Vegan Potato Leek Soup
 
Prep time
Cook time
Total time
 
A creamy bowl of Autumn comfort. Warm up to a bowl of Vegan Potato Leek Soup as the weather begins to cool down this Fall. I love making this as an appetizer for the holidays or for lunch.
Author:
Recipe type: Main
Serves: 8-10 servings
Ingredients
  • 1 large white onion, chopped
  • 3 large leeks, chopped (remove and don't use the hard green parts of the leeks)
  • 3 cloves garlic
  • 2 tsp herbes de provence
  • 1 large zucchini, peeled and chopped
  • 10 medium Yukon gold potatoes, cut into quarters (2.5 pounds, I do not peel my potatoes but scrub them before cooking instead)
  • 6-8 cups vegetable broth
  • 2 bay leaves
  • salt and pepper to taste
  • ¼ tsp nutmeg
Garnish
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh chives, chopped
Directions
  1. Over medium heat, in a large and deep pot, slowly cook the onions and leeks until they turn soft and begin to caramelize (8 to 12 minutes). When needed, add a splash of vegetable broth to keep the vegetables from sticking to the pan.
  2. Add the garlic, herbes de provence, and zucchini. Stir and cook for 5-6 minutes until the zucchini is lightly sauteed.
  3. Add the potatoes, 6 cups of vegetable broth, and bay leaves. Cover and bring to a boil. Reduce heat and leave to simmer for 30 minutes or until the potatoes are soft.
  4. Remove the bay leaves from the soup (don't toss them out!) and blend with an immersion blender until creamy or by carefully transferring to a blender in batches. Add salt, pepper, and nutmeg. Add the bay leaves back in.
  5. Simmer the soup for an additional 10-15 minutes. This will help the flavors come together and it will also thicken the soup. Add additional vegetable broth or water (up to 2 cups until you reach desired consistency). Taste test and add additional salt, pepper and/or herbs to taste.
  6. Garnish with fresh parsley and chives. Serve with homemade bread for a full meal. Enjoy!
Notes
1) This soup tastes even better if it sits overnight in the fridge. If I am making it for the holidays, I make this soup the day before - it reheats beautifully!
2) I don't peel my potatoes before using them in the soup. Since the soup is blended, the potato skins virtually dissolve into the soup. Plus, the potato skin is full of fiber and nutrients.
Recipe by Ceara's Kitchen at https://www.cearaskitchen.com/vegan-potato-leek-soup/