Description
This Creamy Vegan Potato Leek Soup is made hearty, rich, and creamy without any heavy cream or dairy. It’s the ultimate easy weeknight meal or meal prep to make to keep you warm and cozy during the colder months.
Ingredients
- Cooking oil
- 1/2 white onion, chopped
- 2 leeks, thinly sliced (white and light green parts only)
- 3 large Yukon gold potatoes, chopped small
- 3 cloves garlic, minced
- 2 1/2 cups vegetable broth* (see notes)
- 1 cup unsweetened oat milk or almond milk
- 1 bay leaf (optional)
- 2 tablespoons fresh dill, finely chopped
- 1 scallion, finely chopped
- Salt + pepper, to taste
Serve with (optional)
- 4 mini round sourdough bread loaves (check this brand out if gluten-free)
- 2 tablespoons olive oil (optional)
- Green onions, finely chopped
- Red pepper flakes
- Dill, finely chopped
- Pumpkin seeds
Instructions
- In a medium pot over medium heat, add 2 tablespoons of oil. Once heated through, add in the leeks and onion, and sauté until softened, about 3-4 minutes.
- Add the potatoes and garlic and sauté for 2-3 minutes more.
- Add the vegetable broth, oat milk, and bay leaf. Mix until uniform and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cover the pot. Cook for another 15-20 minutes, or until the potatoes are soft and cooked through.
- As the soup simmers, prepare the bread bowls. Preheat the oven to 350°F. Using a serrated knife, cut into the bread at an inward slope about 1/2” deep. Move around the bread loaf until you have cut a circle and remove the lid. Remove most of the bread from the bowl, leaving about 1 inch. If you are using oil, lightly oil the insides of the bowl and lid with a pastry brush, using about 1/2 tablespoon of olive oil per bowl. Transfer the bowl onto the baking sheet and pop it into the oven for 15 minutes. Remove and set aside.
- Take the soup off of the heat and remove the bay leaf. Transfer half of the mixture into a high-speed blender and blend until smooth. Add in the remaining soup along with the dill and green onion and pulse until it reaches your desired consistency. We like ours a bit chunky. You can also use an immersion blender for this.
- Taste and add salt and pepper as desired.
- Pour the desired amount into the prepared bread bowls, add toppings of choice, and dig in!
Notes
- As the soup simmers, it will thicken. If it is too thick for your liking, simply add more vegetable broth as needed.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Soup, Entree
- Method: Stovetop, Blender
