Try this hearty soup featuring potatoes, vegetables, and leeks – can be made as chunky or smooth as you like. It’s the perfect bowl to cozy up to on a chilly night.
I’m a huge fan of chili and soups when it’s colder outside. For one thing, they’re warm and delicious, easy to prepare, and make great use of potatoes and pantry staples. Soup also warms you up and can be quite nutritious. And though the method is somewhat similar, soups can be made from a variety of ingredients.
Potatoes and leeks are the co-stars of this soup.
As for the leeks, you want to use the white to light green parts only of 3 large leeks or 4 smaller leeks. So to prep your leeks, the first thing you need to do is remove the tough green ends. I save and freeze these with my other kitchen scraps to include in my Umami Vegetable Broth.
Just so you know, about two pounds of fresh leeks will result in about one and a quarter pounds of the white and light green parts. I measured this out so you’d have an idea of how much I typically use in this soup.
Now you want to clean your leeks well to remove any trapped dirt and debris. I have found that it’s a lot easier and more efficient to chop or slice your leeks first, then rinse them well in water. I typically fill a bowl of water and swish the leeks around. I do this twice, or until the water runs clear. It’s amazing how much dirt and sendiment gets trapped inside the leeks. And this is precisely why it’s easier to slice or chop the leeks first, then rinse in water.
I could have named my blog Potatoes and Toast; but I didn’t think about that two years ago when I created it. Needless to say, I simply adore potatoes. They are so versatile, nutritious, and delicious. And I can’t get enough of them.
This recipe uses two pounds of potatoes. This equates to about four or five yukon or russet potatoes, depending on their size. When chopped, it comes to about five cups, but don’t fret over the amounts. A little less or more will not alter this recipe too much.
Oh, and feel free to peel your potatoes or leave skin on. This is especially true with the type of peel. For instance, the peel on yukons are somewhat thin so you can definitely leave the peel on. But I typically peel my russets since they’re a bit tough and thicker. It’s your call.
I like to include mirepoix in many of my soups, including this one. Mirepoix is a French term of a vegetable blend of onion, celery, and carrot. And for whatever reason, it’s not typically included in a potato leek soup recipe. But I include this delicious vegetable blend because I think it adds so much more flavor, color, and nutrition.
So, please know that these are just recommendations. It’s your soup. Feel free to leave out the carrots and celery. You can also add in other vegetables like parsnips, rutabegga, turnips, etc. All work well with the potatoes and leeks in this soup.
For the liquid, I like using a blend of Umami Vegetable Broth and unsweetened plain non-dairy plant milk, such as my Oat + Nut Milk or Coco+Nut Milk. The Umami Vegetable Broth is virtually free since it uses vegetable scraps and is simple to make. It also adds a lot of flavor and color. The plant milk lends a light creaminess to this soup. I think a blend works best, but you can use all broth or all milk.
And last but not least are the aromatics and herbs. I like sautéing minced garlic with the mirepoix, but I add it in about ten minutes later. If you overcook your garlic, it can sometimes get bitter or overbrown. Neither are good for any soup.
Fresh parsley is fantastic in this soup. If it’s winter and you don’t have access to fresh parsley, you can definitely use dried parsley. I also like adding a little thyme and marjoram. If you have it, fresh is great, but if you’re like me and don’t, dried herbs work great. You don’t need much of either; but both herbs contribute nicely in this soup. If you don’t have any marjoram, you can substitute with oregano.
And just like most soups, bay leaves, black pepper, and salt are key in seasoning this soup. And as always, it’s important that you taste your soup and adjust the seasonings based on your personal preference.
Let’s take a moment to talk about the method. This is a one pot soup recipe. So, start by sautéing the onions, carrot, celery, and leeks in a large pot over medium heat until they’re tender. This can take as little as eight minutes or as much as twelve. It depends on your pot and the size you chopped or diced your vegetables.
I like using a little vegetable broth or water as the vegetables cook to prevent sticking or drying out. Of course, you can use oil, but I try to avoid oil when cooking unless a recipe truly needs it.
Once the vegetables are tender, stir in the minced garlic and sauté for one to two more minutes. Then stir in the potatoes, herbs and spices, vegetable broth, and milk. Bring the mixture to a low simmer and cook for about twenty minutes, until the potatoes, carrots, and leeks are soft and tender.
At this point, lower the heat and remove the bay leaves, and stir in the lemon juice or vinegar. Either work great in this recipe. Taste and adjust the seasonings, as desired.
Now it’s time to check the consistency and texture. Like many soup recipes that use potatoes as the base, the more you stir, the more the potatoes will thicken the soup naturally. If you want a soup that is more incorporated or thicker, use an immersion blender to blend the soup until the desired consistency is reached.
You can also transfer a portion of the soup to a blender or food processor to smooth it out. Though I recommend leaving half of the soup in tact – this allows you to enjoy some hearty chunky goodness in every bite. But it’s your call. If you prefer your soup smooth, work in batches and blend your soup until it’s the way you like it.
The more you blend, the thicker your soup will be. If you prefer your soup thinner, pour in a little more broth or milk until the desired consistency is achieved. Oh, and I think I mentioned this before – as you blend the soup, the carrots will lend a more orange color to this soup, which I don’t mind at all. In fact, I think it cheers up this typically pale soup a bit.
To serve this soup, ladle your soup in bowls and garnish with fresh parsley, green onions, hot sauce, crushed red chili pepper flakes, and/or cheese shreds, as desired. And as I’m sure you know; this soup is incredible accompanied by a thick piece of bread or toast. Alas, I really should have named my blog Potatoes and Toast.
This soup stores quite well in an air-tight container for five to six days in the refrigerator. Like many soup-based recipes, you may need to add in a little broth or milk when reheated.
I hope you enjoy this Hearty Potato Leek Soup as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 1 small onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 3 large leeks* (white/light green parts only), cleaned, sliced, and rinsed well in water
- 2 Tbsp garlic, minced
- 2 pounds potatoes, chopped** (5 cups)
- 1 Tbsp fresh parsley, minced (or ½ tsp dried)
- ½ tsp ground black pepper
- ½ tsp thyme
- ½ tsp marjoram or oregano
- 2 bay leaves
- 3 cups Umami Vegetable Broth
- 3 cups non-dairy milk (or vegetable broth)
- 1-2 Tbsp lemon juice, ACV, or balsamic vinegar
- salt and pepper to taste (optional)
- serve with hot sauce, parsley, green onions, and/or cheese (optional)
Instructions
- Cut off the tough green parts, leaving only the white and light green parts. Quarter the leeks lengthwise, slice or chop, then clean by rinsing well in water. If there’s a lot of debris, rinse again.
- In a large pot, sauté the onion, carrot, celery, and leeks over medium heat until tender, about 10 minutes. Add a little vegetable broth or water as needed to prevent sticking.
- Stir in the garlic and sauté 1-2 more minutes.
- Stir in the potatoes, herbs and spices, vegetable broth, and milk.
- Bring to a low simmer and cook for 20 minutes, or until the potatoes, carrots, and leeks are soft and tender.
- Remove the bay leaves and stir in the lemon juice or vinegar. Taste and adjust the seasonings, as desired.
- Check for consistency and texture. To naturally thicken this soup, use an immersion blender, food processor, or blender to blend a portion (or all) of the soup. I recommend leaving a portion chunky. If your soup gets too thick, stir in a little broth or milk until you achieve the desired consistency.
- Garnish with fresh parsley, green onions, red pepper flakes, hot sauce, or cheese, as desired.
- Store in an air-tight container for up to five days in the refrigerator. You may need to add more broth or milk when reheated.
Notes
The more you stir this stew, the more the potatoes will thicken the liquid mixture naturally. To thicken it up even more, use an immersion blender, until desired consistency is reached.
* You want to use the white to light green parts only of 3 large leeks or 4 smaller leeks. But it’s super important that you chop or slice your leeks and then rinse them well in water at least twice. A lot of dirt and sendiment can get trapped in leeks. This is why it’s easier to slice or chop first, then rinse.
** Two pounds of potatoes equate to about 4-5 yukon or russet and about 5 cups chopped. Feel free to add in parsnips, rutabegga, turnips, etc.
*** To make this in the Instant Pot, sauté the vegetables for 3-5 minutes. Add in the remaining ingredients (except the lemon juice or vinegar). Cook on high pressure for 5 minutes, with a natural release (or at least 10 minutes natural release). Remove the lid and proceed with steps 4-7.
Hearty Potato Leek Soup
Ingredients
- 1 small onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 3 large leeks* white/light green parts only, cleaned, sliced, and rinsed well in water
- 2 Tbsp garlic minced
- 2 pounds potatoes chopped** (5 cups)
- 1 Tbsp fresh parsley minced (or ½ tsp dried)
- ½ tsp ground black pepper
- ½ tsp thyme
- ½ tsp marjoram or oregano
- 2 bay leaves
- 3 cups Umami Vegetable Broth
- 3 cups non-dairy milk or vegetable broth
- 1-2 Tbsp lemon juice ACV, or balsamic vinegar
- salt and pepper to taste optional
- serve with hot sauce parsley, green onions, red pepper flakes, and/or cheese shreds (optional)
Instructions
- In a large pot***, sauté the onions, carrot, celery, and leeks over medium heat until tender, about 10 minutes. Add a little vegetable broth or water as needed to prevent sticking.
- Stir in the garlic and sauté 1-2 more minutes.
- Stir in the potatoes, herbs and spices, vegetable broth, and milk. Bring to a low simmer and cook for about 20 minutes, until the potatoes, carrots, and leeks are soft and tender.
- Remove the bay leaves and stir in the lemon juice or vinegar. Taste and adjust the seasonings, as desired.
- Check for consistency and texture. To naturally thicken this soup, use an immersion blender, blender, or food processor, to blend a portion (or all) of the soup. I like to leave a portion chunky. If you prefer your soup thinner, stir in more broth or milk until you achieve the desired consistency.
- Garnish with fresh parsley, green onions, red pepper flakes or hot sauce, or cheese, as desired.
- Store in an air-tight container for up to five days in the refrigerator. You may need to add more broth or milk when reheated.