The easiest vegan leek and potato soup recipe made with fresh ingredients from scratch. It is a bowl of simple deliciousness. Go on! Grab a spoon and dig in!
While the sun is out, the cold temperatures seem to be lingering around for now at least. As if to assert that it is not the time for spring yet. Well, I don’t mind the cold temperatures as long as the sun is shining bright and I have a warm bowl of soup! Potato is one of my comfort vegetables and I had been wanting to make this classic potato and leek soup since long.
We got back from our #IcelandTravels on Sunday and after a day of catching up on all the sleep, I was ready for some healthy and hearty home-cooked meals.
No-cream Potato and Leek Soup!
Potatoes naturally lend this soup a thick and creamy texture and I do not see the need for any extra ingredients beyond the basic ones. This one-pot soup recipe is healthy, vegan and gluten-free with no cream, butter, or thickeners.
Ingredients for Vegan Leek and Potato Soup
This one pot potato soup recipe is very simple with just 5 basic ingredients
- Potatoes: You can use any variety of potatoes for soup. I prefer using red potatoes for soups as they have a sweeter, creamier taste and texture as compared to regular white potatoes.
- Leek: Leek adds body and sweet flavor to the soup. Leeks belong to the same family of vegetables as onions but they have a milder, sweeter taste than onions. If you also want to add onions to the soup, reduce the
amount of leek. - Aromatics & Spices: Ginger, garlic,
bayleaf , salt, and pepper are the aromatic used for the earthy flavor and seasoning. - Olive oil: I like to use a little oil to bring out the aroma of ginger and garlic but this soup can totally be made with no-oil!
- Vegetable Stock: I absolutely love my vegetable stock made with Vegetable
peels , and seeds.
How to cut and wash leek
The edible part of the leek is the thick bundle of leaves which we commonly call the stem or stalk. Cut off the loose top leaves. Since the individual leaves in leek overlap each other into a tight cylinder, it is common to have some soil in between those overlapping leaves.
You can slice the leek “stalk” lengthwisese, separate the leaves and wash them first.
Or since in this leek soup recipe, we want them chopped small, I first cut them and then wash them under running water to remove any dirt or soil sticking to the leek. Check out the video in the recipe below to see the easy way to cut and wash leek.
How to make Vegan Potato and Leek Soup with no cream
- Temper the oil with ginger & garlic. If you want to make no-oil potato soup, simply dry roast the ginger and garlic.
- Add in the chopped leek, potatoes, bayleaf, salt, pepper, and pour in the stock.
- Mix well and cook covered till the vegetables are tender.
- Blend until smooth.
- Enjoy hot with some crusty bread!
I love such one-pot meals that easy to make, delicious to taste, and also healthy and filling for the body! If you like this recipe, I would really appreciate if you can take some time to rate it below and/or leave your comments.
Vegan Leek and Potato Soup with no Cream
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 3 medium red potatoes peeled and chopped (~325g)
- 1 regular leek chopped (~200g)
- 1 inch ginger chopped
- 2 cloves garlic chopped
- Salt to taste
- red pepper flakes to taste
- 500 ml vegetable stock
- 1 tbsp Olive oil optional
Instructions
- Heat oil in a deep soup pot. Add ginger and garlic. Lightly sauté for a few seconds. (For a no-oil recipe, simply dry roast the ginger and garlic for a few seconds before adding everything.)
- Add the chopped leek, potatoes, salt and pepper. Mix well.
- Pour over the stock. Add some water if required.
- Add the bay leaf, cover and let cook for 10-15 mins till the potatoes are tender.
- To check if the potatoes are done, open the pot and try to break them against the wall of the pot with a wooden spoon. If they break easily, they are done.
- Remove and discard the bay leaf.
- Switch off the heat and blend the soup in the pot directly using a hand blender.
- Ladle into soup bowls. Sprinkle some chili flakes (if you like it hot!) and little parsley.
- Serve hot with some bread.
Video
Notes
- You can also add some nutritional yeast while blending the soup to add a nutty cheesy flavor.
- Nutritional information is approximate info for one serving.
Soups are the ultimate comfort foods and one of the easiest dishes to make. Just put all the ingredient in one pot, bring to a boil and either eat it as a stew or blend to a smooth creamy texture. If you’ve been following my blog, you know that I love making soups, especially on colder evenings! Here are some more healthy soup recipes that you might want to try!
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So nice recipe , your efforts are very good, what is this leek? I heard first time this plant name.
Pranita,
Leek belongs to the onion family. Think of it as a giant green onion 🙂 You can see it in the ingredients picture in the post and also in the recipe video. Leek has a milder taste than onion and adds a gentle sweetness and body to the soup. You can also use onion in place of leeks in this recipe.
Thank you so much for your encouragement! It really means a lot 🙂