As the days are becoming cooler we’re looking for food that will comfort us in cold weather, this super easy vegan potato leek soup will give you the nutrients and the health boost with every spoon.
Learn how to make this season with only 4 ingredients
As a bonus you will top it with homemade croutons.
The best recipes for vegan potato leek soup are usually the most simple ones. Made from scratch and fresh ingredients. Its perfect creamy texture without added cream will surprise your palate.
How to make an easy vegan potato leek soup from scratch?
Before I start preparing the soup I like to prepare all of my ingredients so that I can use them when I need them.
So go ahead peel the potatoes and chop them into a smaller cubes then chop the leak and on the end the carrots and onions.
Take your favorite pan and add some olive oil and toss the carrots and onions in. Add a pinch of salt.
Sautee the carrots and onions until the onions get a nice glossy appearance. You are ready now to add potatoes.
Stir the mix and add hot water. Add extra flavor you can use the vegetable broth, but if you do not have one prepared, feel free to use water.
The fresh vegetables will give the soup is recognizable delicious flavor. As we are used to having a stronger flavor in our dishes, I like to add Knorr cubes.
Cook the soup for about 10 minutes and add leeks, then cook until you can pierce the potatoes with the fork easily. When the potatoes are ready that means that the soup is ready.
Adjust salt and pepper by adding it as needed.
Now, take your hand blender and blend all ingredients into a super creamy soup.
Pour the soup into the plates and sprinkle it with the homemade croutons. Give it a generous drizzle of extra virgin olive oil.
If you like soups check my super delicious:
- Italian Minestrone soup
- Rustic pumpkin soup with chickpeas and rosemary
- Creamy pumpkin soup with grilled hot dogs
Can you freeze leek and potato soup?
If you’re wondering if you can freeze this easy vegan potato soup, the answer is yes. Storing this soup is easy.
Pour it into the small containers or a plastic Ziploc bags and close tightly.
The soup stores in the freezer for 3 months, but it is always advisable to keep the food in the freezer for too long.
It is completely safe to freeze soup in the plastic containers or to use the plastic bags when you need to save on the space in your freezer. I have started using the plastic ziplock bags when I have noticed that the containers are using too much of my freezer space. The beautiful thing about the Ziploc bags is that you can flatten them and stick them up one over another.
If you don’t break them you can reuse them for your next soup. The important thing is that when you are pouring your soup inside the Ziploc bags that the soup is not boiling hot or the bag will melt.
How to defrost leek and potato soup
To defrost this easy potato leek soup you can place the frozen container in your fridge overnight and the soup will slowly defrost in the best conditions leaving the soup the time to defrost over time.
If you are in hurry, then add you plastic container or ziplock bag in the warm water bath to loosen and then place the frozen soup in the pot and slowly heat until the soup retakes its liquid shape.
What to do if the soup is too liquid?
If you see that your potato leek soup is too liquid for your taste, do not add flour as advised by many people, the flour will sit heavy on your stomach.
Take two to three large potatoes, boil them quickly, mash them with the fork and add them to the soup. They will give the soup a thicker appearance without making it heavy.
What part of a leek do you use in soup?
I honestly use the whole leek, the white part of the leek has a delicate flavor while the darker green side has a more robust one which will give your soup a nice kick.
Using the whole leek will give the soup a particular rounded flavor.
If needed, you can reheat the potato leek soup and serve it with some grated parmesan cheese over it. The Parmesan cheese will add a nice salty flavor to the soup.
How long does it take to boil a leek?
The leeks usually take about 5 to 7 minutes to cook if chopped. Since we are cooking it together with the potatoes, we usually measure if the potatoes are ready once they are soft the leeks will be cooked.
Do not overcook your food as it will lose all its vitamins and nutritional values.
Important to know about leeks!
Leeks are one of my favorite Superfoods. Packed with minerals, vitamins, flavonoid antioxidants will give you plenty of vitamin C, K, B6, iron, manganese, and much more.
Find the ways to incorporate it into your diet and your body will be grateful.
Homemade croutons are so easy to make and so deliciously crunchy.
All you need to do is chop the bread on cubes, and add them to the oven to get nice and crispy.
But WAIT…that’s not all in my case. I add my dry aromatic herbs (sage, rosemary, thyme, a pinch of salt, and a drizzle of olive oil. Then I shuffle all well before I put it in the oven.
You will love these croutons.
Yummy and crunchy!
Did you make this soup? How did it come out? I would love to see it.
Tag me on Instagram and hashtag it #slavi_italian.kitchen.stories
Serves 4 persons
Italian Kitchen Stories
This delicious and easy vegan potato leek soup will warm you up in cold weather and give you that energy boost. Its a fast meal you can prepare and freeze the leftovers.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 onion
- 3 carrots
- 2 leeks
- 5-6 potatoes (I have used medium sized)
- 2-3 tablespoons of extra virgin olive oil
- salt & pepper
- "!For Croutons:"
- 4-5 slices of bread
- 2 tablespoons of EVOO
- Dry aromatic herbs (I have used the mix of rosemary, thyme and sage
- Peel and chop onion and carrots. Slice them and place them in the pan in which you have added the olive oil.
- Sautee the vegetables over the medium heat.
- In the meantime peal the potatoes and chop them into cubes.
- Than wash thoroughly leeks (they tend to have hidden dirt between the leaves), slice them and put them aside.
- Once the onions have become transparent add potatoes and hot water (even better if you have vegetable stock).
- Let it cook for 10 minutes and then add leeks.
- Cook until you easily pierce the potatoes.
- Add salt and pepper to taste.
- Use a hand blender to blend the soup.
- Pour the soup in the plates add croutons and nice drizzle of olive oil.
- I like it smooth but you can also leave a bigger chunks if you like.
- To make croutons slice bread on cubes, add aromatic herbs, pinch of salt and drizzle of oil.
- Mix all with hands and place in preheated oven to 200 C for about 10 min.
- They should be crunchy but not burned.