It’s the perfect time to start turning to soups for a hearty and warm winter meal. Fortunately, “hearty and filling” doesn’t have to mean unhealthy. Here’s an easy recipe for vegan potato leek soup made with just a few simple ingredients.
Potato leek soup is a classic recipe known all around the world. It’s typically made with chicken stock and heavy cream. However, this version of potato leek soup is on the lighter side because it doesn’t contain any milk or cream. Plus, it is actually vegan with the addition of vegetable broth for a nice rounded flavor. Unlike recipes for traditional potato leek soup, this winter soup is garnished with baked potatoes on top for a unique twist.
The baked potatoes on top of the soup can be garnished like a traditional baked potato. Yet, to keep this recipe on the lighter side, we skipped the bacon and instead opted for a light sprinkling of chives instead.
Potato Leek Soup
Yields six to eight servings. Prep time: 10 minutes. Cooking time: 15-20 minutes
- 5 raw cubed potatoes (*plus 2 baked potatoes for garnish)
- 2 cups unsweetened macadamia nut milk
- 1 large bunch leeks (rinsed and sliced)
- 3 cups vegetable broth
- 2 cloves garlic (smashed)
- 2 bay leaves
- 1 ½ tsp salt
- 2 tsp nutritional yeast (optional)
*Use 2 baked potatoes and dice them for garnish with a sprinkle of fresh chives.
Put cubed raw potatoes in large pan and cover with water. Add ½ tsp salt. Set remaining salt aside. Add garlic, bay leaves and leeks to water and boil until fork tender, about 15-20 minutes. Drain.
Remove bay leaves and discard. Add reserved potatoes, leeks and garlic to blender (immersion or high-powered). Add vegetable broth, macadamia nut milk, remaining salt and nutritional yeast. Blend until smooth. Garnish as desired with baked potatoes and fresh chives.