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This Vegan Leek Potato Soup it’s delicate in flavor, but also a comforting meal for winter days.
I will be also covering what goes well with leek and potato soup.

Ingredients:

2 tablespoons olive oil
4 to 5 medium russet potatoes (1 pound, peeled and roughly chopped)
3 large leeks (1 pound, cleaned and thinly sliced)
6 cups vegetable stock (or light chicken stock)
Kosher salt (to taste)
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup vegan cream cheese
1/2 cup crème fraiche or vegan cream cheese
1/3 cup minced parsley or chives

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Potato Leek Soup

I love a good potato soup. And if it’s dairy free and vegan that makes us even happier.

This Vegan Leek Potato Soup it’s delicate in flavor, but also a comforting meal for winter days. Our older daughter often says it’s her favorite meal for dinner. It’s so simple to make. I am surprised that one of my kids requests it so often. Although I am learning that the majority of my kids favorite meals tend to be the simplest.

Potato Leek Soup Recipe

I love that this soup has leeks because that means there are some extra vitamins and vegetables combined with the potatoes. It’s also considered a vegan potato leek soup. Putting the word vegan in front of any recipe makes it sound super healthy already.

I also love that it gives us an excuse to buy leeks because they are such an obscure vegetable in a way, but I feel like a super advanced chef when I cook with more exotic ingredients that aren’t always in my pantry. Even if that means just leeks some days.

Potato Leek Soup Vegetarian

At our home we omit the dairy mostly and we like to add parmesan cheese on top while it’s still hot. Reminds me of my childhood in Italy. We loved to grate parmesan cheese on foods because it added such an amazing flavor.

By omitting the dairy I was able to tweak this recipe and come up with the perfect potato leek vegetarian soup.

I also love that this soup originates from France. And many chefs have busted out the famous  potato leek soup. Ina Garten and Julia Child all have busted out this recipe at some point in history.

WHAT GOES WELL WITH LEEK AND POTATO SOUP?

We love to pair it with rustic and crunchy French bread. We love to buy a fresh load from the tore and then warm it up in the oven at 350 for a few minutes while we dish out the soup.

We love to sprinkle our soups with Parmesan cheese.

Another great option is to pair this soup with a side of meat. A great way to counterbalance meals with meat since they are heavy in calories, it’s to pari them with a vegetable dish. In this case the soup. We love to make steak Milanese. they are breaded super thin fried steaks that are quick to make.

Another easy option is to pair your potato leek soup with bacon. We like to cut it into small ½ inch long strips and fry it. Then we sprinkle it on top of the soul as well. 

HOW DO YOU MAKE LEEK AND POTATO SOUP FROM SCRATCH?

Find out below with the recipe and instructions.

Original recipe can be found here.

Potato Leek Vegetarian Soup Recipe

Potato Leek Soup

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Ingredients

  • 2 tablespoons olive oil
  • 4 to 5 medium russet potatoes (1 pound, peeled and roughly chopped)
  • 3 large leeks (1 pound, cleaned and thinly sliced)
  • 6 cups vegetable stock (or light chicken stock)
  • Kosher salt (to taste)
  • 1 to 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup vegan cream cheese
  • 1/2 cup crème fraiche or vegan cream cheese
  • 1/3 cup minced parsley or chives

Instructions

  1. Heat the oil in a large (6-plus quart) stockpot or pressure cooker over medium heat. Add the leek and potato. Cook, sear if using an electrical pressure cooker, stirring occasionally, until the vegetables start becoming translucent and potatoes may being to turn gold at the edges, about 4 to 8 minutes.
  2. Add the vegetable stock, and if using a pot, bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
  3. If using an electrical appliance or slow cooker, as soon as you are done searing the vegetables, you can switch the pot to the slow cooking settings. Allow to cook on low for 2 hours or until potatoes are fully cooked. Most electrical pressure cookers and crock pots will have preset times programmed into them that you can follow, otherwise stick to a time of about 2 to 4 hours max.
  4. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
  5. Add the cream, and season to taste with salt (start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
  6. Serve into bowls. You can garnish with a dollop of crème fraiche and a little bit thinly minced parsley if desired.

Notes

For a dairy free option you can omit adding the cream and the crème fraiche. You could opt for using 1/2 cup of vegan cream cheese. Slowly mix it in until completely smooth and dissolved.

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