A favorite winter warmer, if you’ve ever wanted to know how to make potato soup with leeks, then you’re in for a treat!
Not only is this soup recipe delicious, it’s also nutritious and super simple to make. All topped off with an optional chive olive garnish – it’s perfection!
Potato soup with leeks is a classic and just because you’ve gone vegan, it doesn’t mean you have to miss out a lovely bowl of this hot soup on a chilly day.
Plant based milk stands in perfectly for milk or cream in this recipe and combined with the potatoes, it creates a lovely, creamy and thick savory soup.
I’ve also shared with you an optional chive oil garnish that we like to use as the final touch to our potato soup with leeks; it provides an additional depth of flavor and really complements the potato well.
However, if you’re following an oil-free diet or trying to lower your fat intake, feel free to skip this step – the soup is still delicious and satisfying on its own.
This potato soup with leeks recipe also freezes well, so if you’ve got more than you can eat in one sitting, don’t be afraid to pop the leftovers in the freezer.
We like to serve this lovely soup up hot with a nice thick slice of crusty bread… enjoy!
Want more soup recipes? Give these a try…
20 Inventive Vegan Soup Recipes
Jackfruit (not chicken) noodle soup
Chunky Sweet Potato and Sweet Pepper Soup
Creamy Vegan Broccoli Cheese Soup
Instant Pot Black Bean Soup with Avocado Croutons
Remember, if you have a go at making this potato soup with leeks recipe leave me a comment below to let me know what you thought of it.
You can also tag us @One_Bite_Vegan on Instagram; we love to see what you’ve been cooking up in the kitchen!
How to make potato soup with leeks
Ingredients
- 4 russet potatoes approximately 2 pounds
- 3 leeks
- 4 cups vegetable broth 1 quart
- 2 cups oat or soy milk
- salt and pepper to taste
Chive Oil Garnish (optional)
- ½ cup canola oil
- ¼ cup chives
Instructions
- Peel and wash the potatoes. Cut into cubes.
- Remove the root end of the leeks and the tough green ends. Cut in half the length of the leek and wash well. Slice the leeks thin.
- Add the potatoes, leeks, and vegetable broth to a pot and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are cooked through. Approximately 15 minutes.
- Add the oat milk and turn off the heat. Blend with an immersion blender or blender until lightly pureed.
- Season to taste with salt and pepper. Special note: The flavor of this soup will change drastically when adding salt. Make sure to keep tasting the soup as you add more salt. It may take more salt than you would’ve imagined. Serve immediately.
Chive Oil
- Put the chives in a colander and run hot water over them to remove to mellow the flavor. Drain.
- Place the canola oil and chives in a bullet blender or other blender and blend on high for about 3 minutes until completely smooth. Drizzle a small amount on top of each serving of the soup.
