssoise, Vegan Recipe

Medium |  Servings: 4  |  Ready In: 30 minutes |  Yield: 10 cups

This satisfying, creamy vegan soup gets healthy flavor from sweet leeks and smoky paprika.  Gluten-free and oil-free, this is pure comfort food based on a classic French recipe.  Make a big batch in your Slow Cooker for easy weeknight meals.

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

How it’s Done:

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.

Chef Katie’s Tips:

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.

Yield: 10 cups

 

 


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, 75 GR
  • The Spice Hunter Thyme, Organic, 0.6-Ounce Jar
  • Edward & Sons Garden Veggie Bouillon Cubes, 2.9-Ounce Boxes (Pack of 12)

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