Food: Potato Leek Soup
Content-Type: Food Blog
This creamy, soothing potato leek soup recipe is completely dairy-free.
Blended potatoes and white beans give it a luscious richness. I decided to share this potato leek soup recipe with you today! Even though it seems snowy, in my opinion, it’s ideal for the beginning of spring.
This warming potato leek soup will keep us warm on those chilly, dismal spring nights, at least in Chicago where it snows on Jack’s birthday every year in April.
This dish is also a wonderful way to highlight spring leeks because they give the thick, cozy soup a rich, sweet, oniony flavor. Olive oil is added as a finishing touch, and lemon juice gives it a beautiful, bright finish. Enjoy your meal without the crusty bread!
INGREDIENTS FOR POTATO LEEK SOUP
In traditional potato leek soup, heavy cream and butter are frequently included, but not in this version. It is fully vegan. Without adding any dairy, blended potatoes and white beans give it a beautiful creamy texture. You’ll also need the following to make it:
- Of course, leeks! They impart a delicious, oniony flavor to the soup. For a brief guide on how to chop and clean leeks, see this post.
- Garlic: For a bold, complex flavor.
- Extra-virgin olive oil — It adds a delightful richness to the soup.
- White wine vinegar with lemon juice: for brightness.
- Dijon mustard: It gives the dish a tangy, savory depth of flavor.
- Vegetable broth is necessary for soup.
- Additionally, add salt and pepper to bring out each flavor.
MAKING POTATO LEEK SOUP
Making this recipe for potato leek soup couldn’t be easier! This is how it works:
Sauté the aromatics first. Over medium heat, warm the olive oil in a big pot or Dutch oven. The leeks should be sautéed until tender.
After that, add the garlic and simmer for an additional two minutes, or until fragrant. After adding the vinegar, and white wine, heat for 30 seconds.
Then simmer. White beans, potatoes, and broth should all be added to the saucepan. The potatoes should be cooked after 30 minutes of simmering the stock after bringing it to a boil.
then combine! Before adding some more olive oil, lemon juice, and Dijon mustard to the soup in a blender, let it cool slightly. Until smooth, blend. For this step, if you’d like, you may use an immersion blender.
Lastly, add seasoning to taste. Take a spoonful of the soup and season it to your liking with additional salt, pepper, lemon, or Dijon mustard.
I’m done now!
SUGGESTION FOR SERVING POTATO LEEK SOUP
Pour the soup into bowls and serve when you’re ready to eat. Sprinkle chopped parsley, pine nuts, and red pepper flakes on top of each one, if you like. For added richness, I also like to sprinkle some olive oil on top.
This potato leek soup is one that I frequently eat on its own, accompanied by dinner rolls, handmade focaccia, or nice crusty bread. I advise serving it with a salad if you feel like a larger dinner. All of these salad recipes are excellent choices:
- Kohlrabi Slaw
- Green Bean Salad
- Wheat Berry Salad
- Pear Salad with Balsamic and Walnuts
- Caesar Salad
- Best Broccoli Salad
POTATO LEEK SOUP
One of our favorite healthy comfort foods is this creamy potato leek soup. For a quick and tasty lunch, serve it with crusty toast- both gluten-free and vegan.
Serves: 6 to 8
- 3 tablespoons extra virgin olive oil, divided
- 4 cups chopped leeks, white and light green parts (about 3 large leeks)
- 3/4 teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, about 3, chopped
- 1 1/2 cups cooked white beans, drained and rinsed
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish, optional
- Pinch of red pepper flakes, optional
- In a big pot or Dutch oven, heat 2 tablespoons of olive oil on medium. Leeks, salt, and a few grinds of pepper should all be added. To soften, sauté for 6 to 8 minutes.
- After stirring for a further two minutes, add the garlic. After adding the broth, potatoes, and white beans, whisk in the white wine vinegar for 30 seconds. Boil for a few minutes, then lower the heat and simmer for 30 minutes with the lid off.
- Let the soup cool somewhat before adding the remaining 1 tablespoon of olive oil, lemon juice, and mustard to the blender. Until smooth, blend. Work in groups if required. Serve with chopped parsley, pine nuts, red pepper flakes, and extra drizzles of olive oil, if desired, after seasoning to taste.