Go Back
Print

Potato Leek Soup – A Cozy Vegan Bowl of Yum (updated Jan 2018 for non-oil version)

Course Soup
Cuisine vegan dinner, vegan lunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cups

Ingredients

  • cooking spray
  • 2 tablespoons Earthe Balance or omit for oil free version
  • 2 large leeks white and light green portions, rough chop
  • 1 pound russet potatoes peeled and quartered
  • 1 pound russet potatoes or other potato of choice scrubbed and sliced into 1/2 inch slabs.
  • 1 Tablespoon olive oil can skip to make oil-free
  • 32 ounces vegetable stock I used Better Than Boullion
  • 1 bay leaf
  • 1/2 cup coconut cream or any plant-based milk if you are not a fan of coconut flavor
  • salt and pepper to taste
  • 2-3 tablespoons minced chives or green onions for garnishing

Instructions

  1. Preheat oven to 400F.
  2. In a large pot, sauté leeks in olive oil (or a quick coat of cooking spray for practically oil-free version) over medium heat for about 10-15 minutes until soft.
  3. Add peeled and quartered potatoes, stock and bay leaf to pot with leeks and bring to low boil with pot partially covered for 15 min.
  4. While potatoes are boiling, place the unpeeled and sliced potatoes on a large baking sheet covered with foil. Drizzle potatoes with olive oil (or just a light spray with cooking oil spray) and sprinkle with salt and pepper.
  5. Place in oven and bake until golden, about 30 minutes.
  6. After potatoes are finished boiling, carefully remove potatoes with slotted spoon and place in a medium bowl.
  7. Remove and discard bay leaf.
  8. With a ricer, rice potatoes and add directly to soup pot.
  9. Blend soup mixture in pot with an immersion blender.
  10. Stir in coconut cream and salt and pepper to taste.
  11. When oven potatoes are done, let cool briefly and cut into cubes.
  12. Pour a handful of cubed potatoes into each bowl and spoon over soup. Sprinkle with minced chives or green onions.