Sauteed leeks are blended with potato, broth and herbs in this vegan version of the classic French potato leek soup. It’s a comforting soup that is both flavourful and subtle perfect for chilly days.
It’s supposed to be spring here, but it is still kind of cold and the weather has been constantly damp and rainy it seems. I thought I would be sharing fresh summer salads by now but instead, I keep reaching for comfort foods like this potato leek soup.
I make this soup a lot, mainly because my daughter loves it so much but also because when the food supply is running low I always seem to have these ingredients on hand. This soup also does well in the freezer so it’s great for using up the rest of that bunch of leeks you bought for something special but only used one of.
I don’t use cream in this soup because I like to keep it dairy free, but I also don’t find that it needs it – I really love the flavour of the potatoes, leeks and other aromotics along with the spices just as they are in this soup.
You’re going to love this soup because
- it’s made from pantry ingredients
- it’s freezer friendly
- it’s full of leek and potato flavour
- it’s vegan and Whole30 compliant
How to make potato leek soup
Start with prepping your leeks and potatoes.
Leeks are usually fairly dirty when you buy them. It doesn’t look like it from the outside, but somehow dirt manages to get trapped in between all the layers of it so you’re going to want to give them a good rinsing.
I trim off the bottom of the leek and chop of the top green part (this part is tough and can’t be eaten) and then I slice them in half lengthwise before running them through water to rinse out any dirt.
When the leeks have been thoroughly cleaned slice them into thin crescents.
Heat a soup pot to medium-low heat, add some oil, the sliced leeks, the diced celery, diced onion and the crushed garlic and then season everything with salt and pepper. Let the vegetable saute for about 5 minutes while stirring occasionally to make sure they don’t burn.
Add the potatoes, vegetable stock, herbs de Provence and bay leafs to the pot and bring it to a boil before turning the heat to low and allowing the soup to simmer for 15 minutes before giving it a good blender with an immersion blender or high speed blender.
Tips for potato leek soup
- take care to wash your leeks thoroughly – sometimes they are really gritty!
- This soup makes 8 servings – it will keep well in the fridge for 5 days stored in an airtight container and it also freezes well
- If you want a more classic version of potato leek soup (and dairy free is not a concern) add 1 cup of heavy cream to it before you blend it
Dietary Considerations and Accommodations
This recipe for potato leek soup is suitable for the following diets:
- vegan and vegetarian
- gluten free, dairy free, and allergy friendly
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Potato Leek Soup
- 2 tbsp olive oil
- 4 leeks whites only
- 4 cups finely diced yellow potatoes (1/2 inch cubes) peeled
- 2 ribs celery finely diced
- 1 onion finely diced
- 8 cups vegetable stock
- 2 tsp herbs de Provence
- 2 bay leaves
- salt and pepper to taste
- Cut and rinse the leeks, then slice them into crescents
- Add the olive oil to a soup pot, and heat over a medium low heat. Add the leeks along with the diced celery and onion then season them with salt and pepper.
- Saute for a few minutes until the vegetables soften without letting them brown.
- Add the stock, potatoes, herbs de Provence and bay leaves to the pot, season with salt and pepper and then bring it all to a boil.
- Reduce the heat to low and simmer for 15 mins, or until the potatoes have softened then blend the soup using an immersion or high speed blender.