Simple Vegan Potato Leek Soup

September 26, 2013 September 26, 2013/ Morgan

Sometimes soup is the only thing I want to eat. After I gave birth to my daughter my dad flew up to see us and he took care of me by making me a big batch of potato soup. I still love it and I especially look forward to it when it starts to get the least bit chilly outside.  

Right now I can get organic leeks from the local farm stand for 3 for $1. YES… 3 for one whole dollar. So I’ve loaded up and have been making soups!!! Leeks are awesome because they taste almost garlicky.. and get really yummy scrumptious when cooked until nice and tender. The worst part about them is that they are DIRTY on the inside. So do what I do : cut them in half lengthwise leaving the bottom intact. Wash out everything in a sink under running water. Then cut into half moon slices. Super easy and not at all dirty gritty.  

If you don’t have leeks don’t worry – I’ve got a recipe for potato soup without leeks right here that is a staple in our house! 

  • 3 leeks, cleaned and chopped (only the whites and pale green parts!)
  • 5 – 6 medium sized Yukon Gold (or any yellow) potatoes, scrubbed and chopped
  • 3 cups vegetable broth
  • 1 cup water
  • 1 cup soy milk (or your favorite milk alternative)  
  • salt and pepper to taste  

Sautee the leeks in 1/4 cup water over medium heat until softened, about 5 minutes. Add in the chopped potatoes, broth and 1 cup of water. Bring to a boil and then lower the heat. Put the lid on and simmer until the potatoes are soft, about 10-15 minutes. Take off the heat and add the soy milk. Puree in batches or with an immersion blender until it is the consistency you desire (some chunks of potatoes and leeks is good or you can puree it until it is silky smooth. Both taste awesome!) Add salt and pepper to taste at the end (you may not need any salt at all depending on the vegetable broth you use.) I like to garnish it with some chopped green onions but that’s not necessary. You could also throw in some thyme, chopped parsley or marjoram at the end if you wish. 

  • To make soy-free use almond, rice or your favorite non dairy milk instead of soy milk. 
  • To make Mcdougall Maximum Weightloss friendly omit the soy milk and use additional vegetable broth instead.