This recipe was submitted by Heather Allen, Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal.
This is the best vegan potato leek soup that we’ve ever come across, special thanks to the recipe contributor, and Holistic Nutritionist friend, Heather Allen.
You know why we’re digging this soup?
First, if you could turn this vegan potato leek soup into something else, it would probably be one of those big, warm, cozy sweaters. You know, those long baggy ones that you basically never wash because you want to wear it all the time. Like a blanket, but in sweater form… that’s this soup!
This creamy leek and potato soup is also extremely easy to make and although it doesn’t have leafy greens or fancy vegetables, it still provides you with an incredible amount of antioxidants, vitamins and minerals including vitamins A, B6, C, E & K, iron, folate, potassium, magnesium and calcium to name a few.
WHY THIS IS THE BEST VEGAN POTATO LEEK SOUP
Most traditional leek and potato soups are made with heavy cream, and/ or white flour to thicken, but why?
You can totally get that intense creamy taste and deep flavour by pureeing potatoes, and adding herbs to the mix, so let’s keep this soup incredibly healthy without compromising on taste… mmmm kay!!!!
Here are some other wonderful reasons to warm up with a bowl of the best vegan potato leek soup ever:
- Sulfur-containing nutrients. This nutrient is extremely important for your body’s detoxification systems. Your liver loves it!
- Digestive Health. Leeks are one of those vegetables that are rich in prebiotics to help feed your healthy gut bacteria.
- Potent Potatoes. Potatoes are known for their cardiovascular health and protection.
- Simple ingredients, easy to make.
- Vegan and gluten-free.
- The non-salad veggie bowl!
*Simple hack to increase the nutrients from your allium veggies. You may have heard that garlic, onion and leeks are healthiest when eaten raw. While this may be true, you can increase the sulfur compounds and make them more resistant to heat by simply slicing them and letting them sit for 10 minutes before cooking.
We love using this Enameled Dutch Oven for all our soup recipes.
And, if you’re digging this plant-based soup, definitely check out this Winter Squash With Leek & Vegetable Soup recipe.
Are you a soup lover? Do you love creamy and dreamy or chunky and loaded? Drop a comment below and let us know what you think.
Creamy Potato Leek Soup
- 2 leeks large
- 2 Tbsp vegan butter *or grass-fed for non-vegan option, coconut oil also works
- 4 cups vegetable broth low sodium
- 4 cups potatoes chopped into bite sized pieces
- 1/2 tsp ground pepper
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- green onions or fresh parsley for garnish
- salt & pepper to taste
- Slice leeks lengthwise, fan open and rinse thoroughly. Like really thoroughly. These guys are usually pretty dirty.
- Remove the bottoms and the tough dark green tops.
- Slice the white and light green parts into 1/4 inch pieces.
- In a large saucepan, melt butter or coconut oil over medium-high heat.
- Add leeks and stir until well coated in butter.
- Cover the pot and reduce heat to low.
- Cook leeks until soft, (About 8-10 mins)
- Stir in the broth, thyme, dried parsley, pepper, sea salt and potatoes.
- Increase heat and bring to a slight boil.
- Reduce heat back to low and simmer for 20 mins until potatoes are tender.
- Add half of the soup to a blender and pulse until it reaches a creamy consistency. (Or use an immersion blender)
- Add blended soup back into the pot and stir.
- You can blend more or less of the soup to reach the desired consistency.
- Top with fresh parsley, green onions and some salt & pepper to taste.
Heather is a Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal. Heather’s passion for nutrition started during her years spent traveling abroad where she noticed first-hand the impact each new cultural diet had on her mental and physical wellbeing. Heather later pursued this passion by attending The Institute of Holistic Nutrition, where she graduated with first-class honours. She currently runs a private practice in the heart of downtown Toronto, working alongside Dr. Meghan Walker, ND, to support the nutrition and lifestyle needs of some of the country’s top business leaders and hard-working moms.