Description
This creamy and comforting Vegan Potato Leek Soup is a hearty plant-based dish perfect for chilly days. Made with tender leeks, Yukon gold potatoes, cannellini beans, and a blend of flavorful seasonings, this soup is pureed to a velvety smooth texture. It’s naturally dairy-free, packed with nutrients, and beautifully garnished with fresh chives for an elegant touch.
Ingredients
Vegetables & Aromatics
- 4 cups roughly chopped leeks, washed thoroughly
- 3 cloves fresh garlic, finely minced
- 1 cup sliced celery
- 2 pounds Yukon gold potatoes, peeled and roughly diced
- 1/4 cup chopped chives
Liquids & Canned Goods
- 6 cups vegetable broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
Fats & Condiments
- 6 tablespoons nondairy butter, divided
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
Seasonings
- 1 1/2-2 teaspoons fine grain kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Sauté Aromatics: Melt 4 tablespoons of nondairy butter in a large soup pot over medium heat. Once melted, add the chopped leeks and minced garlic. Stir well to coat and sauté for 6-7 minutes, until the leeks begin to soften and release their fragrance.
- Add Vegetables: Incorporate the sliced celery, diced potatoes, 1 1/2 teaspoons of kosher salt, and ground black pepper into the pot. Cook everything together for 5-6 minutes, stirring occasionally to combine flavors and slightly soften the vegetables.
- Simmer Soup: Pour in the vegetable broth, add the drained cannellini beans, and pour in the white wine vinegar. Stir thoroughly, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 30 minutes to allow the flavors to meld and the potatoes to become tender.
- Blend Until Smooth: Carefully transfer the hot soup in batches to a heat-safe blender. Add the dijon mustard and blend each batch until the soup is silky smooth and creamy. Return the blended soup to the pot.
- Finish and Serve: Taste the soup and add the remaining 1/2 teaspoon salt if needed. Stir in the remaining 2 tablespoons of nondairy butter and the chopped chives. Serve the soup warm, garnished with extra chives if desired for a fresh, vibrant finish.
Notes
- Make sure to wash the leeks thoroughly as dirt can get trapped between layers.
- You can substitute Yukon gold potatoes with russet potatoes if preferred, though texture may slightly vary.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thinner soup, add additional vegetable broth when reheating.
- If you don’t have a blender, an immersion blender can be used directly in the pot to puree the soup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
