This wholesome Potato Leek Soup is strictly the place we must be proper now: expertly strolling the tightrope between wealthy, creamy consolation and all issues brilliant, healthful, and nourishing.
Whenever you style a chunk of this potato leek soup, first you’ll be struck by how wealthy and thick it’s (like my favourite Vegan Potato Soup).
Then, nevertheless, one thing will change.
Flavors of dill, capers, and chives hit your style buds and persuade you that this soup have to be pure brilliant sunshine served in a bowl.
One other curve ball: this decadently textured potato leek soup recipe comprises no heavy cream or milk and is vegan (!!!!).
5 Star Evaluate
“That is nice. Silky and brilliant certainly. Merely yummy. Undoubtedly making once more.”
— Christi —
Like my dreamy Vegan Pumpkin Soup, this vegan potato leek soup is velvety but brilliant, hearty however not heavy.
I like consuming it for simple lunches.
Every time I style it, it surprises and delights me anew.
At present’s recipe retains what I argue are one of the best components of potato leek soup—the common-or-garden greens and soothing, creamy texture—however is a world other than the heavy-cream-laden iterations you will have tried.
The key to a CREAMY potato leek soup is (are you prepared for this?)…CASHEWS.
Blended cashews don’t style like nuts as soon as added to the soup (as in my Immediate Pot Carrot Soup with Ginger).
Quite, they flip right into a cashew cream that makes soup satisfying and wealthy with out weighing it down.
Find out how to Make Potato Leek Soup
This recipe makes intelligent use of the elements themselves and retains the potato leek soup energy a lot decrease (like my Roasted Carrot Soup).
Not solely is that this soup wealthy, creamy, and satisfying, the cashews virtually make the soup style tacky (as in my Vegan Queso), although it’s made completely with out dairy.
The Substances
- Leeks. A relative of the onion, leeks are delicate and delicate. The white half and lightweight inexperienced components of the leek are used for soup (and Spinach Quiche), whereas the darkish inexperienced tops should not edible however can be utilized when you’d prefer to make inventory.
TIP!
To cook dinner leeks for soup, you’ll first need to wash out any dust that’s hidden of their layers. After slicing them, rinse them completely and run them by a salad spinner or shake them out in a colander to be sure you don’t have any bits of dust or sand spoiling your pretty soup.
- Celery + Carrots + Garlic. A traditional for soup bases (usually referred to as mirepoix when mixed with onions, however the leeks stand in for the onion right here). These elements give the soup a depth of taste you’d miss with out them.
- Yukon Gold Potatoes. Yukon gold potatoes are the potato of alternative right here, versus starchy russet potatoes). With their naturally buttery taste and easy texture, they offer the soup unimaginable richness (with out cream or milk) and physique. (They’re additionally one of the best potato for Oven Roasted Potatoes.)
- Cashews. The key to creamy vegan soup success. For those who’re involved about cashews including an excessive amount of fats, don’t be. Cashews are loaded with wholesome fat and minerals that make this a superfood soup!
- Vegetable Broth. The liquid base that retains the soup vegan (vegetable inventory could also be used too).
- Artichoke Hearts. Stunning and SO unbelievable in potato leek soup. I all the time have a number of cans of artichokes readily available, and they’re fantastic right here.
- Dijon Mustard. A spoonful of Dijon cuts by the richness of the cashews and balances the soup. There’s a motive mustard and potatoes are sometimes served collectively, and it’s splendid right here.
- Capers. The brininess is a stunning foil to the creaminess of the potatoes.
- Lemon Juice. For a contact of brightness and acidity.
- Recent Dill + Chives. Dill and chives raise this soup to the stratosphere. Please don’t skip them or be tempted to substitute dried. Recent is value it!
Potato Leek Soup with Bacon
If in case you have some meat lovers in your own home, they may high this soup with crumbled Oven Baked Bacon or Air Fryer Bacon, ham, or sausage, although I promise this soup is mighty satisfying with out.
Storage Suggestions
- To Retailer. Place leftovers in an hermetic storage container within the fridge. Leek and potato soup will final for as much as 4 days within the fridge.
- To Reheat. Gently rewarm soup in a Dutch oven on the range over medium warmth till sizzling. You may as well reheat your soup within the microwave.
- To Freeze. Whereas I’m ALL ABOUT the freezer, this soup just isn’t the best candidate for 2 causes. First, the cashew base will turn into much less easy when the soup is frozen. Second, potatoes are likely to turn into mealy when frozen. (For what it’s value, I froze this Crockpot Potato Soup and didn’t thoughts the feel change, however it’s good to bear in mind.)
What to Serve with Potato Leek Soup
Really helpful Instruments to Make this Recipe
- Ladle. The perfect technique 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.) You would additionally use an immersion blender too.
- Love and Lemons Each Day. This potato leek soup recipe comes from this glorious cookbook, the second e book written by the ridiculously gifted Jeanine and Jack of the weblog Love and Lemons. It places greens on the middle of the plate and proves how outrageously scrumptious they’ll (and will!) be.
The Finest Dutch Oven
My favourite vessel for making soups on the stovetop.
This potato leek soup punches nicely above its weight. I can’t wait so that you can strive it!
Often Requested Questions
Whereas cashews usually must be soaked in vegan recipes, this soup just isn’t certainly one of them. Merely add the uncooked cashews to the blender with the soup when able to puree. It couldn’t be simpler!
Each walnuts and almonds would have a extra pronounced style and would probably not puree as easy as cashews, so I’m undecided I’d suggest them instead. For those who do use almonds, search for ones with the skins eliminated.
I’ve not tried making this potato and leek soup with out cashews, so it could be an experiment. I do assume you could possibly strive including 1/2 cup of coconut cream instead of the cashews with good outcomes, nevertheless.
The origin of potato leek soup is initially from Wales, although variations of it are widespread throughout Europe (Irish Potato leek soup is a traditional), and for good motive. It’s an affordable, scrumptious meal and makes use of the potato, a hearty crop grown all all through the world. For instance, potato leek soup can also be widespread in Romania and France.
When served chilly, potato leek soup is called 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 night time. It’s so scrumptious, I wanted a chunk!
- 2 tablespoons extra-virgin olive oil
- 3 leeks white and lightweight inexperienced components, thinly sliced and rinsed (3 1/2 cups)
- 1/2 cup celery chopped
- 1/2 cup carrots chopped (I scrubbed and left the peels on)
- 1/2 teaspoon kosher salt plus further to style
- Freshly floor black pepper to style
- 3 cloves garlic minced
- 1 1/2 kilos Yukon gold potatoes chopped (I scrubbed left the peels on)
- 4 cups vegetable broth
- 1 can artichoke hearts (14 ounces) drained and chopped
- 1/2 cup uncooked cashews
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon capers
- 3 tablespoons recent lemon juice divided
- 1/2–1 cup water
- 1/4 cup recent dill chopped (plus further for garnish)
- 1/4 cup recent chives chopped (plus further for garnish)
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Warmth the oil in a big pot over medium warmth. Add the leeks, celery, carrots, salt, and some grinds of black pepper. Sauté, stirring sometimes, till the greens start to melt, 8 to 10 minutes, turning down the warmth in the event that they begin to over-brown.
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Add the garlic and sauté for 1 minute extra. Add the potatoes and the broth. Deliver to a boil, then scale back the warmth and simmer for 15 to twenty minutes, or till the potatoes are tender. Stir within the artichokes.
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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, after which pour the combination again into the soup pot. Stir within the water as wanted to achieve your required consistency. (I like an excellent thick soup, so I used nearer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to style with salt and pepper.
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Garnish with extra dill, chives, and a drizzle of olive oil. Get pleasure from!
- TO STORE: Leftover soup will be saved within the fridge for as much as 4 days.
- TO REHEAT: Heat gently on the stovetop or within the microwave till steaming.
- TO FREEZE: Keep away from freezing (see weblog submit above for the reason why).
- TIP: Don’t skip the recent herbs! They make the soup style extremely recent and are nicely value it right here.
- SOURCE: Shared with permission from Love and Lemons Each Day
Serving: 1(of 6)Energy: 312kcalCarbohydrates: 38gProtein: 6gFats: 16gSaturated Fats: 2gPotassium: 706mgFiber: 6gSugar: 6gVitamin A: 3680IUVitamin C: 47mgCalcium: 73mgIron: 3mg
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