Vegan Potato Leek Soup
This hearty vegan potato leek soup is made with just a few seasonal and inexpensive ingredients. It features leeks and potatoes cooked in butter and infused with fresh woody herbs such as thyme and bay leaves. It's a delicious soup that is sure to keep you warm all winter long!
Ingredients
- 1 tbsp vegan butter
- 3 large leeks
- 1 clove of garlic
- 3 medium potatoes
- 4 cups vegetable broth
- 1 tsp fresh thyme
- 1 bay leaf
- 1/4 tsp ground black pepper
- 1/4 cup coconut cream
- 1/4 tsp salt adjust to taste
- 1/2 cup cooked corn
- 1/4 cup chopped scallions for topping
Instructions
- Slice the leeks. Start by cutting off the green tops of the leeks (discard them or use them to make leek oil). Slice the leek stalks in half lengthwise and run them under cold water to remove any possible dirt. Next, drain the leeks and slice them crosswise into 1/2-inch (1.3 cm) pieces.
- Sauté the leeks. Add the butter to a deep pot and heat it over medium heat. Once the butter is melted, add the sliced leeks and minced garlic. Cook the leeks and garlic over medium heat for 7-10 minutes, stirring from time to time to prevent the leeks from sticking to the bottom of the pot.
- Simmer the soup. Next, add the diced potatoes, vegetable broth, thyme, bay leaf, and ground black pepper. Bring the soup to a boil and reduce to a simmer. Let simmer partially covered for about 20 minutes or until the potatoes are tender.
- Blend. Remove the bay leaf and discard it. Using a slotted spoon, transfer the cooked leeks and potatoes to a blender, leaving the broth in the pot. Pour 1/4 cup of the broth as well as the coconut cream into the blender. Blend for a few seconds or until the soup is smooth.
- Adjust the consistency. At this point, you can add more broth if you prefer a thinner soup. Otherwise, discard the remaining broth. Note: if using an immersion blender, scoop out 3/4 of the broth before blending the vegetables. Then, add more broth back into the pot if needed to adjust the thickness to your liking.
- Taste it. Give the soup and taste, and adjust the saltiness if needed. I ended up adding 1/4 teaspoon of salt. Transfer the soup to a large saucepan or pot.
- Add the corn. Add the corn kernels to the soup and reheat the soup for a few minutes before serving! Garnish with chopped chives and ground black pepper.
- You can store the soup in the refrigerator for up to 4 days. It keeps really well, and leftovers taste as good, if not better, on the following days!