Dive into a bowl of sheer comfort with our Creamy Potato Leek Soup. Perfect for any weather that demands a touch of warmth, this recipe is a delightful concoction of hearty potatoes, aromatic leeks, and a hint of coconut milk, all brought together in one pot.
Created with simplicity and taste in mind, it uses just 9 ingredients and promises a plant-based treat that’s as easy to whip up as it is delicious. Whether you’re looking to cozy up on a chilly evening or seeking a comforting meal, this soup is guaranteed to satisfy your cravings.
How to Prepare Potato Leek Soup
- Leek Preparation: Start by trimming the ends and dark green parts of the leeks, discarding them or saving for broth. Split the white and light green parts lengthwise, rinse well to remove any dirt, and then chop them into 1/4-inch slices.
- Sauté Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped leeks and celery, cooking until they begin to soften and become fragrant, about 5 minutes. Stir in the sea salt, black pepper, dried thyme, and minced garlic, cooking for an additional 1-2 minutes.
- Potato Time: Introduce the chopped potatoes to the pot, mixing them with the leek mixture. Sauté for 3-4 minutes, ensuring the potatoes are evenly coated and the flavors start to meld.
- Simmer Soup: Pour in the water and coconut milk, and bring everything to a boil. Once boiling, lower the heat to maintain a gentle simmer. Cover and let cook for 20-25 minutes, stirring occasionally, until the potatoes are tender but still hold their shape.
- Blend for Creaminess: Use an immersion blender to partially purée the soup, leaving some potato chunks for texture. Alternatively, blend half the soup in a blender until smooth and then mix back into the pot. Adjust the texture to your liking.
- Final Touches: Taste the soup, adjusting seasoning with additional salt, pepper, or thyme to suit your taste.
- Serve Warm: Ladle the soup into bowls and, if desired, top with green onions, coconut bacon, and vegan sour cream for an extra layer of flavor.
Potato Leek Soup
Experience the comforting embrace of our Creamy Potato Leek Soup, a plant-based delight crafted with just 9 simple ingredients. This one-pot wonder combines the heartiness of potatoes with the delicate flavor of leeks, all rounded off with a splash of coconut milk for that perfect creamy finish. Ideal for those seeking warmth on a cool day or a comforting meal anytime.
Ingredients
- 2 cups sliced leeks
- 1 Tbsp olive oil
- 1/2 cup finely chopped celery
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme
- 4 large cloves garlic
- 4 cups chopped potatoes
- 2 ½ cups water
- 1 cup canned light coconut milk
Instructions
- Prepare Leeks: First, cut off and discard (or save for broth) the end and the darker green parts of the leek. Cut the remaining white and light green parts in half lengthwise, and wash under cold running water, making sure to clean between the layers. Slice these cleaned parts into 1/4-inch thick pieces.
- Cook Leeks and Celery: Heat the olive oil in a large pot or Dutch oven over a medium setting. Add your sliced leeks and celery to the pot, cooking until they become slightly tender and emit a pleasant aroma, approximately 5 minutes. Following this, incorporate the sea salt, black pepper, dried thyme, and minced garlic, and cook for another minute or two, ensuring to stir well.
- Add Potatoes: Next, introduce the potatoes to the pot, stirring them into the leek and celery mixture. Continue to sauté this mixture for about 3-4 minutes, making sure the potatoes are well-coated and begin to absorb the flavors.
- Simmer with Liquids: Pour in both the water and the light coconut milk, bringing the mixture to a boil. After reaching a boil, reduce the heat to a simmer, cover the pot, and allow it to cook for 20-25 minutes. Stir the mixture occasionally, ensuring the potatoes become soft yet remain mostly intact.
- Blend for Texture: Using an immersion blender, blend about three-quarters of the soup directly in the pot, leaving chunks of potatoes for a varied texture. Alternatively, you can blend half of the soup in a blender until smooth and then reintegrate it into the pot. Adjust the consistency according to your preference.
- Adjust Seasonings: Taste the soup and make any necessary adjustments to the seasoning with additional salt, pepper, or thyme to enhance its flavor.
- Serve and Garnish: Serve the hot soup in bowls, and if desired, garnish with green onions, coconut bacon, and vegan sour cream for added taste and presentation.
How to Store Potato Leek Soup
To keep your potato leek soup tasting fresh, store any leftovers in a sealed container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in airtight containers for up to 1 month. When ready to enjoy again, reheat the soup on the stove over low-medium heat until thoroughly warmed.
