Creamy Vegan Potato Leek Soup
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.
Servings: 4
Calories: 70kcal
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.