- Food: Potato Leek Soup
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This potato leek soup is creamy and warm, yet it’s free of dairy! Blended potatoes and white beans give it a luscious richness.
Even though yesterday was the first day of spring (!!!! ), I decided to share this recipe for potato leek soup with you today. It may appear wintry, but in my opinion, it is ideal for early spring.
We’ll have a few more cold snaps in Chicago (it snows every year on Jack’s April birthday), but on those chilly, bleak spring nights, this hearty potato leek soup will keep us warm!
Spring leeks lend a sweet, oniony depth of flavor to the creamy and soothing soup, making it a perfect way to display them. A drizzle of olive oil puts it over the top, and lemon juice adds a great vibrant finish. Pass the crusty bread, and have a good time!
Ingredients for Potato Leek Soup
This potato leek soup recipe does not include heavy cream or butter, which are common ingredients in traditional potato leek soups. It is, in fact, completely vegan.
It has a great creamy texture on its own, thanks to blended potatoes and white beans – no dairy required! Here’s what else you’ll need to complete the project:
- Of course, leeks! They impart a delicious, oniony flavor to the soup. For fast instructions on how to clean and cut leeks, see this post.
- Garlic — For a pungent, flavorful depth.
- Extra-virgin olive oil — It adds a delightful richness to the soup.
- For brightness, use lemon juice and white wine vinegar.
- Dijon mustard provides a savory, acidic depth of flavor to the dish.
- Vegetable broth is a soup must-have.
- And a pinch of salt and pepper to bring out the flavors!
Soup with Potatoes and Leek
This potato leek soup is incredibly easy to make! This is how it works:
- Begin by sautéing the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Cook until the leeks are softened. After that, add the garlic and simmer for another 2 minutes, or until fragrant. Cook for 30 seconds after adding the white wine vinegar.
- After that, let it simmer. In a large pot, combine the broth, potatoes, and white beans. Bring the broth to a boil, then reduce to low heat and cook for 30 minutes, or until the potatoes are soft.
- After that, combine everything! Allow the soup to cool somewhat before blending with a bit of extra olive oil, lemon juice, and Dijon mustard in a blender. Blend until completely smooth. This step could be done with an immersion blender if you prefer.
- Finally, season with salt and pepper to taste. Take a tablespoon of the soup and season with salt, pepper, lemon juice, or Dijon mustard to taste.
Suggestions for Serving Potato Leek Soup
Ladle the soup into bowls when you’re ready to eat. Sprinkle chopped parsley, pine nuts, and red pepper flakes on top of each one if preferred. For added richness, I like to sprinkle some olive oil on top.
This potato and leek soup is one of our favorites to eat on its own, with some crusty bread, handmade focaccia, or dinner rolls on the side.
If you’re looking for a more substantial supper, serve it with a salad. All of these salad recipes would be excellent choices:
Wheat Berry Salad Kohlrabi Slaw Green Bean Salad
Salad of Pears with Balsamic Vinegar and Walnuts
Broccoli Salad (Caesar Salad)
Potato Leek Soup
|Time to cook: 20 minutes
Total time: 40 minutes
One of our favorite healthy comfort foods is this creamy potato leek soup! Serve with crusty bread for a quick and easy supper. Gluten-free and vegan.
- 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
- ½ tablespoon fresh lemon juice
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, about 3, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ teaspoon Dijon mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish, optional
- Pinch of red pepper flakes, optional
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Combine the leeks, salt, and a few grinds of pepper in a mixing bowl. Sauté for 6 to 8 minutes, or until the vegetables are softened.
- Stir in the garlic and simmer for another 2 minutes. Cook for 30 seconds while tossing in the white wine vinegar, then add the broth, potatoes, and white beans. Bring to a boil, then reduce to low heat and leave to simmer for 30 minutes, uncovered.
- Allow to cool slightly before blending with the remaining 1 tablespoon of olive oil, lemon juice, and mustard in a blender. Blend until completely smooth. If necessary, work in batches. Season with salt and pepper to taste, then top with chopped parsley, pine nuts, red pepper flakes, and drizzles of extra virgin olive oil, if desired.