This nourishing and comforting Vegan Potato Leek Soup is a perfect lunch or dinner. The recipe is vegan and gluten-free and easy to whip-up!
With Thanksgiving coming up in less than a week, I know I am thinking of my parents in Portland and all the special meals we have shared together. My mom is a wonderful cook – she loves making simple dishes that aren’t complicated, and has always been eager to make things healthy and nutritious for us.
Today, I am sharing a recipe I know that my mom would enjoy. My mom loves making Potato Leek Soup in the wintertime as a comfort food we can all enjoy, a food that takes off the chill of being outside.
- 1 tablespoon olive oil
- 2 large leeks
- 6 red potatoes
- 3 cups vegetable stock
- 1 dried bay leaf
- ½ teaspoon thyme
- ¼ teaspoon salt
- Pepper to taste
- Pomegranate arils for garnish
- In a soup pot, begin heating the olive oil.
- Dice the leeks, using only the white parts and the light green parts until you have about 1 cup. Rinse them after dicing, as leeks tend to collect sand between their layers and add them to the soup pot.
- Dice the red potatoes, leaving their skin on. Add them to the soup pot with the vegetable stock, bay leaf, and thyme.
- Let the soup cook on medium heat for 15-20 minutes, until the potatoes are tender. Remove the bay leaf.
- Puree about two-thirds of the soup using an immersion blender or blender. This will leave you with some texture. Alternatively, puree the whole soup if you prefer.
- Add the salt, and pepper to taste.
- Serve the soup with pomegranate arils for a crunchy, sweet topping.
Upon going to write this post, I realized that this is a soup I tried to replicate of hers 2 years ago, back when I first started this blog. I find it fitting that I have once again made this recipe, thinking of her and making even healthier substitutions.
In the previous version of this soup that I made, I didn’t use red potatoes – her signature for this soup. Now, I know better. I left them with their skin on since that is where a lot of the nutrition in a potato is, and left out all dairy since I don’t find the skim milk that she normally adds to be necessary.
Marisa
Lisa @ RunWiki says
Looks amazing– I have ben making soups a few times a week lately. It doesn’t get that cold here in SoCal, but I still crave a warm dinner in the Fall months– plus my kids love soup too.
Marisa says
So glad to hear your whole family is on board with soup. SoCal is getting lucky with all their beautiful weather!
Rebecca @ Strength and Sunshine says
Yum! Potato soups are so good and so comforting! I love leeks too! Such a great “onion” flavor!
Jessi says
Mmmmmhm – this looks amazing!
Carly says
This looks so yummy!
The Doctor Diva
Marisa says
Thanks Carly!
jill conyers says
I’ve been on soup roll lately. Perfect on cold days.
My husband loves potato leek soup. I’m going to make this for him. The husband thanks you 🙂
Marisa says
You’ll have to report back with feedback from the husband! Glad that I can make you both happy!
Betsy @Supermarket Nutrition says
Love how simple this is. I will add it to my dairy free arsenal.
rachel says
this looks so comforting and aweseome!
Marisa says
Thanks Rachel! It definitely fits the bill for a cold day.