This wholesome Potato Leek Soup is precisely the place we have to be proper now: expertly strolling the tightrope between wealthy, creamy consolation meals and all issues shiny, recent, and mild.

A bowl of creamy potato leek soup in a bowl with bread

While you style a chew of this potato leek soup, first you’ll be struck by how wealthy and thick it’s. In case you’re keen on basic potato leek soup recipes from the likes of Julia Little one and Ina Garten, its hugs-you-from-the-inside texture will instantly resonate with you.

Then, nevertheless, one thing will change.

Simply if you had been positive you had been consuming a bowl of no-nonsense creamy potato decadence—would this be too quickly to say that this explicit potato leek soup recipe incorporates no cream and is definitely vegan?—the briny, zippy, spring-fresh flavors come ahead.

Dill. Capers. Chives. It’s the brilliant sunshine we want served in a bowl!

This vegan potato leek soup is velvety but shiny, hearty however not heavy. I really like consuming it for simple lunches, and every time I style it, it surprises and delights me anew.

Prepared for a wholesome soup that’s so decadent-tasting you’ll pat your self on the again twice, as soon as for making one thing this yummy, then a second time as a result of this potato leek soup is sweet for you too? Let’s do it!

Potato Leek Soup – A Transient Historical past

At any time when I’m exploring a brand new recipe, I like to find out about its origin, even for recipes as conventional as potato leek soup.

Consensus appears to be that the origin of potato leek soup is initially from Wales, although variations of it are common throughout Europe (Irish Potato leek soup is a basic), and for good purpose.

It’s a reasonable, scrumptious meal and makes use of the potato, a hearty crop grown all all through the world. The first elements are rooster broth, potatoes, leeks, and heavy cream (you’ll additionally discover potato leek soups with milk).

Along with Eire, the UK, and Romania, it’s additionally common in France (therefore Julia Little one), and when it’s served chilly, it’s referred to as vichyssoise.

Admittedly, I’ve by no means gotten into the chilly model—although I did sneak a number of bites of this soup chilly out of the fridge on Tuesday evening. It’s so scrumptious, I couldn’t wait to take a chew!

Now that we’ve coated the fundamentals, let’s make a wholesome model that may put each potato leek soup you’ve had up till this level to disgrace and doubtless spoil you from them ceaselessly.

I’m not sorry within the least.

A bowl of delicious and healthy soup with fresh herbs and bread

Potato Leek Soup, Made Higher (and Higher for You!)

At this time’s recipe is a extra fashionable model. It retains what I argue are the most effective elements—the standard greens and soothing, creamy texture—however is a world aside from the heavy-cream-laden iteration.

The key to a CREAMY potato leek soup is (are you prepared for this?)…

CASHEWS.

Mixing cashews into the soup provides it simple, craveable richness.

As in my On the spot Pot Carrot Soup with Ginger, the cashews don’t style like nuts as soon as they’re added; moderately, they flip right into a cashew cream that makes soup satisfying with out weighing it down. (In case you are involved with the potato leek soup being fattening, it’s not; just a little goes a good distance, and cashews include wholesome fat.)

Not solely is that this soup wealthy, creamy, and satisfying, the cashews virtually make the soup style tacky (in a great way), although it’s made solely with out dairy.

At one level, I used to be spooning it luxuriously over a hunk of sourdough prefer it was a form of tacky artichoke potato dip. Y-U-M.

As a substitute of counting on fats to realize a thick, creamy texture, this potato soup makes intelligent use of the properties of the elements themselves.

The Components

  • Leeks. A relative of the onion, leeks are delicate and delicate. What a part of a leek is utilized in cooking? The white and mild inexperienced elements are used for cooking, whereas the darkish inexperienced tops will not be edible however can be utilized when you’d prefer to make inventory.
    • LEEK COOKING TIP: Leeks include a variety of grime hidden of their layers that should be washed out. After slicing them, rinse them completely and run them by means of a salad spinner or shake them out in a colander to be sure you don’t have any bits of grime or sand spoiling your beautiful soup.
  • Celery + Carrots + Garlic. A basic for soup bases (usually referred to as mirepoix when mixed with onions). These elements give the soup a depth of taste you’d miss with out them.
  • Yukon Gold Potatoes. Yukon golds potatoes are the potato of alternative right here. With their naturally buttery taste and easy texture, they offer the soup unimaginable richness (with out cream or milk) and physique, and that is coming from somebody who loves her soups so thick, a spoon almost stands up in them straight.
  • Vegetable Broth. The liquid base that retains the soup vegan. (If it being vegan isn’t a priority, you should utilize rooster broth.)
  • Artichoke Hearts. Stunning and SO implausible in potato leek soup. I at all times have a number of cans of artichokes available, and they’re great right here.
  • Cashews. We’ve coated the significance of those. They make the soup deliciously creamy and wealthy.
  • Dijon Mustard. A spoonful of Dijon cuts by means of the richness of the cashews and balances the soup. There’s a purpose mustard and potatoes are sometimes served collectively, and it’s splendid right here.
  • Capers. My first time including these to a soup and it is not going to be my final! The brininess is a stunning foil to the creaminess of the potatoes. In case you don’t take care of capers, I’d counsel omitting them; if you’re on the fence, please strive it!
  • Lemon Juice. For a contact of brightness and acidity.
  • Recent Dill + Chives. Dill and chives carry this soup to the stratosphere. Please don’t skip them or be tempted to substitute dried. Recent is price it!

A colander with leeks for making creamy soup

Instructions

  1. Sauté the leeks, celery, and carrots in a big pot, stirring till greens soften.
  2. Add the garlic, potatoes, and the broth. Boil, then cut back to a simmer till the potatoes are tender. Stir within the artichokes.
  3. Let cool barely, then switch about half to a blender, together with the cashews and remaining elements. Puree till easy, then return the combination to the pot and add the recent herbs.
  4. Garnish together with your desired toppings, and DIG IN!

Recipe Variations + Dietary Notes

  • Bacon Potato Leek Soup. You probably have some meat lovers in your own home, they may high this soup with crumbled baked bacon, ham, or sausage, although I promise this soup is mighty satisfying with out them.
  • For these following particular diets, this soup is of course vegan (and thus vegetarian), gluten free, dairy free, Paleo (when you don’t thoughts white potatoes carefully), and Entire30 compliant.

Healthy potato leek soup served in a bowl with bread

What Goes Properly with Potato Leek Soup?

With its thick texture, this wholesome potato leek soup is substantial sufficient to function a stand-alone vegetarian fundamental.

The best way to Retailer and Reheat This Soup

  • To Retailer. Place leftovers in an hermetic storage container within the fridge for as much as Four days.
  • To Reheat. Gently rewarm soup in a Dutch oven on the range over medium warmth till scorching. It’s also possible to reheat your soup within the microwave.

Can You Freeze Leek and Potato Soup?

Whereas I’m ALL ABOUT the freezer, this one shouldn’t be the perfect candidate, for 2 causes.

  • The cashew base will change into much less easy when the soup is frozen.
  • Potatoes are inclined to change into mealy when frozen. (For what it’s price, I froze this Crockpot Potato Soup and didn’t thoughts the feel change, nevertheless it’s good to bear in mind.)

A healthy and creamy bowl of soup topped with fresh herbs

Extra Scrumptious Vegetarian Soup Recipes

Beneficial Instruments to Make This Recipe

  • Ladle. The best solution to switch soups to bowls and storage containers.
  • Excessive-Powered Blender. Excellent for mixing the soup elements. (This extra economical blender choice is nice too.)
  • Dutch Oven. My favourite vessel for making soups on the stovetop.
  • Love and Lemons Each Day. This potato leek soup recipe comes from this excellent cookbook, the second guide written by the ridiculously proficient Jeanine and Jack of the weblog Love and Lemons. It places greens on the middle of the plate and proves how outrageously scrumptious they will (and ought to!) be.

You’ll discover filling breakfasts and wholesome desserts, and when you flip to web page 91, one can find this vegan potato leek soup! Even when, like me, you aren’t a vegetarian or vegan, this can be a worthy cookbook so as to add to your assortment. I can’t wait to make extra recipes from it.

A cookbook filled with tons of delicious and healthy recipes

And on a extra private notice, flipping by means of this cookbook’s pages gave me notably robust tingles as a result of it was printed by Avery, the writer of my upcoming cookbook. I’m in awe that I’ll be in such proficient firm, and I can’t wait so that you can have your copy! You’ll be able to even pre-order your copy RIGHT NOW!

Creamy Potato Leek Soup with out cream! Naturally vegan and gluten free, this wholesome potato leek soup tastes deliciously wealthy however is sweet for you.

  • 2 tablespoons extra-virgin olive oil
  • 3 leeks — white and mild inexperienced elements, thinly sliced and rinsed (Three half cups)
  • half cup chopped celery
  • half cup chopped carrots — (I scrubbed and left the peels on)
  • half teaspoon kosher salt — plus further to style
  • Freshly floor black pepper
  • 3 cloves garlic — minced
  • 1 half kilos Yukon gold potatoes — chopped (I scrubbed left the peels on)
  • 4 cups vegetable broth
  • 1 (14-ounce) can artichoke hearts — drained and chopped
  • half cup uncooked cashews
  • 1 half tablespoons Dijon mustard
  • 1 tablespoon capers
  • 3 tablespoons recent lemon juice — divided
  • half–1 cup water
  • 1/4 cup chopped recent dill — plus further for garnish
  • 1/4 cup chopped recent chives — plus further for garnish
  1. Warmth the oil in a big pot over medium warmth. Add the leeks, celery, carrots, salt, and a number of grinds of black pepper. Sauté, stirring sometimes, till the greens start to melt, eight to 10 minutes, turning down the warmth in the event that they begin to over-brown.

  2. Add the garlic and sauté for 1 minute extra. Add the potatoes and the broth. Deliver to a boil, then cut back the warmth and simmer for 15 to 20 minutes, or till the potatoes are tender. Stir within the artichokes.

  3. Let cool barely, then switch half of the soup to a blender, together with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree till easy, and then pour the combination again into the soup pot. Stir within the water as wanted to succeed in your required consistency. (I really like a brilliant thick soup, so I used nearer to half cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to style with salt and pepper.

  4. Garnish with extra dill, chives, and a drizzle of olive oil. Get pleasure from!

  • Leftover soup will be saved within the fridge for as much as Four days. Keep away from freezing (see weblog publish above for explanation why).
  • Do not skip the recent herbs! They make the soup style extremely recent and are nicely price it right here
  • Supply: Love and Lemons Each Day

Course: Most important Course

Delicacies: American, French, Irish

Key phrase: creamy potato leek soup, wholesome potato leek soup, potato leek soup from scratch, vegan soup

Vitamin Info

Quantity per serving (1 beneficiant cup) — Energy: 260, Fats: 10g, Saturated Fats: 1g, Carbohydrates: 49g, Fiber: 6g, Sugar: 7g, Protein: 7g

This publish incorporates some affiliate hyperlinks, which signifies that I make a small fee off gadgets you buy at no further value to you.

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