Vegan Potato Leek Soup

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 healthy soup as an appetizer for the holidays or as a comforting lunch.

How are you doing?! It’s certainly cooling down here and this weather calls for all the comfort food. It doesn’t get much more comforting than a bowl of flavorful and cozy Vegan Potato Leek Soup on a crisp Fall day. This Vegan Potato Leek Soup is inspired by my Mama’s recipe. She made this Vegan Potato Leek Soup for Thanksgiving din and I just knew I had to make it at home and share it with you guys. I take soup pretty seriously, and this Potato Leek Soup is GOOD. Like I’m-gonna-need-seconds-and-thirds good. 😉

A couple new things have been going on lately around here. First, I saw Adele. ADELLEE!! I got myself tickets last year when they first went on sale and my excitement has been building ever since. Her show was everything I had envisioned and more. I was either laughing or crying the entire time (yes, I was that fan LOL). It was unbelievable seeing how one person’s voice can move a room full of thousands of people to tears, laughter, and utter silence all in a two-hour span. I’ve been blasting here songs in my apartment ever since. #SorryNeighbours #HelloItsMe

Second, Ceara’s Kitchen turned 3 this week!! It sounds cliche but I honestly cannot believe it. I started this blog when I moved to Belgium for my Master’s as an outlet to share vegetarian recipes and my experience moving towards a healthy lifestyle. I’ve since graduated my Master’s, moved back to Toronto, and started a full-time job as a Writer as of last year. I love being able to share my recipes with all of you and wanted to THANK YOU for all your kind comments, support, and allowing me to share my recipes and thoughts with you in my little corner of the internet. It honestly does make my day whenever I hear from you or read your feedback on one of my recipes. You guys are honestly the best. XOXO

With that being said, let’s dive into this week’s recipe: Vegan Potato Leek Soup. It’s sooooooo dreamy and creamy. ↓↓↓

If you make this Vegan Potato Leek Soup at home, share your feedback below or snap a photo and tag #CearasKitchen on Instagram.

Do you use leeks often in your kitchen? I feel like they are a seriously underrated vegetable. Once this time of year hits, I can’t help but put leeks in everything. Their flavor profile is hard to beat caramelized and blended with Yukon gold potatoes in soup. YUM.

Serve your homemade Vegan Potato Leek Soup with baguette or homemade bread. Add a side salad and you have yourself a complete meal. Enjoy!

Vegan Potato Leek Soup

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• Author: Ceara
• Total Time: 1 hour 10 mins
• Yield: 8-10 servings 1x

Print Recipe

Description

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.

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Ingredients

Scale 1x2x3x

• 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
• 1/4 tsp nutmeg

Garnish

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped

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Instructions

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.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Main